Recipe: Summer Succatash

Ok, I'm calling this "succotash" because I made this recipe up off the top of my head and can't think of anything else to call it that describes it accurately.

It's great as a side dish (which is what I use it for), but I feel like it could also be combined with rice and/or meat (if desired) to make it a full meal. Also, it's a great way to use up the random veggies you have left around at the end of the week.

All the ingredients (except the olive oil, salt and pepper) are from my most recent Star Hollow CSA box.

(Side note: I don't measure anything when I cook, so bear with me....)

Ingredients:

(if you want more of less of something--or more of everything--tinker with the amounts)

-1 Zucchini

-2 Ears of corn

-About a 1/2 pound of Mushrooms

-3-4 cloves of garlic

-6-7 leaves of lemon basil

-salt

-pepper

-olive oil

Instructions:

1) Dice zucchini and mushrooms and add to large bowl. Use a sharp knife to strip corn kernels off of the cobs, add to bowl with zucchini and mushrooms. Dice cloves of garlic, set aside.

2) In a large skillet heat olive oil (like I said, I don't measure anything, maybe 2-3 tablespoons? Not sure, use your best judgment). Add garlic and let cook for a few minutes until light brown. Add in mixture of zucchini, mushrooms and corn kernels. Add in leaves of lemon basil. Add salt and pepper (desired amount). Toss everything with olive oil and garlic and let cook for 7-10 minutes until everything is just tender.

3) If you can, try and fish the leaves of lemon basil out before serving (OK if you can't).

4) Enjoy!

This is much more a suggestion for veggie usage than a "recipe." You can add and subtract other things (i.e. onions, squash, etc.) as you like.

Hope you all enjoy. The lemon basil really gives the whole thing a fantastic, bright taste. It also looks great, wish I had a picture to prove it!