Menu
Grilled Kielbasa and Chorico with BBQ sauce
Pierogies with Caramelized Onions and sour cream
Succotash
Beets with candied tangerine
Ted’s homemade bread
Blueberry-Lemon Tart
Menu
Grilled Kielbasa and Chorico with BBQ sauce
Pierogies with Caramelized Onions and sour cream
Succotash
Beets with candied tangerine
Ted’s homemade bread
Blueberry-Lemon Tart
We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.
Summer Succotash
Servings: 8-10
Prep time: 15 minutes
Total time: 30 minutes
Ingredients:
Directions:
Notes:
This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.
Desperation can be a source of inspiration in cooking. When an unexpected guest was also a vegetarian I threw together something I had on hand and suddenly we had a tasty alternative to Turkey Tacos I typically make.
Not planning on having tacos tonight? This works equally as well as a side dish.
Black Bean Summer Squash Taco Filling
Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes
Ingredients:
Directions:
Notes:
Your 3 summer squashes should be 6-8″ long and no more than 2-2.5″ in diameter. I prep them removing the ends and cutting them lengthwise into quarters. I then remove the layer of seeds, cut the remaining squash flesh into 1/4″ wide strips and, finally, cutting them into 1/4″ cubes.
You've been warned.
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