Wednesday, November 24, 2010
SUCCOTASH is a traditional Thanksgiving vegetable dish, and this is my take on the classic. I borrowed some ideas from ZAYTINYA's. A great restaurant in DC.
12 oz bag frozen organic CORN
12 oz bag frozen organic LIMA BEANS
1/4 stick organic grass-fed BUTTER
1/4 cup chopped MINT
SALT, PEPPER to taste
Cook the Corn and Lima Beans in water and drain well
In another pan, melt the butter. Stir in the vegetables, drench with
juice from the lemons, add Mint and stir gently. Serve.