This time of year, I want to eat fresh local tomatoes every day until there are no more. For some reason, the finality of tomato season resonates more than other vegetables. Maybe fresh corn is equal in its limited and anticipated season, but real tomatoes picked ripe tastes like summer and the ground from which it has grown. There is nothing like it.
As much as I love fresh tomatoes, roasted tomatoes are high on my list for having exceptional flavor, particularly roasted cherry tomatoes. Roasting cherry tomatoes concentrate their natural sweetness giving them an amazing punch of pizzazz. As a result, paring roasted cherry tomatoes with other foods, just makes everything taste better, especially creamy cheese, fish or grilled meats.
One of my favorite ways to use roasted cherry tomatoes is to mix them with pasta and make a pasta sauce. Other than chopping up fresh tomatoes and adding them to pasta, roasting cherry tomatoes are one of the easiest methods for making a pasta sauce. Just scatter the tomatoes over a sheet pan, drizzle olive oil and salt, then roast for 30 minutes or so. The other bonus to roasting cherry or grape tomatoes is there is no splatter on the stove or countertop.
Roasted Cherry Tomatoes
I started roasting cherry tomatoes after I saw a photograph of burrata with roasted cherry tomatoes drizzled with basil pesto. Immediately, I knew this appetizer was something I had to discover. Since then I roast cherry tomatoes whenever I get the chance. I especially like to roast them alongside tender white fish like sole, plaice or turbot. They give the delicate fish a much-needed flavor boost.
Roasting cherry tomatoes for pasta sauce requires nothing more than a generous dose of good olive oil and fresh herbs. When they bake together in the oven the juices from the tomatoes and olive oil blend and create a silky sauce that clings to the pasta. There is not a lot of this pan juice, so it is important to use the right size pan to prevent the pan juices from drying out. If that does happen, deglaze the pan with some of the pasta water or wine, then pour the glaze over the pasta.
This summer I never missed an opportunity to roast garlic or onions. So, whenever I roasted vegetables like broccoli, I scattered cloves of garlic, still in their papery skins and roasted the cloves along with the other veggies. Like roasted cherry tomatoes, roasted garlic is one of those foods that just make everything taste better. It does take some time to get the garlic browned and sweet, but I help the process along by slicing large garlic cloves in half. When all done, you can smear the roasted garlic cloves on bread, or spread it over the roasted vegetables for added depth of flavor.
For this recipe, the garlic will not get as caramelized because it only takes 20-30 minutes to roast cherry tomatoes. Yet, in this short timeframe, the garlic becomes soft and sweet. Once the tomatoes are finished I fish out the garlic cloves and remove the papery skins. From there you can decide if you want the garlic cloves left whole in the sauce or chopped up. I decided to chop mine up making sure there was roasted garlic throughout the pasta sauce. Feel free to prepare the garlic any way you wish. Yet, I do not recommend you mince the garlic before you roast it, as garlic burns easily. Burned garlic tastes very bitter.
How Much Pasta
I once read a note written by Marcella Hazan that when making a pasta dish, it is the pasta that is the primary ingredient, not the sauce or added ingredients. Therefore, the add-ins should be limited in proportion to not take away from the pasta. I love pasta as much as anyone, but I prefer my pasta meals filled with lots of add-ins. This way for every bite I get the fresh flavors of the added ingredients and pasta. Additionally, it is healthier to eat pasta with lots of vegetables because they help slow down the metabolism of the pasta from the extra fiber. This is a long-winded explanation for how much pasta to serve with 2 pounds ( 1 kg) of tomatoes. My preference is a half-pound of pasta, (250g), but use the amount you prefer.
Mix it Up
Add creamy goat cheese to the spaghetti and roasted cherry tomatoes. Scatter spoonfuls of goat cheese on each plate or on the serving platter after the spaghetti and roasted tomato sauce are mixed together.
Add fresh ricotta cheese to the spaghetti and roasted cherry tomatoes. Serve the pasta meal with a tablespoonful of fresh ricotta cheese on the side.
