Earth Day Friendly Recipes
Sometimes I just get so caught up in my own obligations I forget the time to set aside and pay attention to larger events going on around me. Earth Day is a couple of days away and I totally forgot about it. Besides from paying attention to keeping this planet healthy and clean, my son was born around Earth Day. It should be a day I never forget. Of course, I never forget my son’s birthday but now that my life no longer revolves around the school calendar, these extra-curricular activities are easily forgotten.
Fortunately, there are friendly reminders directing me to the goings on outside my work bubble. Recently, I came upon an article from Fine Cooking with a list of recipes suitable for Earth Day celebrations and it got me wondering how many recipes on my website could I add to that list. Yet, because my blog includes recipes for all food groups and diets. At a quick glance I found 37 plant-based and environmentally friendly recipes out of 137 recipes on the blog. No dairy, eggs, cheese or animal proteins. If I add my fish recipes there are even more.
Earth Day Friendly Foods
What is Earth Day friendly food? Food made from plants that do not deplete our natural resources, pollute the environment, or contribute significantly to our greenhouse gas emissions. That is a tall order to fill because everything we grow, make and consume has an impact on the planet. Fortunately, there are farms that practice sustainable framing techniques with minimal impact on the environments. From my reading, I am a firm believer of buying local products from markets that source their products from local farms and venders, either livestock or plant-based food.
News to Me
From my reading and listening to Mark Bittman talk about food and the environment, I already knew anything related livestock and particularly to cattle, either beef or dairy contributes significant amounts of greenhouse gas emissions to our atmosphere. However, what I did not know about is rice. According to The Worlds Atlas, rice paddies are the “largest source of methane gas on earth.” Say whhat? Rice? Yes rice. Originally, I thought that distinction belonged to the cattle industry, but I was wrong. Carbon dioxide comes from microorganisms living in the rice paddies. As the world’s population grows, the more rice paddies there are, and hence more methane gas going into the atmosphere.
Unfortunately, I also read about how almonds significantly impact the water supply. This piece of information almost made me cry and struck a chord that goes back to my teenage years living in the San Francisco Bay Area. Whenever I buy a non-dairy milk, I buy almond milk. Unfortunately, growing almonds requires large amounts of water, and even more water to produce almond milk. (See The World Atlas link for reference). According to The World Atlas, a significant amount of the world’s almonds comes from California. Need I say more? That poor state goes in and out of droughts time and again. These droughts sometimes last for years at time.
While I was growing up in CA during the 70’s there was a terrible drought that lasted a couple of years. 40 years later I can still hear Mom pointing out all the wasted water and ways to reduce our water consumption. Sorry mom, I just did not know. Maybe, If I make almond milk at home, it will have less of an environmental impact.
Every Day is Earth Day
How do I manage eating environmentally responsibly on an omnivore diet? I buy locally whenever possible and within my budget, especially dairy and eggs. We eat beef maybe once a week at most, however we do eat a lot of chicken. Additionally, I buy fish that is considered a “Best Choice” or “Good Alternative” from Seafood Watch.
Fortunately, we live in an area that has local dairy farms so buying local milk is easy and affordable. Cows no matter where they live produce methane gas, but I believe there is fewer emissions because the milk does not travel as far. Grass fed cows are also better for the environment. I used to be good about making my yogurt from the local milk. Making yogurt is something that Is easy to fit into your schedule, but yogurt from a half-gallon of milk should get eaten within the week.
We are by no means perfect and have behaviors that would receive a “needs improvement” score on our report card. My pet peeve are plastic shopping bags. We often forget to use our reusable ones. Reducing the number of plastic bags, we recycle and use, is one of my goals for the year.
Additionally, after reading the 10 worst foods for the environment, I realize we should eat more plant-based meals then we already do.
How to Begin
I recommend starting small and work your way into doing more each year. Years ago, the first act I did was not buy water bottles and sports drinks. That action saved me a lot of money and reduced the number of plastic bottles in my recycle bin. I bought water bottles to reuse and bought powdered sports drinks and made the beverage in reusable water bottles. Side bar – My sons were swimmers, and drinks like Gatorade were essential to replenish their electrolytes after a day’s practice. However, I do not recommend the daily consumption of energy drinks for children under the age of 12 and who do not participate in rigorous and daily sports activities. These types of beverages are full of refined sugar and salt, as is all flavored drinks. Studies show a direct relationship between obesity and the liquid form of sugar.
