My Summer Succotash Recipe
By SensibleFoodie on August 24, 2010
The summer harvest is well underway! CSA deliveries have been robust and full of summer goodies like squash, sweet corn, herbs, peppers, tomatoes, beans, melons, and more! One of my favorite ways to use a whole hodgepodge of them is to chop them up and saute them into a fresh succotash.
A few key ingredients elevate a succotash from good to delicious - the most critical being good fresh local corn. My secret twist that really makes the dish pop is finishing it with a Walnut-Garden Herb Pesto, which I make in full batches and use on all sorts of dishes. Here's how I make it.
- 1/3 C Chopped Parsley
- 3 to 4 tablespoons chopped fresh sage
- 1 garlic clove, chopped
- 1 teaspoon salt
- 1 cup walnuts, toasted and cooled
- 1/3 cup olive oil
- 1/3 cup grated Parmigiano-Reggiano (3/4 oz) plus additional for serving
- 1/4 teaspoon black pepper
I blend parsley, sage, and garlic with salt in a food processor until finely chopped. Then I add walnuts and pulse until finely chopped. With the motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse.
It will last for a few days in the fridge sealed up, usually gets brown after five days or a week. It can be frozen in ice-cube trays and stored in plastic for later use too!
As for the succotash, I'm not going to show an ingredient list since it's pretty much made up of any fresh local veggies available. Based on recipes I've read about, lima beans (or in this example fava beans) and corn are almost always involved.
I usually start by boiling a pot of water for the fresh corn and then chopping up a sweet onion, red pepper, any/all types of summer squash, and shelling the favas (or lima beans).
After the corn is blanched for a few minutes, I let it cool and cut it off from the cob. I heat a large saute pan for a moment over medium-high heat and add in about a tablespoon of cooking oil (canola recommend). Once the oil is hot, I add the onions and peppers for a minute or two, mixing occasionally to cook evenly, and then add in the squash. After about 5 minutes once all the veggies have softened, I put in the fresh favas and let it all cook down for another few minutes. At the very end, I add in the cooked corn kernels and a little piece of butter, salt and pepper for flavor.
In this version, I also thew in some boiled mini Yukon Gold potatoes. While the dish is great as is, it's even better after mixing in a healthy spoonful of the fresh herb pesto. Bon Appetit!