Summer Succotash
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 1 medium onion, cut into 1/4-inch dice
- 1 green bell peppers, seeded, deveined, and cut into 1/4-inch dice
- 2 medium zucchini, seeded and cut into 1/4-inch dice
- 1/2 container of green okra
- 3 ears fresh corn kernels (4 ears)
- Coarse salt and freshly ground pepper
- 1 tablespoon coarsely chopped fresh sage
- 1 tablespoon picked fresh thyme leaves
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes.
- Add bell peppers, zucchini, okra, and corn. Season with salt and pepper.
- Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
- Stir in herbs, and serve.
Watermelon, Mango & Cucumber Salad
- 1 FL mango diced
- 1 cucumber diced
- 1/2 cup red onion diced
- 1/2 cup watermelon diced
- 1 lime juiced
- 1 tbsp white wine vinegar
- 1 tsp red pepper flakes
-
Peel and dice mangoes. Chop cucumber into small chunks. Chop Water melon in small chunks. Finely dice onion. Chop mango, cucumber and watermelon into similar size cubes for uniformity.
- Combine mangoes, cucumber, red onion, and watermelon in a large bowl.
- Squeeze the juice of one lime, and add to the the salad. Add white wine vinegar and red pepper flakes. Toss to combine.
- Refrigerate and allow to marinate for 1 hour before serving.
Easy Watermelon Juice
- 4 cups cubed seedless watermelon, chilled, plus more for small watermelon wedge garnishes
- 1 lime, optional
- Add the watermelon cubes to a blender and blend until a juice forms.
- Pour the juice through a fine mesh strainer into a clean container.
- Pour into glasses. If desired, add a squeeze of lime juice to taste (optional). Garnish with watermelon wedges.