Buy local whenever possible. Visit your local farmer’s market and buy your produce there. Even if the farmers are not certified organic, they possibly are practicing organic.
Remember the recycle symbol means, Reduce, Reuse and Recycle. Reduce your waste cutting back on the amount of containers you buy. Reuse containers whenever possible. Recycle by either re-purposing or taking recyclable items to the recycling depot.
Earth Day Friendly Recipes
Pappardelle with Sherry Mushroom Sauce
South Indian Style Vegetable Curry
Toasted Farro with Mushrooms, add some chickpeas and swiss chard for a complete vegetarian meal
Quinoa Salad with Avocado and Dried Fruit
Fennel Chickpea Ratatouille serve with pasta or polenta
Soup
Miscellaneous Recipes
Baked Oatmeal, made with non-dairy milk
Aquafaba meringue add whipped coconut milk with berries for a vegan pavlova
Seafood recipes for those that need something more to eat besides plants
Buy fish that is sustainably farmed or harvested. Seafood Watch has reliable recommendations.
Cod Braised in Tomato Saffron Broth Buy Pacific Cod or from the Arctic on the east coast
Spanish Inspired Mussels, without the chorizo
This is just a sample of my plant-based and other environmentally friendly recipes on my blog. Most of my vegetable side dishes are plant-based or can easily be adapted by substituting olive oil for butter, non-dairy milk for cow’s milk, and eliminating the cheese in pesto.
Happy Earth Day everyone. Here is to a healthy life and a healthy planet.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Braised Baby Artichokes with Anchovy Caper Sauce
Recipe for Braised Baby Artichokes bathed in a sauce made from a reduction of the braising liquid, anchovies and capers.
The birds outside are particularly chirpy today and it just might mean sprinter, spring that feels and acts like winter, is moving out. The light sing-song of robins is so cheerful and upbeat, it is hard to imagine anymore sprinter surprises. As I gaze outside my window, I can see all the animals in my yard scampering about like preschoolers on a play-date. “Olly Olly all come free,” it is safe to come out of hiding.
What does all this wildlife activity have to do with food? It is a reminder and affirmation of good things to come. Something which I appreciate after the long winter hibernation. The first of the local spring vegetables are ramps, spring mushrooms, and asparagus. Yet, these local harvests are not yet available, and I must look westward and south for fresh produce. I am so envious of the produce I see displayed all over Instagram from California farmers markets. California food bloggers and chefs spill their bounty on the kitchen counter and photograph their treasures for all of us to see, making me want to transport myself into their photo. Our day will come, at least the ground is no longer frozen.
Recipes with Spring Produce
Stove top Grilled Asparagus, Asparagus with Orange Mayonnaise, Pasta Primavera, Pasta with Ham and Spring Vegetables
California Baby Artichokes
In the meantime, we can enjoy produce, like baby artichokes, from California and pretend we are in full spring bloom. Baby artichokes are spilling over the produce baskets at grocery stores across the country. They are more tender than full size artichokes, but no less flavorful. At this stage the baby artichoke bud has yet to develop the choke, making them slightly easier to prepare and eat. I believe them to be the perfect size and an ideal first course meal or appetizer.
Seeing artichokes always brings me back to my childhood in Northern California, where artichoke plants grew wild in the hills around my neighborhood. I thought they were the strangest looking plants around and I never touched them. To me they were like the dinosaurs of the plant kingdom, with their prickly and ancient looking buds and jagged leaves.
I’ll never forget the first time I ate an artichoke when I was a young girl. I gladly tried them being ever so eager to appear older and more sophisticated than I was. As I sat staring at my steamed artichoke, I studiously watched and listened to Dad’s instruction as he peeled off each leaf, dip the bottom fleshy part in warm melted butter then scrape off the meat between his teeth. With each step, Dad would explain and demonstrate how to get to the heart of the artichoke, what he referred as the “prize” and purpose for all that work. He spoke so ominously about the choke, saying we would choke if we ate the choke, hence the name. This terrified me, but his safe and loving expression in his fatherly eyes told another story, so I proceeded cautiously but without hesitation.