Add shrimp to the sauce. Five minutes before the tomatoes finish roasting, scatter peeled and seasoned shrimp on the roasting pan with the tomatoes. Roast until the shrimp are opaque and cooked through. Toss the shrimp and tomatoes with spaghetti or another choice of pasta.
Spaghetti with Fresh Herbs and Roasted Cherry Tomatoes
Roasted cherry or grape tomatoes develop a lovely concentrated sweetness and a melty and silky texture perfect for pasta sauce. In this recipe the tomatoes roast along with fresh herbs, garlic, and shallots for an extra flavor boost.
I listed two amounts of pasta in the recipe. Use either a half-pound or a full pound of pasta with 2 lbs. of cherry tomatoes. If you are in the camp that pasta is the main and featured ingredient, then cook the full pound. Yet, if you are like me and enjoy more add-ins with a pasta meal, then a half-pound is preferable. This way you get more tomatoes with each bite. A half-pound of pasta with the roasted cherry tomato sauce is enough for 4 servings.
- 2 lbs (1 kg) cherry or grape tomatoes washed and dried
- 8 cloves of garlic peel intact
- 4-6 small shallots peeled and sliced in half lengthwise
- 3 TB (45 ml) extra virgin olive oil plus more for finishing
- ½ tsp Kosher Salt
- A few rounds of freshly ground black pepper
- 2 sprigs of fresh herbs like basil or thyme
- ½ - 1 lb. (250 - 500 g) pasta like spaghetti linguine, or see note
- Romano Cheese for serving
Preheat oven to 400°F (200°C) and place the oven rack in the middle position.
Keep the skins on each garlic clove, but trim off the root end. This will make peeling the roasted garlic easier when the cloves are hot. If any of the garlic cloves are large, slice them in half lengthwise with the skins still on.
Depending on how large your shallots are, slice them in half lengthwise or in fourths lengthwise if they are too big.
Add the tomatoes, garlic cloves and shallots to a rimmed baking sheet or shallow flameproof baking pan, large enough to hold the vegetables in one layer. You do not want the pan to be too big or the juices from the tomatoes will dry up in the oven.
Drizzle olive oil over the tomatoes, garlic, and shallots, then sprinkle them with Kosher salt and fresh ground black pepper. Toss in half of the fresh herbs, then use your clean hands and mix until all the vegetables are nicely coated with olive oil.
Slide the pan into the oven and roast for 20 minutes. After twenty minutes check the tomatoes if they are soft and starting to split. Also, the garlic will look soft and starting to brown, along with the shallots. You can stop roasting now or roast an additional 5 -10 minutes more to really soften the tomatoes and garlic. Once done to your liking remove from the oven.
Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the directions on the box. Cook the pasta al dente, just done with a little bite in the middle. Remove the pasta from the water and add to a bowl. Reserve some pasta water to deglaze the pan and add to the sauce. Ideally, you want to time it, so the pasta is done at the same time as the tomatoes.
Right after you take the tomatoes out of the oven, carefully (the garlic is very hot) remove the papery skin from the roasted garlic. You can add the garlic cloves back in with the tomatoes whole or chop them up.
Add the tomatoes, garlic, and shallots to the spaghetti scraping as much of the pan juices to the bowl. If your pan juices dried up, set the roasting pan over two burners then add some pasta water and deglaze the pan. Reduce the juices then add to the pasta and tomatoes.
Toss the spaghetti to get the tomatoes evenly mixed in. Add a little more pasta water if it seems dry. Sprinkle the remaining fresh basil over the pasta and drizzle with more olive oil. (This is a good place for adding your best quality olive oil.) Serve immediately with grated Romano cheese and fresh black pepper.
I believe just about any shape pasta will taste nice with the roasted cherry tomato sauce. Spaghetti and linguine are traditional choices, but tubular or unusual pasta shapes like campanelle are nice. I recommend shying away from flat pasta shapes like bow ties, farfalle, or ones that are small.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Last week I was making a vegan plum crisp for my brother-in-law and while shopping for some plums I spied ripe Forelle pears. It may seem a bit too early for pears, but Forelle pears are now ripe and ready at my local farm stand. I love the way Forelle pears look, they are so adorable in its petit form looking like a baby Bartlett pear with rosy cheeks. I find them hard to resist and are the perfect size for an afternoon snack. Change of plans, my plum crisp just got a makeover and turned into a vegan plum and pear crisp with lots of fresh ginger and a hint of nutmeg.
