Itâs a hearty mix of favorite vegetables, sauteed with the flavor brightened with a splash of apple cider vinegar. Â Throw open the cupboard to see what you have on hand - succotash can be a bit of a free for all but thatâs what makes it so good when you dig in. Â Feel free to substitute edamame for the traditional lima beans if thatâs what you have. Â Serve this as it comes or on a bed of hot, steaming brown rice. Â Give this a whirl and see what you think...
1 lg. bell pepper, seeded, diced
2 c. edamame, frozen, defrosted
1 - 14.5 oz. can okra, drained
2 c. corn, frozen, defrosted
dash salt/ground black pepper
In a large fry pan, saute bell pepper, onion and turnip until just tender. Â Add edamame, okra, basil, corn, salt, pepper, and cider vinegar. Â Toss together, heat through and enjoy.
When Iâm not thinking about how to speed through my food prep time, Iâm sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or Iâm putting the finishing touches on hand knit hats worked by me from upcycled recycled yarn gleaned from local sources for my other shop - www.etsy.com/shop/topdraweryarns .
My daughterâs have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers in fun, frolicsome prints and colors.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into hand knit brightly striped afghans and scarves.
My younger daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets upcycled yarns into funky mushroom inspired shoulder bags.
Looking for a diversion from the every day? Â I turn to audio books every time. Â Check out my audio book review blog for some ideas - www.lendmeyourears2017.tumblr.com .