Savory Summer Succotash with Theresa Mikuls

Our favorite epicurial yogi, Theresa Mikuls, has been using her time away from the studio scouring the farmer's markets for what's in season. Good yogis everywhere know that eating food that's been produced locally (as local as possible) is good for the environment, as there are less shipping miles (and energy) involved. Eating food produced by local farmers helps the local economy. It's fresher, full of vibrant prana. Enjoy Theresa's recipe and thoughts below:

Summer Vegetable Succotash

1 pound small (1 inch wide) yellow-fleshed potatoes such as Yukon Gold

4  tablespoons extra virgin olive oil, butter, or ghee

2 cups fresh corn (from 3 ears)  

½  pound thickly sliced zucchini

½  pound fresh frozen edamame soy beans, or a 5 oz. can of  rinsed Garbanzo beans

¼ cup finely chopped red onion

½ cup raw sun flower or pumpkin seeds optional

¼ cup fresh chives or parsley or cilantro

Salt and Pepper to taste

1. Defrost and unshell the edamame soybeans.  If using Garbanzo beans instead, set aside for later. Bring potatoes to a boil in cold, salted water to cover a 1 inch depth in a 4-quart saucepan.  Add soybeans.  Then reduce heat and simmer, uncovered, until potatoes are just tender, about 20 minutes. Drain and cool.

2. Cut potatoes into bite-sized pieces. Heat 2 tablespoons of butter, oil, or ghee in a 10 inch heavy bottomed skillet over high heat. Add potatoes/soybeans, and sprinkle salt and pepper and cook, turning on all sides to lightly brown. Transfer to a serving platter.

3. Add remaining oil or butter to skillet.  Add corn, zucchini, sunflower seeds and red onion.  (If using garbanzo beans, add now.)  Cook till tender - less than 5 minutes.

4. Season with salt and pepper.  Combine with potatoes and soybeans.  Sprinkle parsley or cilantro.

5. Serve!

Feel free to substitute soybeans with summer squash.  I chopped fresh kale and added it to the skillet with the cooked potatoes.  I also added fresh, cooked beets to garnish the platter.  Vegetarians could add sautéed or fresh tofu.  Visit the farmer’s market and get creative.  Think fresh!  This is a welcome addition to any summer party.