Fresh Moves Recipes

Summer Succotash

• 1 tablespoon olive oil
• 2 medium carrots, diced about the size of the lima beans
• 1 cup corn kernels, cut from cob
• 1 cup lima beans or edamame*
• 3 green onions, white and green parts, sliced thinly
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions

1. Heat a sauté pan, add the olive oil, and sauté the carrots about 5 minutes, until they are half-cooked.

2. Add the corn and lima beans and continue to sauté at medium-high heat to caramelize vegetables a bit (another 5 to 7 minutes).

3. Add the onions and garlic and cook until fragrant, moving the vegetables continuously so as not to burn the garlic.

4. Season with salt and pepper to taste.

*If lima beans are unavailable, fresh green beans can be sliced into 1/4-inch pieces.

Recipe developed by Kendall College, School of Culinary Arts.