Fresh Moves Recipes

Exclusive recipes from Kendall College.

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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.

 

 

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