Summer Succotash

I must admit it really is too hot to cook; nonetheless, we still need our nourishment. This simple recipe is fast, light and easy but still abundant in sustenance and fresh flavor.


1 tablespoon olive oil

3 ears of corn shaved off the cob

3 medium carrots cut in half moons

2 shallots cut in rings

2 cups shelled edemame


½ cup olive oil

1 medium orange squeezed, approximately ¼ cup of juice

1 tablespoon Dijon mustard

Salt and pepper to taste

In a medium pan, heat one tablespoon of olive oil and sauté shallots until fragrant and translucent. Add carrots and cook for about 5 minutes, add corn and edemame and sauté for 3 more minutes.  In a separate bowl, whisk marinade ingredients until well combined.  Pour over the succotash and mix in well.  Serve and enjoy!

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