SoyccotashI have been having these primal urges to eat more vegetables this past year. Maybe I am a latent vegetarian?.......(yeah, that's it, that's the ticket). Nah, I think it is just the fact that I have been seeing (and buying) better and better vegetables.
To paraphrase Julia Child-"You only eat the rabbit food while waiting for your steak to cook".
The mixed grilled salads I have been doing this summer all have one thing in common, they taste good! I love the idea of being a locavore, but as you can see I am putting together salads that have frozen ingredients (edamame) or out of season ingredients (asparagus...good grief, where are these babies in season....Peru?). Well I never claimed to be a purist and dammit when I see some big, fat, succulent asparagus that pleads to be oiled and grilled, who am I to deny that request (heh, I'm a giver)?
Dinner tonight was simple-Chicken, roasted potatoes, asparagus and soyccotash
Soyccotash
Ingredients:
1 cup Edamame
1 cup Corn
1 heirloom tomato
1/2 Red Onion-chopped
2 Scallions-chopped
Parsley-minced
3 Patty pan squash-chopped
1 pat of butter
Salt & Pepper
Cook the edamame for 3 minutes and shock in cold water, the corn can be cut from the cob or just pan sauteed if frozen. Grill the squash and toss in the raw onions and parsley. Add or subtract vegetables to your hearts desire.
To paraphrase Julia Child-"You only eat the rabbit food while waiting for your steak to cook".
The mixed grilled salads I have been doing this summer all have one thing in common, they taste good! I love the idea of being a locavore, but as you can see I am putting together salads that have frozen ingredients (edamame) or out of season ingredients (asparagus...good grief, where are these babies in season....Peru?). Well I never claimed to be a purist and dammit when I see some big, fat, succulent asparagus that pleads to be oiled and grilled, who am I to deny that request (heh, I'm a giver)?
Dinner tonight was simple-Chicken, roasted potatoes, asparagus and soyccotash
Soyccotash
Ingredients:
1 cup Edamame
1 cup Corn
1 heirloom tomato
1/2 Red Onion-chopped
2 Scallions-chopped
Parsley-minced
3 Patty pan squash-chopped
1 pat of butter
Salt & Pepper
Cook the edamame for 3 minutes and shock in cold water, the corn can be cut from the cob or just pan sauteed if frozen. Grill the squash and toss in the raw onions and parsley. Add or subtract vegetables to your hearts desire.
Bon Appetit!
I love edamame - this is a great use for them !
ReplyDeleteI always forget about edamame. I have like 3 open bags in the freezer- thats how often I foget about it. Great use for it, I'm trying this.
ReplyDeletePlus I like the name..it sounds like bugs bunny is saying succotash. Bugs bunny or James Cagney. Same difference.
That soyccustash would be great in a pie shell, too, yeah? Like with gravy and cubes of chicken, as a pot pie. Yummeh.
ReplyDelete