Autumn Succotash Food

AUTUMN SUCCOTASH

Steps:

• Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

SUCCOTASH

Steps:

• In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter.
• Add onion; cook until translucent, 2 minutes.
• Add garlic, bell peppers, zucchini, squash, lima beans and corn.
• Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
• Stir in sage and serve.

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

SUCCOTASH

Steps:

• Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

SUMMER VEGETABLE SUCCOTASH

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan.
• Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
• Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
• Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
• Stir in beans and sauté, stirring, until heated through.
• Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

ROASTED VEGETABLE SUCCOTASH

Steps:

• Preheat oven to 400°F. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
• Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
• Bring half and half to boil in heavy small saucepan. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.