On Saturday's CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I'll be presenting the following two seasonal dishes.
Traditionally Succotash is made with Lima Beans but green beans are in season now and here is another way to prepare them. I give the option of parboiling the beans and cooling them in an ice bath but the colour remains without that step and I prefer crispy beans to soggy beans. I also added more chilies and a 1/4 tsp hot smoked paprika.
The beans are in the market now. Okra may not be so look for it in the freezer. You may find all that you need for these dishes in the Farmer's markets. I'll be at the Downtown Winnipeg Manitoba Hydro Building Farmer's Market on Thursday.
Suffering Succotash no more!
1/4 lb bacon, small chop
2 small shallots, finely chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs reserved for making stock
1 large fresh jalapeño chile, seeded and finely chopped
1 lb green beans, trimmed and parboiled for 2 minutes, then in ice bath
1/2 lb okra, cut into 1/3-inch-thick slices (fresh or frozen)
3/4 lb grape tomatoes (1 pint), halved by filling on a yoghurt lid, place another lid on top and with a very sharp knife, slice through the tomatoes while holding down the top lid.
2 tablespoons cider vinegar, or to taste
a few sprigs fresh thyme
a few leaves fresh sage, chiffonade
1/4 cup chopped fresh basil
In a large skillet, cook bacon and shallots together over medium heat. Add garlic and stir for a minute. Stir in corn, chilies, green beans, okra and tomatoes and cook until the vegetables are tender, about 5-7 minutes. Stir in vinegar, herbs and season.
Serve with fresh herbs sprinkled on top as well.
Caprese Salad Skewers
Very easy to prepare. Mini bocconcini, fresh grape tomatoes, fresh basil leaves, skewered and seasoned and drizzled with Balsamic reduction.