Summer Succotash

I’ve mentioned it before that one thing I enjoy doing on weekend mornings is watching the Food Network. That’s the only time the chef shows are on when I am home, as opposed to the reality-type shows that have overtaken the Food Network. Not that I don’t watch those shows too.

One recent weekend I was watching Farmhouse Rules and Miss Nancy made this Succotash that looked unbelievably good. As soon as I saw her making this dish, I knew I was going to use the Red Gold Tomatoes that were sent to me recently and make this dish. Perfect addition! I’m not a fan of Lima Beans so I incorporated my own favorites into the dish and made my own version of Succotash. Can it still be called Succotash without Lima Beans and the addition of sausage?

Whatever you call it, make this. The flavors together were unbelievably tasty and I scooped this up so fast. This dish makes enough for two or leftovers for one. Ahem, not that that’s what happened to me.

And while you are at it, head over to the Red Gold Facebook Page to enter their “Red Gold Summer Grilling Giveaway”. They’re giving away a Large Big Green Egg each week and 800 insulated tote bags. You need this for summer. You can also find the Red Gold Grilling Recipes here.

Summer Succotash

Ingredients:

1 tbsp Olive Oil
1 tbsp Butter
2 Tbsp Onions, diced
1/4 Bell Peppers, diced
1 tsp Minced Garlic
1/2 link Smoked turkey sausage, diced
1 small Yellow Squash, diced
1 small Zucchini, diced
1/2 c Petite Diced Tomatoes (I used Red Gold)
1 Corn on the cob, kernels removed
1 bunch Basil
Salt and pepper, to taste

Instructions:

Heat a 12-Inch Cast Iron Skillet. Add olive oil and butter to pan then toss in the onions. Let cook for about 3 minutes minutes then add in the bell peppers and garlic. Cook for an additional 2 minutes. Add sausage and let cook for a 4 minutes. Add in squash and zucchini and let cook for about 5 minutes. Add tomatoes and corn. Season with salt and pepper. Mix everything together. Throw in a stem of basil (you will remove it so you can leave it intact.)

Cover and cook until squash and zucchini are soft.

Enjoy!

Disclosures:

* Affiliate link for cast iron skillet because no kitchen should be without one. And thank you for supporting this blog.

* I was sent product from Red Gold Tomatoes to try as part of their “Red Gold Summer Grilling Giveaway”.