What Is A Crisp?
Crumble or crisp? I have confused the names of these two desserts for so many years. It is just that the actual name of each dessert is opposite to what my backward brain believes it should be. Essentially aren’t they the same dessert after all? Yes and no. Both the crumble and crisp are baked fruit desserts with a crusty topping. However, one has rolled oats in the topping and the other does not.
A fruit crisp has the rolled oats and flour topping and is so named because the rolled oats make the rough and tumble topping crispy like an oatmeal cookie. A fruit crumble is made with all-purpose flour, butter, sugar and gets all soft and crumbly while baking and soaking up the fruit juices.
Plum and Pear Crisp
This is one of the easiest desserts you can make, and it is one that is so satisfying. Essentially it is baked fruit with a giant cookie topping like two desserts in one. Top it off with some vanilla ice cream and you have 3 dessert indulgences on your plate.
The recipe is a basic formula for all fruit crisps. Usually, crips have around 6 cups (1.5 Liters) of fruit filling for the standard amount. This formula works with any type of fruit like plums, pears, apples or other stone fruit. This amount of fruit filling fills a nine-inch (23 cm) pie plate or 8-inch (20 cm) square baking dish.
The topping generally has equal parts of rolled oats to all-purpose flour with butter and sugar. For this recipe, I wanted to make a vegan dessert so, I used a vegan butter substitute. I have success using Earth Balance Original Buttery Spread. (Not an ad.) The flavor is pleasant and tastes natural, unlike some kinds of margarine. FYI, not all margarine is vegan. It is one of the easiest desserts to convert to a vegan option because the butter is the only animal product to find a substitute for.
Keys to Success
The key to a perfectly baked plum and pear crisp lies in the fruit selection. The type of pear or plum is not as important, but how ripe they are is. Your fruit must be ripe. Ideally just ripe or a smidgen off ripe. Overripe plums and pears will dissolve into a sauce and not keep their shape. Unripe plums and pears will never get soft no matter how long you bake them. It is just not their time. Plus, they do not have any flavor.
I used a combination of black plums and European plums, like a Moyer plum. The European plum has a longer and oval shape compared to the roundness of black plums. Any type of plum will taste great as long as they are ripe.
For the pears, I used only Forelle, because they were ripe. Bosc pears work very well in a crisp or pie because they keep its shape. I did not peel the Forelle pears, but if I used Bosc pears I would peel them as the skin is rougher and thicker than Forelle pears.
I have made this plum and pear dessert many times, yet as you can see in my photographs, this time around I went a little overboard with the fruit filling. Ideally, you want a level surface of fruit filling for the buttery topping to spread over. The fruit cooks evenly when it is not piled up so high and the rolled oats in the topping won’t burn before the crisp is done.
My problem is the result of a shallow baking dish, that I chose because it would photograph better than my trusty Pyrex deep dish pie pan. My vanity resulted in a delicious plum and pear crisp, but one that did not bake as evenly as it should. I say this, so you can learn from my mistake and not feel you must make your crisp overflowing with fruit like I did.
Mix It Up
Use any fruit for the filling. Apples, pears, plums, nectarines or other stone fruit. I added some blackberries with the plums and pears in my crisp just for fun. If you want to make a mixed berry crisp, mix the berries with a type of fruit that retains its shape like nectarines, plums, or Bosc pears. Otherwise, it will look saucy without any distinctive fruit shapes.
Change the spices. I love fresh ginger with fruit and use it often. Other good spices are cinnamon, nutmeg, allspice, or ground clove. Lemon zest and lemon juice brighten up the fruit and the juice prevents apples and pears from browning. Lemon zest is also a nice accent flavor mixed in the topping.
