veggies on table


Succotash Toasts

What You'll Need:

  • 1 baguette or other preferred bread
  • Olive oil
  • Kosher salt

Directions:

Preheat oven to 350 degrees. Slice baguette on a bias and into about 12 half-inch thick slices. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and bake 10 minutes, then flip to other side and bake an additional 7-10 minutes until toasted.


Lima Bean Spread

What You'll Need:

  • 2 cups frozen baby lima beans, thawed
  • Water to cover
  • 1 teaspoon salt
  • 2 tablespoons butter
  • Optional – fresh herbs such as parsley, rosemary, or sage

 Directions:

Place limas in a saucepan and cover with water. Add salt and bring to a boil over high heat. Reduce to a simmer and cook until tender and creamy, about 8 minutes. Drain water and pour beans into a food processor or use a potato masher to puree. Once pureed, add butter and stir until melted and incorporated. Stir fresh herbs in at the end.


Southern Succotash

What You'll Need:

  • 2 tablespoons olive oil plus 2 tablespoons butter
  • 3 cups fresh corn, off the cob (about 12 ears, depending on size)
  • ½ cup diced red, green or white onion
  • 1 cup diced bell pepper (any variety)
  • 1 cup tomatoes, chopped
  • 1 cup zucchini or yellow squash, sliced thin or in half moons
  • 1 cup okra, sliced
  • Salt and pepper to taste

Directions:

Heat oil and butter in cast iron skillet over medium high heat, then sauté peppers and onion, stirring until crisp-tender, about 5 minutes. Add squash, and okra and let saute for an additional 4 minutes, then add corn. Sauté until corn darkens slightly and turns crisp about 7 minutes. Add tomatoes then stir until tomatoes wilt and give off juice, about 5 minutes. Taste and season.

To assemble:

Fill a piping bag with lima bean puree or grab a spreader and coat top of toasts with a thick layer of puree. Spoon succotash on top. Garnish with more fresh herbs. Serve at room temperature.