There is nothing like this time of year to enjoy Fresh Produce. Whether its from your own garden, markets and farm stands or from the Grocery store.<\/p>\n
The time is now!!<\/p>\n
A friend was telling me about some Succotash she had and it inspired me to make it! Plus I have been craving Macaroni Salad, so I made that too!!<\/p>\n
Here is the Recipe for the Succotash:<\/p>\n
Succotash with Bacon and Tomatoes
\nPrep Time: 15 minutes | Cook Time: 25 minutes | Servings: 8 servings<\/p>\n
Ingredients:<\/p>\n
1\/2 lb bacon, chopped
\n1 medium onion
\n1 medium zucchini
\n2 medium yellow squash (I didn’t have any squash)
\n1 clove garlic, minced
\n1 bell pepper
\n20 oz lima beans
\n3 cups corn kernels
\n1 pint cherry tomatos, halved\u00a0 (I used a field tomato chopped)
\n1\/4 cup fresh basil, diced ( I also added oregano and thyme from my garden)<\/p>\n
Directions:<\/p>\n
Chop all your vegetables (except garlic and cherry tomatoes) to roughly the same size. I like 1\/2 inch to 1 inch dice.
\nIn a large skillet over medium heat, cook the bacon until crisp, then remove to a paper towel lined plate. Reserve about 2 tbs bacon fat in the pan.
\nCook the onion, zucchini, and squash until soft, about 7 minutes.
\nStir in garlic and bell pepper and let cook until fragrant, about 3 minutes.
\nStir in tomatoes, corn, and beans. Cook for 1-2 minutes until warmed through and the tomatoes have wilted slightly.
\nStir in basil and thyme and remove from heat. Add salt and pepper to taste.<\/p>\n
(this recipe is from the website Wide Open Eats)<\/p>\n