Autumn Succotash Recipes

Steps:

• 1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
• 2. Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
• 3. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
• 4. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
• 5. I made an omelet with leftover Succotash and it was delish!

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.

Steps:

• In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.

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.