Summer Succotash

When it's peak summer season at the farmer's market we have to have all of the produce - we can't help it! In order to 'have it all' and not let any of it go to waste, I make a big ol' batch of succotash. Glistening, tender crisp vegetables are just slightly cooked, and the whole thing comes together in one pot.

Sweet corn is sliced off of cobs, tender zucchini/summer squash are diced and sauteed with peppers and tiny tomatoes in a savory/smoky (optional bacon) base of melty onions and fragrant fennel.

A dash of chili flakes and splash of lemon provide a California kiss and a generous dash of Herbs de Provence and shower of fresh basil for my usual Frenchy finish - bien sûr!

A sensational side for anything coming off of the grill, great at room temp with picnic fried chicken or make it an easy-elegant supper by serving it on a platter of polenta with dollops of fresh ricotta. SO many options and summer's so fleeting. Make it now!