As we head into summer I await the peak season for two of my favorite vegetables: fresh corn on the cob and sweet red bell peppers. Luckily, my kids love them too. Whatever I buy never goes to waste.
Speaking of corn and peppers, growing up I ate a traditional version of succotash made with milk and the addition of lima beans. I liked it okay, but didn't exactly love it. I thought it would be fun to give succotash another try by incorporating a little Asian twist. A touch of sesame oil, edamame and soy sauce...now we're getting somewhere!
Asian Succotash is such an easy vegetarian side dish. It's full of bright flavors and big flavors while using only 5 ingredients. And when I say it only takes minutes to make for a week night meal, I mean it -- minutes. No sufferin' with this succotash!