Add dried fruit like chopped dried apricots or cranberries. They add a tart concentrated flavor to the fruit filling and help absorb some of the fruit juices. Add about a half a cup (125 ml) at the most. Dried fruit should be an accent flavor, not a featured one.
Add nuts or unsweetened coconut flakes to the topping. Pecans, walnuts or almonds give the topping some extra crunch. If you add unsweetened coconut flakes, add a 1/2 a cup (125 ml), and remove equal amounts of rolled oats and all-purpose flour (1/4 cup, 60 ml, each).
P.S. Yes, I do see the reflection of the chandelier in the spoon. I could not get the darn clone stamp to work in Photoshop so I gave up and included the photo anyway. To all the Photoshop experts out there, how do you get rid of reflections in shiny objects like a silver spoon?
Ginger Plum and Pear Crisp
Fruit crisp has a basic formula that is suitable for any seasonal fruit. This basic formula makes it easy to personalize your crisp using the fruit and spices you love. I love using fresh ginger with fruit as it adds some bite and compliments most fruits like pears, plums and apples. However, ground ginger does not taste as bright as fresh ginger in baked desserts.
Often, I need a vegan dessert and I find fruit crisps are an easy vegan dessert option. There are no eggs or dairy products to maintain the structure of a crisp so all you need to substitute is a plant-based butter-like spread. In this recipe, you can use equal amounts of vegan butter spread or real butter. When selecting a vegan butter spread, read the ingredients list carefully to make sure there are no dairy or other animal-based ingredients in the mix.
- 6 cups (1.5 L) prepared fruit. Depending on the type and size of plums you will need 5- 6 plums. And, 4-6 Forelle pears or 3-4 Bosc pears
- 6 oz (170 g) blackberries optional
- 1 ½ inch (14 g) knob of fresh ginger root, peeled and minced
- ½ tsp freshly grated nutmeg 1/4 tsp ground nutmeg
- Juice of half a lemon
- 2/3 cup 113 g packed brown sugar
- ¾ cup 75 g rolled oats ( not quick rolled oats)
- ¾ cup 100g all-purpose flour
- ¼ cup 27 g toasted nuts, like pecans, almonds or walnuts, chopped
- 5 TB 86 g straight out of the refrigerator vegan butter substitute or butter
- Pinch 1/8 tsp of Kosher salt
Set the oven rack into the middle position and preheat the oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) pie pan or 8-inch (20 cm) square pan. Set aside.
Slice open the plums and remove the pits then slice the plums into wedges. Add the plums into a large mixing bowl.
Slice each pear in half and remove the core. Then cut each pear into chunks about 1/2 -3/4 of an inch (1 cm - 1.5 cm). Add the pears into the bowl with the plums. The skin on Forelle pears is very thin and tender so I do not peel them. However, if you are using Bosc pears, you might want to peel the skin.
Add the minced ginger and grated nutmeg to the bowl with the fruit along with the lemon juice and 1 tablespoon of the sugar. Mix together until the sugar and spices are thoroughly mixed through the fruit. Set aside.
In another bowl add the sugar, rolled oats, all-purpose flour, toasted nuts and a pinch of Kosher salt. Mix together with your clean hands until the butter and all ingredients are evenly incorporated and forming soft clumps of dough.
Pour the fruit into your prepared baking pan then sprinkle the crisp topping evenly over the top of the fruit. Place your baking dish on a rimmed baking sheet, then slide into the oven. Bake for 30 – 40 minutes until the top is evenly browned and the juices are bubbly.
Cool on wire rack for at least 15 minutes before serving. Serve hot or room temperature. Best eaten the day it is made. Store leftovers in the refrigerator, loosely covered in aluminum foil.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Creamy tomato and mozzarella salad is a nice alternative to the more traditional Caprese Salad. Both have their place as an exceptional first course or appetizer and both feature ripe tomatoes and fresh mozzarella nicely as the star ingredients. Yet creamy tomato and mozzarella salad have an element of surprise with heat from the jalapeño chilies, a slight brininess from the capers, and a bright lemony creaminess from the dressing.
