Summer Succotash


As summer is coming to a close, I'm scrambling to make use of all the bounty of the season. Ive found myself with a bunch of corn, lima beans, broccoli and tomatoes. The best thing to do seemed like a succotash, traditionally a Pennsylvanian favorite which became a family staple in the great depression due to the wide availability of corn and limas. You can simply sauté all the ingredients together and have an excellent side dish, but we look ours to the next level with a little gouda lemon and jalapeño. Enjoy!

Summer Succotash

1 large onion, diced

1 cup shelled lima beans

1 1/2 cup corn kernels

1/2 cup brocoli florets

3 tablespoons butter

juice of 1 lemon

1/2 jalapeño, minced

1/2 cup grated cheese (gouda, manchego, and pecorino are all excellent) 

Basil, chopped

Salt, Pepper & Red Pepper Flakes, to taste

Sauté onions in oil till soft,  add beans, corn and broccoli and cook until till tender(about 5 minutes). Stir in butter, herbs, lemon, jalapeños to finish. Top with cheese and basil.