Summer Vegetable Succotash Food

SUMMER VEGETABLE SUCCOTASH

Summer Vegetable Succotash image

Make and share this Summer Vegetable Succotash recipe from Food.com.

Provided by Bev I Am

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb small yellow-fleshed potato (such as Yukon Gold)
1 tablespoon vegetable oil (preferably corn oil)
1/4 cup unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 ounces baby pattypan squash, trimmed and quartered
8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

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.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE

Summer Italian Vegetable Succotash with Sausage image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed
2 medium yellow squash, chopped
2 medium zucchini, chopped
1 large eggplant, chopped
1/2 medium onion, chopped
1 small package button mushrooms, chopped
4 ounces okra, sliced
3 cloves garlic, minced
1/2 large jalapeno, minced
One 18-ounce can crushed tomatoes
4 cups chicken broth
1/4 cup white wine
2 tablespoons red wine vinegar
3 tablespoons chopped fresh oregano
10 leaves fresh basil, chopped
1 teaspoon sugar
Salt and pepper
1 cup shredded Parmesan

Steps:

Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

SUMMER SUCCOTASH

Summer Succotash image

When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.

Provided by JJ Johnson

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 16

Ingredients

Olive oil, for the pan
2 links merguez sausage (about 1/3 pound)
1/2 cup diced celery
1 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 1/2 cups canned black-eyed peas
1 1/2 cups frozen corn, thawed
1 1/2 cups frozen fava beans, thawed
1 1/2 cups frozen lima beans, thawed
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup chopped flat-leaf parsley

Steps:

Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

SUMMER VEGETABLE SUCCOTASH

Summer Vegetable Succotash image

Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

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.

More about "summer vegetable succotash food"

CREAMY SUMMER VEGETABLE SUCCOTASH - TASTE AND TELL

Instructions. Combine the zucchini, squash, corn, bell pepper, onion, water and salt and pepper into a slow cooker. Cook on high for 2 1/2 – …
From tasteandtellblog.com
Reviews 14
Estimated Reading Time 2 mins
Servings 4
Total Time 3 hrs 45 mins

Combine the zucchini, squash, corn, bell pepper, onion, water and salt and pepper into a slow cooker.
Turn the slow cooker to low and add the sour cream and cream cheese. Cook an additional 30 minutes or until the cream cheese is melted.

See details

SUMMER VEGETABLE SUCCOTASH - EVER OPEN SAUCE

Instructions. 1. Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes …
From everopensauce.com
Reviews 1
Estimated Reading Time 2 mins
Servings 4-6

See details

SUMMER SUCCOTASH RECIPE: VEGETABLE, SIDE DISH RECIPES …

summer-succotash-recipe-vegetable-side-dish image

Ingredients. 2 cups corn, frozen or cut off the cob; 2 cups shelled edamame, green soybeans, available frozen; 1 large ripe tomato, …
From webmd.com
Servings 6
Total Time 10 mins
Category Dinner
Calories 101 per serving

See details

SUMMER VEGETABLE SUCCOTASH - VICTORIA MAGAZINE

Preheat oven to 425˚F. Line a baking sheet with parchment paper. Toss corn and zucchini or squash in 2 tablespoons olive oil and a pinch of …
From victoriamag.com
Estimated Reading Time 1 min

See details

HOW TO MAKE SUCCOTASH WITH FRESH OR FROZEN VEGETABLES …

Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces. Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 …
From thekitchn.com

See details

SUMMER SUCCOTASH - PAULA DEEN MAGAZINE

Instructions. In a medium saucepan, bring limas, peas, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, 10 to 15 minutes. Drain well. In a large skillet, melt butter with olive oil over medium …
From pauladeenmagazine.com

See details

SUMMER SUCCOTASH - ON THE EATEN PATH

Instructions. To start the romesco sauce, fry the bread and garlic in 4 tablespoons of olive oil in a small skillet over medium heat. Once the bread is brown, pour the bread, garlic, and oil onto a plate to cool.
From ontheeatenpath.com