To make this mozzarella salad sing like the opening act of an all-star concert, be very particular about the ingredients you use.
First and foremost, only use perfectly ripe tomatoes and locally grown tomatoes if you can get them. This mozzarella salad is at its best when the tomatoes are in season and bursting with sweet sun-ripened flavor. Out of season tomatoes just won’t do the salad justice. The juices from ripe tomatoes will blend into the dressing creating a sauce perfect for soaking up with good crusty bread. If you must make this salad before or after tomato season, use cherry or grape tomatoes as you can get a good tasting and ripe, hydroponically grown grape tomatoes during the year.
Also, use any variety of tomato, as long as the tomatoes are ripe. If you like to mix things up, use a variety of tomatoes with different shapes, sizes, and color. Yellow tomatoes are especially nice in this mozzarella salad as they have less acid than the red variety.
Second, use only fresh mozzarella. The vacuum sealed mozzarella you find in the dairy section of the store is no substitute. Even the brand that looks like it is fresh mozzarella. If it is vacuumed sealed it is not fresh. Don’t even think about it. That cheese works nicely on a pizza but not in a salad. Fortunately, several markets make their own mozzarella, so it is not hard to come by. Often the mozzarella is kept in water, or just freshly wrapped in plastic wrap and sold the day it is made. Buffalo mozzarella is another alternative if you can find it.
Extra Virgin Olive Oil
Third, use the best tasting extra virgin olive oil you can afford. Don’t use the generic extra virgin olive oil that is really a blend of oils, but real extra virgin olive oil with a fruity and peppery note and body. You do not need to buy the most expensive one, just a good one that you like.
More tomato recipes
By using the best quality ingredients, this mozzarella salad is hard to resist. It is immensely satisfying as only food made with fresh quality ingredients is. Both tomatoes and fresh mozzarella taste best when they are at room temperature, so serve the mozzarella salad at room temperature. Though, it is easier to slice mozzarella when it is cold and right out of the refrigerator. I recommend making the salad no more than an hour before you want to serve it. Unfortunately, mozzarella salad is not a make-ahead meal.
Additionally, I recommend slicing the mozzarella and tomatoes into reasonable size slices. My yellow tomato was very large, so I cut each slice into quarters. It was a lot more manageable that way. Also, I cut each mozzarella slice in half, especially the middle slices.
If you wish, you can rip large bite-size pieces of the mozzarella and scatter the pieces over the tomatoes instead of layering each slice. This looks especially nice when you have different varieties of tomatoes in your salad and you arrange the tomatoes and mozzarella in a random pattern.
Mozzarella Salad makes a delicious first course or an appetizer with slices of grilled crusty bread like a baguette. You are going to want something to soak up the delicious juices from the tomatoes and dressing. Either way, this tomato and mozzarella salad is a fine addition to your salad repertoire.
August and September are the best months to enjoy ripe tomatoes so go get some before they are gone.
This recipe is adapted from Marinated Mozzarella with Crème Fraîche and Lemon and Marjoram by Jamie Oliver’s cookbook, Happy Days with the Naked Chef, and Lemon Cream from Six Seasons by Joshua McFadden.
My Creamy Tomato and Mozzarella Salad recipe is part of a social media collaborative project featuring tomatoes. Below the recipe is a list of all the talented Instagramers and food bloggers who are participating in the #wesaytomatoes collaboration. Please check out their tomato recipes for more tomato inspiration
Creamy Tomato and Mozzarella Salad
Creamy tomato and mozzarella salad is a wonderful change from the traditional Caprese Salad. Like a Caprese salad, creamy tomato and mozzarella salad showcase both the tomatoes and mozzarella as the stars of the meal. Yet in this salad, the fresh mozzarella and sun-ripened tomatoes get a subtle yet complimentary embellishment from the lemon cream, minced jalapeño chilis, and fresh herbs. The layer of heat from the chili pairs nicely with the fresh cheese and creamy dressing and adds a crisp bite within this yielding salad. I like adding a subtle but briny tang to the salad, so I added capers for some extra lift.
