Len's Recipe of the Month - February 2018

This succotash ain't sufferin'.  As a matter of fact, it's living comfortably as a wonderful salad/side dish on my dining room table.   You looking for something tasty with lots of cooperating flavors and healthy as well?   Look no further than yet another culinary gem I have stolen from Valerie Bertinelli to call my own.

And the best thing is that this keeps nicely for days in the refrigerator.   Here's how you proceed:

Boil some salted water in a pot and add a 12-16 ounce of frozen lima beans.   Let this go for about 15-20 minutes.

In the meantime, slice or dice an onion.  Saute it in some EVO until the pieces are golden.  Then let it cool.

To your favorite salad mixer bottle (I use a Mason jar), combine the following:

2 tablespoons apple cider vinegar.

3 tablespoons chopped parsley.

1 teaspoon chopped sage.
1/8 teaspoon grated nutmeg.

1/2 teaspoon salt.

1/4 teaspoon black pepper.

3 tablespoons EVO.

Shake well and set aside.

The beans must be tender by now so add in a 12-16 ounce bag of frozen corn. Let these two simmer for five minutes or so.  Remove from the heat and rinse thoroughly with cold water.   Let this concoction cool as well.

In a large bowl, add some tomatoes.   Valerie chops some fresh plum tomatoes.  Me?   A can of diced tomatoes from Hunt's works well.  Drain the liquid and put the tomatoes in the bowl.   Add the onion pieces.   Add the beans and corn.  Pour in your dressing and let it cool in the fridge.

You're welcome.

Dinner last night:  Steak salad.