See details

31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE

Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette. Credit: Victor Protasio. This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat ...
From foodandwine.com

See details

50 SUMMER VEGETABLE DISHES TO MAKE IN 20 MINUTES

Senior Contributing Food Editor. Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha …
From thekitchn.com

See details

SUMMER SUCCOTASH RECIPE | LAND O’LAKES

Ingredients. 1 Half Stick (1/4 cup) Land O Lakes® Butter. 1 medium (1 / 2 cup) onion, chopped . 1 / 4 cup sliced green onions . 2 teaspoons finely chopped fresh garlic . 4 medium ears (2 cups) fresh corn, husks removed, cleaned, kernels …
From landolakes.com

See details

DEEP SOUTH DISH: SOUTHERN SUMMER SUCCOTASH

Bring to a boil, boil for 3 minutes, reduce to simmer and cook for 15 minutes, or until mostly tender. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside. Use a sharp serrated knife to carefully cut off the …
From deepsouthdish.com

See details

LINGUINE WITH SUMMER SUCCOTASH RECIPE | BON APPéTIT

linguine-with-summer-succotash-recipe-bon-apptit image

Step 2. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper. Cover; cook until vegetables are crisp-tender, stirring often, about 5 ...
From bonappetit.com

See details

SUMMER SUCCOTASH | THE IN FINE BALANCE FOOD BLOG

Add the stock, tomatoes, and chopped squash to the leeks in the dutch oven. Scrape the bottom of the pot to pick up any of the yummy bits left on the bottom. Let this simmer for about 10 minutes, then add the fresh corn and …
From infinebalance.com

See details

SUCCOTASH A LA THOREAU - DINNER PARTIES AND MORE

Time: 25 Minutes. Heat butter in large skillet over med-high heat.Add onion and cook, stirring frequently until translucent, about 4 minutes.. Add garlic and peppers and cook, stirring frequently, until the peppers have …
From rmillerdinnerparty.com

See details

WHEN TO PLANT VEGETABLES IN WARRENTON, VA - GARDEN.ORG

Cole crops like broccoli, cauliflower, and cabbage can be direct seeded into your garden around March 2, assuming the ground can be worked, but it's better to start them indoors around February 3 and then transplant them into the garden around March 24. Do the same with lettuce and spinach.. Plant onion starts and potatoes around February 13. Sow the seeds of peas …
From garden.org

See details

SUCCOTASH WITH LATE SUMMER VEGETABLES RECIPE

1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft. 2. Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 …
From vegetariantimes.com

See details

BEST SUMMER SUCCOTASH RECIPES - FOOD NETWORK CANADA

Step 1. Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
From foodnetwork.ca

See details

THE SECRET TO MAKING SUMMER VEGETABLES SING - WSJ

In this recipe from Minneapolis chef Ann Kim, a succotash of corn and other high-summer produce gets some welcome kick from kimchi in the mix. With a fillet of oven-roasted salmon on top, it’s a ...
From wsj.com

See details

SUMMER SUCCOTASH - OLGA'S FLAVOR FACTORY

In a large skillet, pour in the oil and heat until shimmering. Add the onion, season with salt and ground black pepper, and cook, over medium heat until tender. Add the zucchini and the yellow squash to the skillet, seasoning with salt and ground black pepper. Cook over medium high heat for about 5 minutes.
From olgasflavorfactory.com

See details

GRILLED VEGETABLE SUMMER SUCCOTASH PASTA SALAD - MY ROI LIST

Prepare the pasta salad: Fill a large sauce pan with water, cover, and bring to a boil over high heat. Add the fava beans if using and boil for 2-3 minutes. Remove with a slotted spoon and place in a colander. Rinse with cold water and place in a bowl. Squeeze from the outer skins while the pasta cooks.
From myroilist.com

See details

25+ VEGETABLE SIDE DISH RECIPES FOR SUMMER | EATINGWELL

Credit: Antonis Achilleos. Make the most of summer produce with these vegetable side dishes. From zucchini to corn to cucumbers, these side dishes are bright, fresh and delicious. Recipes like Grilled Summer Vegetable Panzanella and Zucchini & Squash Casserole are healthy, seasonal and the perfect accompaniment to any summer meal. Start Slideshow.
From eatingwell.com