This is one of those salads that you don't really need to follow the recipe ingredients amounts exactly. Use this recipe as a guideline and adjust the ingredients to suit your taste. The food pairings are lovely, but how much jalapeño, fresh herbs, capers, and dressing is best determined by your taste. If you use the best quality ingredients, this mozzarella salad is a winner no matter how much jalapeño you add. When adjusting the ingredients to your taste, remember to start with less as you can always add more. It is much harder to take away.
If you can find fresh marjoram substitute it for the oregano. This dish benefits from the flavor of fresh herbs, so do not use dried herbs. If you are not a fan of oregano, substitute it with fresh thyme, lemon thyme or rosemary.
This recipe is adapted from Jamie Oliver’s Marinated Mozzarella in Crème Fraiche with Lemon and Marjoram from his book, Happy Days. The Creamy dressing is adapted from Joshua McFadden’s Lemon Cream, in his book, Six Seasons
Best eaten at room temperature and the day it is made.
- 2 lbs (1 kg) ripe tomatoes any variety or color
- 1 lb (500 g) fresh mozzarella or buffalo mozzarella
- Kosher Salt and Fresh Black pepper to taste
- Lemon Dressing
- 1 lemon
- ½ - 1 jalapeño chili
- 1 TB capers
- Extra Virgin Olive Oil
- Fresh oregano or marjoram to taste about 2 teaspoons or more
- ¼ cup (60 ml) heavy cream
- 2 cloves garlic peeled and smashed remove green germ
- Pinch Kosher Salt
- Fresh ground black pepper
- ½ tsp of lemon zest
- 1 TB (15 ml) fresh lemon juice
- 1 TB (15 ml) extra virgin olive oil
Make the lemon dressing
In a small bowl add the garlic and heavy cream and allow to infuse for a couple of hours in the refrigerator. This gives you a nice garlic flavor without the bracing bite from garlic.
After 2 hours, fish out the garlic cloves from the heavy cream and add the Kosher salt and several rounds of freshly ground black pepper, and lemon zest.
Using a wire whisk, whisk the cream by hand until the cream just starts to thicken. Add the lemon juice and olive oil and whisk until airy but pourable. This won’t get thick like fully whipped cream. Taste and adjust the seasoning to your liking. Cover the bowl and keep in the refrigerator until ready to serve. Best if used the same day it is made.
Assemble the Salad
Slice the tomatoes a shy 1/2 inch (1 cm) thick and spread out in a single layer on a tray or cutting board. Lightly sprinkle the slices with flaky sea salt and fresh black pepper. Slice the mozzarella in ¼ inch (.5cm) slices.
Arrange the tomatoes and mozzarella slices around a platter by alternating slices of tomatoes with slices of mozzarella.
Slice the jalapeño pepper in half and remove the stem, white pith and seeds. The white pith and seeds carry most of the heat in the chili so if you want it a little spicier, leave some of the white pith intact. However, make sure you remove all of the seeds as they would look unappealing in this dish. Mince the jalapeño chili and sprinkle it over the tomatoes and mozzarella. You may only need about half of the jalapeño chili, but use as much as you want.
Sprinkle some of the fresh oregano, and capers over the salad. Pretend like you are Jackson Pollock and paint the tomatoes and mozzarella arrangement with the lemon cream. Depending on how thick the lemon cream is, I find it works best if you wave a spoon back and forth, filled with the dressing above the salad. You will get a random pattern of the creamy dressing but not a heavy and gloppy looking one. You will not use all the dressing. Serve extra dressing on the side for those who want more.
Add a drizzle of extra virgin olive oil over the salad and extra herbs, capers and minced jalapeño, flaky sea salt and fresh ground black pepper.
Serve room temperature as a salad or first course. Or serve as an appetizer with crusty bread or grilled bread.
This is best eaten the day it is made. If you have some leftovers, store in the refrigerator and eat up the next day.
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© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
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.
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.
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.
- 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
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.
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
Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
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.
While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
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.
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.