Braised Baby Artichokes
Up front there is more prep work when you braise baby artichoke hearts, as opposed to steaming them whole, but the hearts get nicely flavored from the braising liquid and become so tender. Fortunately, because they are small it does not take that much time to trim off all the outer leaves. Braised artichokes are delicious eaten straight from the braising liquid, but I like serving them with a warm sauce made with the braising liquid and anchovies and capers. The anchovies and capers add extra body which compliments the mild artichoke flavor but does not overwhelm it. I purposely kept the anchovies on the light side for that reason.
If you are not a fan of anchovies, reduce the braising liquid as mentioned but omit the anchovies. Taste and adjust the seasoning to your preference then drizzle the sauce over the baby artichokes. This cooking method is also delicious with full-grown artichoke hearts.
Braised Baby Artichokes with Anchovy Caper Sauce
Baby Artichokes are braised in a stock seasoned with lemon, garlic, white wine and herbs. The artichokes are finished with a sauce made with a reduction of the braising liquid, anchovies and capers. There is just enough of the anchovy flavor to compliment the artichokes.
Delicious first course meal, appetizer or vegetable side dish.
Ingredients
Braised Artichokes
- 16 baby artichokes about 1 lb. 9 oz (729 g)
- bowl full of water
- 1 lemon
- 2 TB extra virgin olive oil
- 4 sage leaves
- 1 bay leaf
- 4 garlic cloves peeled and green germ removed
- 1/2 tsp fennel seeds
- 5 black pepper corns
- 1/2 tsp Kosher salt
Anchovy Caper Sauce
- Braising Liquid
- 2 T TB extra virgin olive oil Or butter
- 4 anchovy fillets
- 1 tsp capers drained and rinsed
- 1 TB white wine or vermouth (optional)
- Salt and pepper to taste
- garnish with chopped parsley or chives
Instructions
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Peel off three strips of lemon peel with a vegetable peeler. Set them aside. Thinly slice the garlic cloves and set aside.
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Fill a medium bowl with water and the juice of one lemon. You want just enough water to cover the artichokes.
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Trim the artichokes. Pull off the tough outer leaves by pulling them straight down and off. Continue until all the tough leaves are off until you get to the tender light green leaves.
With a sharp paring knife, trim a sliver off the end of each stem and clean around the edge where you pulled off the leaves. You do not want to cut away any of the artichoke meat, just trim the base to clean off any fibrous parts. Trim off about a 1/4 inch off the top of the baby artichoke.
Cut the artichoke lengthwise into quarters. As soon as you are finished prepping each artichoke, add the sliced wedges into the bowl filled with lemon water. The lemon water will prevent the artichokes from discoloring.
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In a sauté pan add 2 TB of extra virgin olive oil and heat up over medium heat. Add the slices of garlic, lemon peels, sage, bay leaf, black peppercorns, fennel seeds to the olive oil and sauté for about a minute. Add the artichokes, 2 1/2 cups (625 ml) of the lemon water and Kosher salt, and bring to a boil. Cover with a tight-fitting lid and turn down the heat. Simmer the artichokes until they are tender when pierced with a fork or to taste, about 20 minutes.
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Once the artichokes are tender remove them using a slotted spoon and place in a bowl to keep warm. Taste the braising liquid and add wine or vermouth if needed. Boil the braising liquid and reduce to a 1/2 cup (125 ml). Add the anchovies and break them up in the sauce. Add the capers. Simmer briefly to meld the flavors and taste. Adjust the sauce with more wine or other seasoning if needed.
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Arrange the artichokes on a platter or shallow bowl, drizzled with the anchovy caper sauce. Garnish with chopped parsley and lemon zest.
