SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
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.
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
SPRING SUCCOTASH
This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
- Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
- Remove from heat and stir in vinegar with salt and pepper to taste.
- Let mixture cool slightly and stir in basil.
- Serve dish warm or at room temperature.
SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
AL'S SUFFERIN' SUCCOTASH
A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal.
Provided by ALGHJR
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 25.5 g, Cholesterol 3.8 mg, Fat 2.2 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 665.4 mg, Sugar 6 g
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
ROASTED RACK OF LAMB WITH SPRING SUCCOTASH AND WILTED SPINACH
Steps:
- Prep potatoes:
- Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
- Marinate lamb:
- In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
- Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
- Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
- While lamb is roasting, make succotash and spinach:
- In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
- In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
- Plate and serve:
- Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.
More about "spring succotash recipes"
SPRING SUCCOTASH - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
Estimated Reading Time 1 min
SPRING SUCCOTASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (5)Total Time 20 minsCuisine AmericanCalories 306 per serving
SPRING SUCCOTASH SALAD - NORTH/SOUTH FOOD
From northsouthfood.com
SPRING SUCCOTASH - SOUTHERN RECIPES
From fooddiez.com
MUST-MAKE SPRING SUCCOTASH RECIPE | COOKING LIGHT
From cookinglight.com
SPRING SUCCOTASH RECIPE
From crecipe.com
SPRING SUCCOTASH — MARCUS SAMUELSSON
From marcussamuelsson.com
SPRING SUCCOTASH RECIPE
From crecipe.com
SUCCOTASH WITH FRESH CORNTHE SEASONALIST™
From theseasonalist.com
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
FUEL KITCHEN - SPRING SUCCOTASH CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
PORK MEDALLIONS WITH SPRING SUCCOTASH RECIPE | MYRECIPES
From myrecipes.com
BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
CLASSIC SUCCOTASH | MCCORMICK
From mccormick.com
SPRING SUCCOTASH - CHAMPSDIET.COM
From champsdiet.com
HOW TO MAKE SUCCOTASH WITH FRESH OR FROZEN VEGETABLES
From thekitchn.com
SUCCOTASH RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SUCCOTASH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY SUCCOTASH CASSEROLE RECIPE WITH LIMA BEANS AND CORN
From thespruceeats.com
EASY SUMMER RECIPE: SUCCOTASH SALAD | KITCHN
From thekitchn.com
SPRING SUCCOTASH — LINDSAYEATS.
From lindsayeats.com
SLIDING INTO SPRING SUCCOTASH - LEMON THYME AND GINGER
From lemonthymeandginger.com
SUCCOTASH: CORN, BEANS, AND A BIT OF HISTORY - EDIBLE SOUTH SHORE ...
From ediblesouthshore.com
SUCCOTASH - THE SEASONED MOM
From theseasonedmom.com
SUCCOTASH - IMMACULATE BITES
From africanbites.com
CORN SUCCOTASH - DINNER, THEN DESSERT
From dinnerthendessert.com
21 RECIPES FOR FRESH SPRING VEGETABLES
From simplyrecipes.com
WHY SUCCOTASH IS A SUMMER CLASSIC | SOUTHERN LIVING
From southernliving.com
CREAMY SOUTHERN SUCCOTASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO SUCCOTASH RECIPE — THE LITTLE POTATO COMPANY
From littlepotatoes.com
SUMMER SUCCOTASH - ON THE EATEN PATH
From ontheeatenpath.com
SUCCOTASH RECIPES - RECIPES FOR SUCCOTASH - DELISH
From delish.com
CHICKEN SUCCOTASH | RICARDO
From ricardocuisine.com
SOUTHERN SUCCOTASH RECIPE MAKES SUMMER BEST SUCCOTASH RECIPE …
From thehealthycookingblog.com
SPRING FARRO SUCCOTASH - WILD GREENS & SARDINES
From wildgreensandsardines.com
BEST LIMA BEAN AND CORN SUCCOTASH RECIPE
From countryliving.com
SPICY SHRIMP SUCCOTASH — HEARTY, EASY, QUICK, NOURISHING AND …
From onceuponasupper.com
SUCCOTASH RECIPE IS CORN AND BEANS WITH A DIFFERENCE.
From bernard-preston.com
EASY SOUTHERN SUMMER SUCCOTASH (+ VIDEO) - FAMILY FOOD ON THE …
From familyfoodonthetable.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #side-dishes #vegetables #easy #spring #dietary #low-sodium #low-cholesterol #seasonal #healthy-2 #low-in-something
You'll also love