Summer Harvest Succotash


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  • 4 ears corn, husked

  • 1 tablespoon olive oil

  • ¼ cup diced red onion

  • 1 cup diced mixed bell peppers

  • 2 cups small pattypan squash, quartered

  • 8 baby zucchini, chopped into ½-inch pieces

  • 1 cup cooked or canned navy beans

  • 1 clove garlic, minced

  • 2 cups cherry tomatoes, sliced in half, mix of colors if possible

  • 2 scallions, sliced into thin rounds

  • 1 teaspoon smoked paprika

  • Juice of 1 lime

  • 1 cup fresh basil leaves, thinly sliced

  • 2 tablespoons chopped fresh chives

  • Sea salt and freshly ground black pepper


Slice the corn kernels off the cobs into a large bowl and set aside.  Heat the olive oil in a large skillet over medium heat.  Add the onion and red pepper and cook until soft.  Add the squash and zucchini and season with a little salt and pepper.  Cook for about 5 minutes and then stir in the navy beans and sauté a minute longer.  Add the corn and garlic and sauté for another minute.  Stir in tomatoes, scallions and paprika.  Cook a few minutes longer to combine flavors.  Remove pan from heat and stir in the lime juice, basil and chives; season once more with salt and pepper.  Serve warm or room temperature with Casa Silva Sauvignon Gris.

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