Summer Succotash

Recipe from


Ingredients

2 tablespoons butter
2 ears fresh corn, kernels cut from cob
1/2 cup diced yellow squash
1/2 cup diced zucchini
3/4 cup diced red onion
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup fava beans, blanched and peeled
2 tablespoons dry white wine
1/4 cup thinly sliced fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat butter in a large sauté pan over medium heat; add corn and next 5 ingredients. Sauté 5 minutes or until vegetables are crisp-tender.

Add fava beans and white wine; cook 1 minute. Stir in basil, salt, and pepper. Serve immediately.

Note:

September 2007