My recent post from Fourth of July showed a bevy of food from our cookout spread and I've been making meals from it all week. Above is the delicious grilled chicken, provolone, grilled pepper, arugula and pesto sandwich I made yesterday. All from leftovers, it was possibly the best sandwich I've ever made. Probably due to the use of homemade bread (thanks, Stephen!)
On the more actual-cooking side of things, I had some uncooked green beans from the farmers market to use. Wanting to eat more of the fresh corn, I created this Green Bean and Corn Succotash. The first day I ate it solo and today I reheated it and served over toasted crostini and basil pesto.
Green Bean and Corn Succotash
[Ingredients]
1 pint steamed green beans
2 ears of corn, removed from cob
spring onions sliced and soaked in vermouth
butter
balsamic vinegar (not pictured)
1 pint steamed green beans
2 ears of corn, removed from cob
spring onions sliced and soaked in vermouth
butter
balsamic vinegar (not pictured)
[To prepare:]
Saute the onions in butter. Add the green beans and corn, saute until hot.
Add splash of balsamic. Salt, pepper to taste.
Saute the onions in butter. Add the green beans and corn, saute until hot.
Add splash of balsamic. Salt, pepper to taste.
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