Braised baby artichokes are best eaten warm or at room temperature. The braised artichokes can be chilled, but the sauce should be warm.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Early Spring Asparagus
Now that it is officially spring, we can look forward to young spring asparagus. These odd looking green spears push through the thawed ground just in time to dissolve away the winter blues. The early spring asparagus spears are tender and often thin, needing little in the way of preparation and adornment. I found the simpler the better for these young spears. If you grow your own asparagus, then you know how sweet and fresh the first spears taste. My friend grows asparagus and eats the first spring spears raw because they are that delicious and tender.
I am not as fortunate as my friend, so I rely on the store and farmer’s market for my spring asparagus. From the farmers market they are slightly older than just picked, however at the grocery they are much older. When buying asparagus look for spears with tight tips and smooth skin. As they get older, the tips open and look like they are about to sprout. If you have the room, stand the asparagus spears, loosely packed and upright standing in a container with a shallow layer of water. If not, untie the bundle and let them rest loose in a plastic bag in the crisper drawer of the refrigerator.
How to Prepare Spring Asparagus
The best preparation is to cut off the woody end about 2 inches (5 cm) from the bottom. Though, how much actually depends on how old the asparagus was when harvested. I used to bend the asparagus in half and let the spears break where the woody core ended, and the fresh stalk began. Often, I felt there was a lot of waste using the bend and break technique, so I started cutting them and gauging for myself. If the asparagus spears are older, you may need to trim off a longer piece. You can feel with your fingertips where the tender part and the woody part meet.
As the season progresses, and with fatter asparagus spears, the stalks become fibrous making the outer skin stringy and hard to bite. I peel a thin layer, using a vegetable peeler, off the skin from the bottom to about an inch or two below the tip. You can peel the asparagus if you want a fancy dressed-up presentation as well. Early in the season, and with thin asparagus spears, you won’t need to peel the spears, only if you want to. Check out my recipe for Asparagus with Orange Mayonnaise how to peel asparagus spears. You can also use the orange mayonnaise with this recipe as well.
Click on this link for nutritional benefits of asparagus.
How to Cook Asparagus
This stove top grilling method produces asparagus the whole family will enjoy. It never ceases to amaze me how this cooking technique turned our sons’ heads and hearts and they began eating their asparagus. Needless to say, we started cooking asparagus using our grill pan all the time after that. No complaints, no “Eat your vegetables,” conversations at the dinner table. Life was good. Before the grill pan method, I would quickly blanch asparagus, then season with butter or olive oil. It produces great asparagus, but it wasn’t everyone’s favorite.
To make stove top grilled asparagus, all you need is a grill pan or skillet, some olive oil, balsamic vinegar, or sherry vinegar, Kosher salt and freshly ground black pepper. My grill pan does not accommodate a full pound (466 g) of asparagus, so I cooked them in two batches. A larger 12-inch (30 cm) skillet might hold a pound (466 g). As the asparagus cooks in the pan, the heat gently chars the asparagus in spots creating extra flavor. You do not get the smokiness of the outdoor grill, but there is just enough sear for extra oomph.
More asparagus recipes
Pasta dinners with asparagus Pasta with Spring Vegetables and Ham, Pasta Primavera
Early Spring Asparagus
Early spring asparagus is tender and sweet and does not need a lot of extra adornment for the flavor to shine. This is a simple preparation using a grill pan or skillet and nothing more than olive oil, salt and pepper, with or without balsamic vinegar and fresh herbs.
Herbs like basil, tarragon, thyme, chives or arugula flowers taste delicious with asparagus. Fresh lemon or orange zest. You can also garnish with chopped walnuts and/or a diced hard-boiled egg.
Ingredients
- 1 lb (466 g) fresh asparagus
- 1 TB extra virgin olive oil
- pinch of Kosher Salt less than half teaspoon
- Freshly ground black pepper
- 2 tsp balsamic vinegar optional
Instructions
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Place a grill pan or heavy-duty skillet on the stove set to medium-high heat. Let the pan heat up. Place you hand about 6 inches (15 cm) above the pan. If the heat is starting to feel hot and uncomfortable then your pan is ready, about 4 minutes. It should not be smoking hot.
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While waiting for the pan to heat up, Using a sharp knife, trim off the woody end of the spear, about 2 inches (5 cm). Place the spears in a bowl.
