Sufferin' succotash
Now, don't you feel better?
Try it again... with a lisp.
I love that!
But, mention LIMA BEANS and people are not very happy.
Really? I can't remember the last time someone served me a lima bean...?
Mom? Are you out there?
However, I almost always have frozen edamame in the freezer for a variety of recipes like- Asian Noodle Salad, or Asian Veggie Salad. SO why not use edamame in the Southern classic Succotash, which is usually corn and lima beans?
This was easy and delicious and frankly, you could even do it with frozen corn instead of fresh corn. One other thing... I don't use shallots very often, so if you don't have any... use red onions, minced or skip them altogether, using green onions and parsley adds a lot of flavor too.
I'm going to have to rustle up some Lima beans and give them another try, really, I bet they are pretty good.
Serves 4-6
Ingredients
3 ears of fresh corn, cut off the cob, or about 2 cups kernels
2 cups edamame, frozen and shelled
1 garlic, minced
2 shallot, sliced
1/4 cup green onions, sliced
1-2 Tbsp fresh parsley
2 Tbsp butter
1 Tbsp olive oil
salt and pepper
Saute the shallots (or red onions) and garlic in the butter and olive oil over medium high heat, just until they start to soften, 2-3 minutes. Add the frozen edamame and fresh corn (or frozen) and heat thoroughly, about another 3-4 minutes. Add the parsley and green onions stir for another 1-2 minutes. Add salt and pepper to taste, and serve. Add more butter, if desired, when serving.
Like Edamame and need some more ideas?
Asian Whole Wheat Noodle Salad with Edamame
Southwestern Edamame Salad
Marinated Tofu and edamame Salad
Yep, another salad with melon and feta.
I love feta, so I couldn't resist another, even though it wasn't too long ago that I posted Arugula Watermelon & Feta Salad.
I saw a photo of this in a recent Better Homes and Gardens magazine, but they didn't have the recipe anywhere in the magazine, which is kinda weird. So, I Googled it, and found the recipe on the BHG site, but you can't "view" the recipe without signing in, signing up and giving up your first born, so I gave up. How hard could it be to wing it on my own? "Wing it" is my middle name.
I learned a new trick, something you need to know!
I love red onions, but someone in my house, thinks they are "too strong". Which is kinda crazy from a guy who eats habenero peppers, putrid shark and any number of weird things. Anyway, I digress...
The trick IS, dice the onions and RINSE THEM!
Wow, how easy is that? And it really does take the strong bite off of the onions.
I will never be the same...
Serves 4
Ingredients
1/2 honeydew melon, peeled and cubed
3-4 small Persian cucumbers, diced
1/4 red onion, diced (and rinsed)
1 Tbsp fresh mint, minced
1 Tbsp fresh parsley, minced
1/2 tsp lime zest (optional, but recommended)
1/2 lime, juiced
1-2 Tbsp Olive Oil
Salt & Pepper
2 oz feta, crumbled, or cubed
Add to a bowl,
Chop the melon and cucumbers into bite size cubes.
Dice the red onion and rinse under cold water for a minute. Drain.
Mince the fresh mint and parsley.
Zest the lime over the bowl, squeeze one half of lime over the melon and cucumbers.
Add the olive oil,salt and pepper and toss the whole mixture.
Top with feta cheese, or toss again with the cheese.
Serve at once, but this is also good the next day too!
r