See details

SUMMER VEGETABLE SUCCOTASH – MYSTERY DINER

Food Recipes. side, southern southern, Summer
From themysterydiner.com

See details

SUMMER SUCCOTASH RECIPE | MYRECIPES

Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas.
From myrecipes.com

See details

VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE

Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining ½ teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
From cookieandkate.com

See details

RECIPE: SUMMER SQUASH SUCCOTASH - FOOD HOUSE

Summer Squash Succotash Summer vegetable succotash 2 cups summer squash, diced 1 yellow onion, diced 3 cups sweet corn, cut off the cob 2 cups cooked shell beans, any kind 3 tbsp olive oil 2 tbsp fresh herbs – savory, hyssop, thyme or basil salt and pepper
From foodhousehome.com

See details

SUMMER VEGGIE SUCCOTASH | 12 TOMATOES

Cook until garlic is fragrant, about 1 minute. Remove from heat to cool. Combine lima and cannellini beans in a large bowl. Stir in the cooled onions and okra. Add bacon pieces, bell pepper, tomatoes, vinegar, paprika, kosher salt, and pepper. Toss until well mixed. Add more salt and pepper, to taste.
From 12tomatoes.com

See details

SUMMER SUCCOTASH | THE CHEF'S GARDEN

Add the lemon zest, dill, herbs, and 1 ¼ teaspoons salt. In a large sauté pan on medium high heat, cook the onions with a splash of oil. Add the sliced squash. When the color brightens (almost a minute, add the French beans and corn to the skillet, when the beans are just cooked, add the cherry tomatoes, field peas, and ⅛ cup water.
From chefs-garden.com

See details

SUMMER SUCCOTASH - RECIPE! - LIVE. LOVE. LAUGH. FOOD.

In a large sauté pan, combine corn, edamame, squash, bell pepper, tomatoes, onion, garlic and butter. Place over medium heat and cook for 3 minutes. Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, stir. Continue to cook for 4 minutes, stirring occasionally. Remove from pan and place in serving bowl.
From genabell.com

See details

SUMMER SUCCOTASH | THE BLOND COOK

Instructions. In a pot or dutch oven, melt butter over medium high heat. Add onions, cook while stirring frequently (about 5 minutes) or until onions are softened. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Reduce heat to medium and add corn, lima beans, okra and tomatoes. Cook approximately 8 minutes while ...
From theblondcook.com

See details

GRILLED SUMMER VEGGIE SUCCOTASH RECIPE | MYRECIPES

Remove bacon, and set aside with vegetables until cool enough to handle. Step 4. Add tomatoes to grill; grill 3 to 5 minutes, basting with remaining oil-butter mixture. Step 5. Cut kernels from corn, and place in a large bowl. Chop zucchini, onion, and bacon; add …
From myrecipes.com

See details

SUCCOTASH RECIPE - CHEF BILLY PARISI

In a large frying pan or rondeau over medium to medium-high heat, add in the bacon and cook until the lardons are crispy, and the fat has been rendered, which takes about 5 minutes. Remove the bacon lardons and set them aside. Add the onions, garlic, and peppers to the pan with bacon fat and sauté for about 5 to 6 minutes or until lightly ...
From billyparisi.com

See details

SQUASH SUMMER SUCCOTASH - THE COOKING BRIDE

Place any leftover succotash in an airtight container. Store in the refrigerator and consume within five says. Reheating. Summer succotash can be reheated in 1–2-minute increments in the microwave. Likewise, reheat the succotash over low heat in a skillet or saucepan until heated through.
From cookingbride.com

See details

EASY SOUTHERN SUMMER SUCCOTASH (+ VIDEO) - FAMILY FOOD ON THE …

Saute the onion in the bacon grease over medium heat for 2-3 minutes, until softened. Add the garlic and saute an additional 30 seconds. Add corn, lima beans and cherry tomatoes and stir to combine. Add paprika and season to taste with salt and pepper. Cook for 3-4 more minutes until the veggies are softened.
From familyfoodonthetable.com

