Summer Succotash

“I’m obsessed with Smitten Kitchen” Dr. Robert Hamm said to me the other day.  Curious to see whose blog could peak the attention of said Shakespearean and foodie, I investigated immediately. Wow.  Smitten Kitchen.  Where does one even start? First, I cannot believe it has taken me this long to learn about it.  Second, when Clearly Delicious grows up one day, I want her to be just like Smitten Kitchen: witty, well-cooked, and extraordinarily popular online and in print.  Not only is Smitten Kitchen an absolutely stunning, well-written, humorous, and fantastic recipe blog, but it is also extraordinarily comprehensive.  Deb has her recipes organized according to season (Summer, Fall, etc.) and categories, and the recipes there are super avant-garde: try this Pesto Potato Salad with Green Beans, or Smashed Chickpea Salad.

In a few words, Smitten Kitchen is a revelation.

Taking a cue from the burning bush that is Smitten Kitchen, this “Summer Succotash”–if you’ve never had this dish like me–is a great place to start.  Easy, fresh, light, and good for you, it’s as flavorful as it is pretty.  Use fresh corn, beans, tomatoes, and herbs, and your friends will be saying, “Suffering Succotash!”

Summer Succotash

Use Edamame for a fresh, healthy, and flavorful take on a southern classic.

Ingredients:

* 1 (10 ounce package) frozen edamame, defrosted and cooked

* 3-4 ears of corn

* 1/4 cup basil, chopped

* 1 tablespoon parsley, chopped

* 1/4 cup arugula, chopped

* 1-2 cloves garlic, minced or pressed

* 1 onion, chopped

* 2 tablespoons olive oil

* 1 tablespoon sherry vinegar, or apple cider vinegar, more to taste

* 1 1/2 pints fresh tomatoes, halved

* Salt & pepper to taste

1.) Begin by prepping ingredients: defrost edamame and add to a boiling pot of water.  Cook for five minutes.   Remove from heat, and drain.

2.) Prep remaining ingredients: gather 3-4 ears of corn.

3.) Wash and remove kernels using a chef’s knife.

4.) Chop 1 onion and halve 1 1/2 pints tomatoes.

5.) Add onions to 2 tablespoons olive oil in a saucepan.  Cook until tender and slightly browned.

6.) Add corn, parsley, and tomatoes.  Press in garlic and tablespoon of vinegar.  Cook until corn is slightly golden and tomatoes have cooked and loosened in shape somewhat.

7.) Remove from skillet from heat.  Add to bowl of edamame.

8.) Sprinkle with fresh chopped arugula and basil leaves.  Season with salt and pepper and more vinegar for flavor; mix to combine.

9.) Allow to cool to remove temperature and serve.  Deb suggests to serve with Garlic Croutons (recipe available at the bottom of the original).

Makes a lot: probably 10-12 servings.  Enjoy!

–Helana Brigman

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