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Drizzle the spears with extra virgin olive oil, and add pinch of kosher salt and black pepper. Toss to evenly coat.
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Arrange the spears in one row across the grill pan or skillet. You won't fit the whole pound (466 g), but add as much as you can fit in a single layer. Allow the spears to cook undisturbed for a few minutes, then turn them over on the other side. Cook undisturbed for a couple of minutes more and turn again. Keep cooking and turning until the asparagus spears are just tender when pierced with a fork but still has some bite.
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Turn off the heat and sprinkle some balsamic vinegar or sherry vinegar over the asparagus spears and turn over a few times to coat.
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Serve immediately.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Best Dessert Recipes
Looking over my blog posts I felt I needed some more dessert recipes, especially cake recipes. It is always good to collect dessert recipes ranging from easy to more challenging that you feel comfortable with. To add to my collection, I set out to publish a post for a yellow cake with chocolate ganache recipe today, but things did not work out as planned.
It all started when I made a cake from a recipe from Joanne Chang’s Baking with Less Sugar. Baking with less sugar is a goal of mine and a personal passion for Joanne Chang because her husband does not tolerate sugar well. I found, with this recipe, that just because there is less refined sugar does not mean it is low in fat. Quite the contrary.
Her cake was lovely, but the ganache frosting was an epic fail. Ganache is sometimes temperamental depending on the type of chocolate one uses. From my experience ganache sets easily by cooling it on the counter. This time something was off. Everything was fine until I put the ganache in the refrigerator as directed to set the ganache. This was the catalyst that turned everything upside down. The ganache hardened so much I could not penetrate the surface with a spoon. Almost as hard as a bar of chocolate. I whipped it with my hand-held mixer and it looked like seized chocolate mixed with over-whipped cream. It was awful.
Ughhh! I blame it on the butter. Immediately I made a second batch of ganache, without refrigerating it, and finished frosting the cake. Unfortunately, I did not love it. The ganache was very bitter, and I did not love the texture. Also, after a couple of hours the cake dried out.
Moving On
Instead of coming up with a new layer cake recipe, I decided to put together a post with links to some of my dessert recipes. Also included are a couple of links to dessert recipes from other websites. Everything in one place for easy access.
The spring is a time of celebration whether for graduations, new beginnings, and major life events. Make your celebrations special by making a homemade dessert. Here is a collection ranging from quick and easy to involved. All are tested and delicious.
Dessert Recipes for Cake
Nifty Cake made with a sponge cake and whipped cream frosting with fresh fruit. I used to make this for my Dad’s birthday cake in July. Berries are available now, although not quite in season in my area, so instead of peaches, make the cake with strawberries and or blue berries. It is a cake version of strawberry shortcake and always a crowd pleaser.
If you want a gluten free cake, I have a Gluten Free Nifty Cake made with gluten free oat flour instead of all-purpose flour.
For a special occasion, like for a bridal shower, birthday or graduation, this recipe for Pink Champagne Cake is lovely. My recipe differs from the traditional recipe because I made it with an Italian buttercream not with the traditional American buttercream. Pink champagne cake has a subtle strawberry and champagne flavor that grows on you. I love this cake and can’t wait for a special occasion to make it again. Then again, why wait? My recipe is adapted from the cookbook American Cake by Anne Byrn.
Chocolate Stout Cake is a delicious chocolate cake made with chocolate chili stout. You won’t necessarily taste the stout, but it makes the chocolate more enhanced. The white chocolate cream cheese frosting is to die for especially with the chocolate stout glaze.
If a simple chocolate cake is what you are looking for, an old standby for me is Decadent Chocolate Cake by the Silver Palate.
This recipe from Fine Cooking is the one I should have published today because I have made it on several occasions. Four Layer Cake with Chocolate Buttercream. This cake is a yellow cake with raspberry jam and chocolate buttercream frosting. It is very impressive looking even though it is made with your basic cake components. You will have to click-through a couple of links to the yellow cake and chocolate buttercream frosting.