See details

30 BEST SUMMER‌ ‌VEGETABLE‌ ‌RECIPES‌ - INSANELY GOOD

5. Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat. The corn kernels are sauteed in butter and garlic, coated in a rich and creamy lime dressing, and …
From insanelygoodrecipes.com

See details

SUMMER SUCCOTASH | WILLIAMS SONOMA

Prepare a medium-hot fire in a grill, or preheat a grill pan over medium-high heat. Lightly brush the peaches and corn with olive oil and place on the grill. Cook the peaches, turning once, until softened and nicely grill-marked, 2 to 3 minutes per side. Cook the corn, turning occasionally, until charred and softened all over, about 10 minutes.
From williams-sonoma.com

See details

SUMMER SUCCOTASH SAUTEED VEGGIE BLEND - THE WILD OLIVE

Add the peppers and cook another 2 minutes. Finally add the corn and 1/2 a tsp of kosher salt (1/4 tsp. regular salt). Stir to combine. Turn the heat to med-low and let cook 3-4 minutes. Stir, and continue to cook until the veggies are crisp-tender. When they are, fold in …
From thewildolive.org

See details

MEERA SODHA'S VEGAN RECIPE FOR SUMMER SUCCOTASH | VEGAN FOOD …

Heat the oil in a large casserole and, when hot, add the onion and pepper and fry for about 10 minutes, until the onion is soft and golden. Stir in …
From theguardian.com

See details

SUMMER VEGETABLE SUCCOTASH - SOUTHERN RECIPES

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.
From fooddiez.com

See details

SUMMER VEGETABLE SUCCOTASH - PLAIN.RECIPES

Ingredients. 1 lb small yellow-fleshed potato (such as Yukon Gold) 1 tablespoon vegetable oil (preferably corn oil) 1/4 cup unsalted butter; 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
From plain.recipes

See details

EASY VEGAN SUMMER SUCCOTASH RECIPE - FITLIVING EATS BY CARLY PAIGE

Heat a large sauté pan over medium heat. Add the oil and carrots; cook just a few minutes until starting to soften. Add the shallots and garlic; cook until fragrant, about 1 minute. Add the corn, zucchini, squash, salt and pepper. Saute until soft and …
From fitlivingeats.com

See details

VEGETARIAN SUMMER SUCCOTASH RECIPE - DR. SALLY'S KITCHEN

Vegetarian Summer Squash. Serves 4-6 in 15 minutes. Sufferin’ Succotash! That catchy phrase from Sylvester the Cat in the old “Looney Tunes” cartoons was the first time I heard the word succotash. But this classic American dish of fresh sweet summer corn with lima beans has Native American roots and is popular throughout the East and ...
From drsallyskitchen.com

See details

SUMMER SUCCOTASH - SOUTHERN BITE

Cover and cook for 10 to 15 minutes or until done to your liking. Add the okra and cook, stirring occasionally, until the okra has caused the sauce to thicken slightly. Add the corn and return the onions, pepper, and garlic to the pan. Stir to combine. Cook, stirring frequently, until the corn is tender.
From southernbite.com

See details

SUMMER GARDEN FRESH SUCCOTASH - EASY RECIPE - COOGAN'S KITCHEN

Add olive oil and butter to a large skillet and melt together over medium heat. Stir the diced onions along with a ½ teaspoon of kosher salt and ½ of black pepper into the hot oil and butter. Increase the temperature to medium-high heat. Cook until the onions have softened; about 5 …
From cooganskitchen.com

See details

SUMMER SUCCOTASH RECIPE - PICNIC LIFE FOODIE

Succotash is a hearty and affordable combination of primarily corn and beans (usually lima beans) with origins credited to early Native Americans. Regional and seasonal variations have developed with additions of peppers, tomatoes, and other vegetables. A little bacon or ham never hurt either!
From picniclifefoodie.com

See details