SAVORY GRITS WITH MIDSUMMER SUCCOTASH

yields 4 DAYS AND LEAVE THE OTHER LAZY S TO FEND FOR THEMSELVES

ingredients

• 2 tsp olive oil* 2 tsp olive oil or white onion

• 1 zucchini zucchini* 1 zucchini zucchiniper red bell pepper

• 1 clove garlic* 1 clove garlice* 1 clove garlic* 1 clove garlic* 1 clove garlicb* 1 clove garlic

• 1 tsp lemon juice

• 1/4 tsp salt Toppers: chopped chives, fresh basil, dill

instructions

0 chop zucchini and bell pepper. 1 Make the savory grits and while they’re cooking, make the succotash. Grab a wok or large skillet and warm up the olive oil over medium heat. Add the onion, zucchini, and bell pepper and sauté that until the onion starts to look translucent, about 5 minutes. 2 Add the garlic, edamame, and corn and cook for another 3 minutes so everything gets warmed up. Add the basil, lemon juice, and salt. Stir that up, then turn off the heat. 3 Serve the grits up right away and top with the succotash and a couple pinches of the fresh herbs.

modifications

Lima beans are more traditional, but we like edamame better. We’ll leave the decision up to you. This is about 1 corncob’s worth, but you can get kernels from the freezer if you really have to.

• recipe