Dessert Recipes for Pies
On this blog I have a couple of recipes for galettes and one crust-less apple pie. Clearly, I need to make some more. Personally, I love the ease of galettes especially during the summer months. You can use the galette recipes as a base and substitute with seasonal fruit. Lemon plums are in season now and taste great in a galette made with mixed berries. Or make a galette with apples and dried apricots.
Nectarine and Blueberry Galette
For a gluten free pie try Double Coconut Pie. This is like eating a giant macaroon cookie.
Other Dessert Recipes
For the Nutella lover in the family, Chocolate Nutella Pots de Creme. This is my husband’s favorite dessert. Smooth and silky with a little kick of sriracha with the chocolate.
For a refreshing custard, Spiced Figs with Yogurt Panna Cotta. Instead of figs you can substitute pears, or caramelized citrus. The panna cotta has a lovely tang from the yogurt and is silky smooth. This is a gelatin dessert, so it is not vegetarian.
Peaches and Berries with Bourbon Sabayon Traditionally sabayon is made with champagne or Marsala wine, but for this recipe I made it with bourbon to pair with the peaches. Sabayon is an elegant dessert made with whipped eggs combined with whipped cream. Sabayon should not be confused with Zabayon, a similar dessert made from whipped eggs, Marsala and served warm.
Lemon Mousse is one of my favorite desserts. This recipe is very light and airy from Maida Heatter’s New Book of Great Desserts. This mousse is perfect for this time of year when we are between winter and spring fruit availability.
Ever since I first made a pavlova, I put this dessert in the Five Star category. A classic dessert like early Hollywood actresses such as Catherine Deneuve and Grace Kelly It is exquisite with exceptional taste. Here is a recipe for Lemon Pavlova with Kiwi and Passion Fruit sauce. You can get the passion fruit pulp at your grocery store located in the Latin American food section of the frozen foods aisle.
Try making a vegan pavlova using Aquafaba Meringue with berries and coconut whipped cream. This recipe is from one of my first recipe posts when after three trials I could not whip coconut milk for the life of me. Since then, I have made whipped cream from the fat of full fat coconut milk with great success, especially when using Trader Joe’s brand.
Happy Spring
My promise to myself and my readers is, I will post nothing on this website that I am not satisfied with. Even though my son and husband thought there was nothing wrong with the cake, I just did not love it. I did not feel this was the type of cake that people will find irresistible and sneak in a slice for a midnight snack.
On the other hand, the above recipes are tried and true. I am looking forward to a new season and learning new dessert recipes to share with you.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Sliding into Spring Succotash
I feel like I am jumping the gun today by writing a post and recipe for succotash. It is March, almost April, and without a doubt corn and baby lima beans are summer vegetables. Yet, I have delicious memories enjoying succotash with my Easter dinner. This vegetable dish is one I could eat in any season in a year. Fortunately, good quality frozen vegetables are available making it possible to eat this light but hearty side dish whenever I please. I happen to love succotash, especially paired with ham.
My first introduction to succotash was after getting married and living in New York. Succotash was a regular vegetable dish at my in-laws Thanksgiving and Easter dinners. I clearly remember how my sister-in-law made it with corn, lima beans, green bell pepper and plenty of fresh ground black pepper. Green beans are sneaking into my memory recipe as well but not as clearly as the other ingredients. It was love at first bite. When I went for seconds, I usually came back with another helping of succotash.
There is just something about succotash that sings to me. Maybe because this meal has a simple nature implying ease and comfort. Or, because each vegetable compliments the other for a harmonious vegetable medley. The flavors taste fresh, sweet and light, even when made with frozen vegetables.
Also, what’s not to love about saying “Succotash” with its fun and jazzy rhythm. As it happens, Herbie Hancock believes succotash has a jazzy rhythm as well and wrote a song titled, “Succotash” on his Inventions and Dimensions album.
History of Succotash
Succotash dates back to New England Native Americans from the word, msíckquatash, meaning boiled cut corn kernels. Back in the 17th century succotash mostly consisted of corn and native beans like cranberry beans. The English settlers soon adopted this hearty and nutritious stew and made it throughout the year from dried corn and beans.
