Archive for Vegetables

Summer Succotash ~ A great way to use Farmer’s Market Produce!

Serves 8-10

2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans

Salt and freshly-ground pepper

2 tablespoons olive oil

1 Vidalia onion, chopped

1 red bell pepper, cored, seeded, and diced

2 summer squash, diced

4 ears corn, shucked

2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, torn into pieces

Place beans and 4 cups water in a saucepan over medium-high heat and bring to

a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of

black pepper and simmer until the beans are crisp-tender, about 15 minutes.

Rinse and drain.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the

onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper

and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,

or until it is brown around the edges.

While the vegetables are cooking, cut the corn from the cobs. Add the beans,

corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to

taste and cook until tomatoes begin to break down and the corn is tender, about

3 minutes. Stir in the basil and serve warm or at room temperature.

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Hoppin’ John

My favorite rendition of Hoppin’ John ~
Here’s wishing you lots of luck in 2012!

Kosher salt
2 cups fresh black-eyed peas
1 cup long-grain white rice
Sea salt
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
½ cup chopped fresh flat-leaf parsley
1 red bell pepper, cored, seeded and diced
4 scallions, minced (white and green parts)
1 jalapeno pepper, cored, seeded and minced
1-tablespoon fresh thyme
Freshly ground black pepper
1-cup tomato salsa
4 ounces goat cheese, crumbled (about 1 cup)
¼ cup fresh cilantro

Bring a medium saucepan of water to a boil and add salt. Add the black-eyed peas, lower the heat, and simmer for about 30 minutes, until they are tender. Drain the peas and transfer them to a large bowl.

Rinse the rice thoroughly in a fine-mesh strainer. Bring 1 ½ cups water to a boil over high heat in a medium saucepan. Add the rice, season it with salt, and stir to mix. Reduce the heat, cover, and simmer over low heat for 15 to 20 minutes, until all of the water is absorbed and the rice is fluffy. Turn off the heat, uncover, and fluff the rice with a fork.

While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, stirring frequently, until tender and translucent. Add the garlic and sauté for 1 minute, stirring constantly so that it doesn’t brown. Add the peas, parsley, bell pepper, scallions, jalapeno pepper, and thyme, and stir to mix. Season to taste with salt and pepper and sauté the vegetables over medium heat for about 3 minutes, until the peas are warmed through.

To serve, spoon the rice on a serving platter and spoon the pea mixture over the rice. Top with the salsa, then the crumbled goat cheese. Garnish with the fresh cilantro.

Serves 4 to 6

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Grown Up Hushpuppies (a.k.a Corn fritters with Lime)

We made these in the boy’s cooking class today. Corn fritters with fresh corn and lime juice. Bursting with flavor! Careful when you are frying because the corn kernels tend to pop like popcorn!

1 ½ cups fresh corn kernels ( about 3 ears of corn)
2 teaspoons fresh lime juice
1 large egg
½ cup whole milk
2 tablespoons butter, melted and cooled
¾ cup all purpose flour
¼ cup fine grind cornmeal
1 teaspoon baking powder
¾ teaspoon salt
1/8 teaspoon cayenne
canola oil for frying
Lime wedges for garnish

In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl stir together the flour, cornmeal, baking powder, salt, and cayenne. Quickly mix the egg mixture into the flour mixture until smooth.
Fold in the corn.

Pour oil, 1 inch deep, into a deep saucepan and heat to 375 degrees.
Place wire rack on a rimmed baking sheet.

Drop the batter by heaping tablespoonfuls into the hot oil. Do not overcrowd the pan. Fry until brown on both sides- @ 2 minutes per side. They will be golden and puffed.

Use a slotted spoon to transfer the fritter to the rack to drain.
Repeat until all of the batter is used up.

Serve hot with lime wedges.

Optional Additions:
Shredded Cheddar cheese
Chopped fresh Cilantro
1 teaspoon chopped spring onion
crispy cooked bacon

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