I feel like I haven’t shared a recipe in a while, and the truth is, it’s because we’ve been cooking so much with our CSA that we’ve basically thrown meal planning out the window and just cook whatever we get in our bag for the week. It’s nice to open the fridge and look at all the yummy and fresh ingredients that we have on hand and just pick out what we are in the mood for and create something delicious.
If you told me a few years back that I’d be cooking dinner without following a recipe, I would have never believed you. I never really cooked until I moved into my own apartment during sophomore year of college, and I literally ate “Shake ‘n Bake” chicken/pork chop, garlic cheese noodles out of a bag, and one of those frozen yeast rolls for just about every meal. Since then, not only have I given up meat, but I also eat about a million different vegetables/other foods that I would previously turn my nose up at without even trying first (I was pretty much a 5-year-old trapped in a 20-year-olds body).
There’s this place down the street from our current house called Crepe Cellar that Steve and I love to go to. We normally take any visitor’s that we have from out-of-town there just because the food is so good for brunch and dinner, and it satisfies both omnivores and herbivores alike. My favorite thing to get is their side dish of zucchini succotash, which is a mixture of zucchini, red peppers, corn, spices, and a ton of butter. My least favorite thing about it is that they give you a bowl about the size of a muffin, charge you five dollars, and three bites later (aka: 30 seconds) I’m left staring at an empty bowl wishing I had more of the buttery veggie goodness.
When I saw that red peppers were popping up at the farmer’s market (yay, late spring/summer!), I knew that I had to pair one with the zucchini and fresh corn we were getting from our CSA farmer to create that delicious dish. It was super easy to throw together and Steve cooked up some whole wheat spiral noodles and mixed it with some pesto I’d made earlier in the week and tomatoes. We did a great job of mmmmm’ing our way through dinner that night and probably used significantly less butter than the original dish. It was so good that I neglected to take many pictures, sorry 😦
So – here’s the recipe:
Zucchini, Red Pepper, and Corn Succotash
1-2 zucchini (I actually used yellow squash because we had already eaten our zucchini)
2 ears of fresh corn (you could also use frozen kernels)
1 red pepper
Butter for cooking
1. Slice the zucchini/squash into ½-inch coins, then slice each coin into fourths
2. Remove corn kernels from the cob
3. Slice red pepper into bite sized pieces
4. Melt a bit of butter in a skillet and add the zucchini and red pepper. Season with salt and pepper and sauté for about 5 minutes.
5. Add a little more butter and throw in the corn kernels. Season with salt and pepper and sauté for 3 more minutes.
6. Throw in a bowl and enjoy!