#MondayMeals: Sufferin' Succotash!
Sufferin' Succotash! This healthy recipe can be made with some delicious locally sourced ingredients. Read on for more information on the benefits of this tasty dish.
Olive oil contains healthy fats and antioxidants which may reduce the risk of chronic diseases, fight inflammation, and promote heart health. Olive oil may also lower the risk of stroke and type 2 diabetes.
Shallots contain vitamins, minerals, and antioxidants that may reduce the risk of cancer, obesity, and heart disease. The high amounts of vitamin C also promote healthy skin and hair.
Green beans provide nutrients that boost the immune system and decrease the risk of heart disease and gastrointestinal distress.
Corn is an excellent source of nutrients that promote gut and eye health, and may reduce blood sugar.
Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!
Find ingredients for Pan-Seared Summer Succotash and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Also be sure to stop by the Cortland and Homer Farmers Markets and Shared Roots Farm to see what nutritious and delicious foods are available this season. Check out the healthy and delicious recipe for Pan-Seared Summer Succotash below.
Pan-Seared Summer Succotash
Ingredients
3 tablespoons olive oil
1 cup sliced shallots
1 tablespoon sliced garlic
2 1/2 cups chopped green beans
1/2 cup fresh corn kernels
1/2 cup water
1/2 cup torn fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
Heat olive oil in a large skillet over medium-high. Add sliced shallots and sliced garlic to skillet; cook until softened, about 4 minutes. Add chopped green beans, fresh corn kernels, and water; cover and cook 4 to 5 minutes. Uncover and cook until beans are crisp-tender, about 2 minutes. Stir in torn fresh basil, kosher salt, and black pepper.
