There, I finally had a reason to say that phrase. All because of my summer succotash recipe. I feel so, so… so fulfilled.
On another note, two whole days until vacation! I am like a kid at Toys R Us. We randomly booked a last minute trip to Portland and I couldn’t be more thrilled. 3 words: Lots of Eating. And 3 other words: Lots of Wine. I definitely plan on sharing some of my adventures, because wine not?! So stay tuned.
Anyways, to say I’m a little distracted would definitely be the understatement of the century. I am ready to get the hell out of dodge, or however you say it. Until then it’s time for a little side dish action.
Side dishes can make it or break it.
Okay, I get it, that was a little dramatic. But, I have your attention, right? In all seriousness a lot of people forget to put a little love into the dish that you serve to go along with your protein. And a little flair never hurt nobody.
In the midst of my week, I wanted something other than my typical roasted veggies to go along with my chicken breast. Instantly, succotash stuck in my head. I didn’t want just any succotash though. I wanted a summer succotash. And you know what, it was my best decision this week. The best part about this summer succotash recipe, It whipped together so quick. I was able to bake my chicken to completion by the time I prepped and cooked this baby.
Lastly, this if you didn’t already assume the obvious this side dish is healthy AF. For one, it basically is the rainbow, and unless you are downing some trashy unicorn drink, that is usually a good thing. Lima beans are all up in this dish, so it is definitely a good source of plant-based protein. I highly recommend this if you want to change up your normal weekly routine with some fresh summer veggies. Enjoy!
- 2 tbsp Olive Oil
- 1/4 cup Vegetable/Chicken Stock
- 2 Cloves of Garlic, minced
- 3 Ears of Corn
- 1 1/2 cup Frozen Lima Beans
- 1 Red Bell Pepper, cut into large dice
- 1 Yellow Bell Pepper, cut into large dice
- 1 Zucchini, cut into half moons
- 1 tbsp, Tarragon, chopped
- 3 tbsp, Green Onion, Sliced
- 1/4 tsp, nutmeg
- 1/3 tsp, cardamom
- Salt and Pepper, to taste
Over an open flame, char your corn
Once charred, remove corn from cob and set aside
In large saute pan, heat olive oil, nutmeg, cardamom, and garlic until fragrant
Add corn, peppers, and lima beans
Cook until veggies begin to soften
Add stock, zucchini and stir
Add desired amount of Salt and Pepper
Stir in Chopped Tarragon and green onions until well incorporated