#okrabake

Savory Succotash Bake

It’s a hearty mix of favorite vegetables, sauteed with the flavor brightened with a splash of apple cider vinegar.  Throw open the cupboard to see what you have on hand - succotash can be a bit of a free for all but that’s what makes it so good when you dig in.  Feel free to substitute edamame for the traditional lima beans if that’s what you have.  Serve this as it comes or on a bed of hot, steaming brown rice.  Give this a whirl and see what you think...

oil

1 lg. bell pepper, seeded, diced

1 lg. onion, diced

1 turnip, peeled, grated

2 t. garlic, diced fine

2 c. edamame, frozen, defrosted

1 - 14.5 oz. can okra, drained

2 T. basil, dried

2 c. corn, frozen, defrosted

dash salt/ground black pepper

2 T. cider vinegar

In a large fry pan, saute bell pepper, onion and turnip until just tender.  Add edamame, okra, basil, corn, salt, pepper, and cider vinegar.  Toss together, heat through and enjoy.

When I’m not thinking about how to speed through my food prep time, I’m sewing cotton pocket canvas aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m 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 daughter’s 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.