Thursday, March 18, 2010

Spring Break Food: Italian Stuck in Texas Succotash

Okay here is another summer time recipe that people might really like. I am actually eating it right now and its amazing! One of those foods that both fills you up and cools at the same time.

1 tablespoon vegan butter
1 tablespoon olive oil
1 cup of diced red onion
2 cloves of garlic minced
10-ounces of frozen baby Lima Beans
1 cup of fresh or frozen corn
1 cup of cherry tomatoes (halved)
2 tablespoons of chopped cilantro
1 tablespoon fresh basil, chopped
pinch of fresh rosemary
1 tablespoon red balsamic vinegar

Heat the butter and the olive oil in a large pan over medium high heat. When all is melted add in the onion and sautee for 5 minutes or until it begins to turn brown. Add in the garlic next and sautee for an additional 1 minute.

Stir in the lima beans and sautee for 5 minutes. Add in the corn and tomato and cook until they are heated through. Be careful not to have it too long. You don't want to lose all of the juice in the tomato's. Take the pan off of the heat and add the herbs and vinegar. (The fresh rosemary was given to me by Rachel and I just have to say that it is the best part of this entire recipe! Thank you so much Rachel!)

This can be served either hot or cold with salt and pepper to taste. If you do serve it chilled I personally prefer squeezing a bit og lemon juice over the top.