Succotash grew in popularity throughout the US during the great depression and other eras of economic hardship. The ingredients were readily available and inexpensive and made a meal with a lot of sustenance. Over time, succotash evolved from a stew into a lighter side dish made with additional vegetables added to the corn and beans. Any succotash variation is acceptable, as long as corn and beans feature prominently in the ingredients.
With the invention of refrigeration and frozen foods, we can enjoy succotash year-round. However, make this with fresh corn during the summer months when corn is sweet and beans are fresh and just harvested. You will need to soak and cook the beans ahead, but the corn will quickly cook with the other vegetables after the fresh kernels are cut right off the cob.
Succotash Variations
Serve succotash with a grain like brown rice or farro for a plant-based main entrée meal. When legumes and grains combine they create a complete protein with all the essential amino acids accounted for.
During the winter months, substitute the zucchini with winter squash.
Make succotash with corn, cranberry beans and green beans with a splash of cream and choice of a fresh herb.
Use succotash for the filling of a pot pie, either with grains or other proteins like chicken or turkey.
Make succotash into a vegetable soup just by adding vegetable or chicken stock with some aromatics. Or, turn it into a crab and succotash chowder with fresh crab and cream.
Healthy recipes with corn: Anything Goes Potato Salad, Fresh Zucchini with Corn, Avocado and Pistachios
Simply Succotash
Succotash is a vegetable dish traditionally made with corn, and cranberry beans. This recipe builds up from the traditional recipe by adding to the corn lima beans, zucchini, sweet bell pepper, onion and fresh herbs. Any fresh herb like sage, thyme, tarragon, chervil or basil will nicely compliment the corn and vegetables.
For a plant-based main entrée, serve succotash with a grain such as farro or brown rice.
Ingredients
- 1 lb (16 oz / 454 g) frozen corn 4 ears of fresh corn
- 10 oz (285 g) frozen baby lima beans
- 2 TB extra virgin olive oil
- 1 large Vidalia onion about 10 oz (300 g)
- 1 red or green bell pepper 7-8 oz (219 g)
- 1 tsp Kosher salt, divided
- 1 clove garlic
- 2 zucchini about 1 lb (454 g)
- 3 sprigs fresh thyme
- 3 oz (87 g) grape tomatoes
- Several rounds Freshly ground black pepper
- 5-6 leaves fresh sage tarragon, basil, chervil, lemon thyme
Instructions
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Prep the Vegetables
Defrost the frozen corn and lima beans. If using fresh corn on the cob, slice the corn kernels off the cob and set aside. Peel and dice the onions. Cut the bell peppers in half lengthwise and remove the seeds and white pith. Cut into long 1/2-inch (1.5 cm) strips then dice into 1/2-inch (1.5 cm) pieces. Peel, remove the green germ and mince the garlic. Cut each zucchini in half lengthwise, then each half into quarters, lengthwise. Cut across each wedge into pieces about a half-inch wide (1.5 cm). Slice the grape tomatoes in half. Set each vegetable aside in separate piles.
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Sauté the Succotash
Place a large sauté pan or skillet, about 12-inches (30 cm) or larger, over medium-high heat. Add the extra virgin olive oil and heat up. Before the olive oil gets hot and smoky, add the diced onions and bell pepper. Stir to coat the vegetables with olive oil, and add ¼ teaspoon of Kosher salt. Sauté until the onions are translucent but not browned, and the vegetables have softened, about 4-5 minutes
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Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
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Add the zucchini and stir to mix the vegetables together. Add the thyme sprigs, another ¼ teaspoon of Kosher salt and several rounds of fresh black pepper, and stir. Continue to sauté the vegetables until the zucchini starts to soften, about 4 minutes, but is not cooked all the way through.
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While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
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Add the corn, lima beans and tomatoes. Stir, taste and correct the seasoning with more salt. Sauté the vegetables until they are cooked through and the corn and lima beans are warm, about 4 minutes. Add the sage and stir. Taste for seasoning and add more salt, sage, or black pepper if necessary. Turn off the heat.
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Serve warm.
Recipe Notes
For another version of succotash, make it with corn, lima beans, green beans with a splash of cream. Season with herbs like tarragon, chervil or basil.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
