The classic succotash is made from corn and beans. In this summer garden version, fresh kernels are sauteed with green beans. You can also stir in diced bell peppers, cherry tomatoes, cubed zucchini, or carrot slices. Freshly harvested red onions are wonderfully sweet and give this saute a perfect aromatic base.
The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.
This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.
Pipérade (Gascon) or Piperrada (Basque), from piper (pepper in Gascon) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main or a side dish. Typical additions include egg, garlic or meats such as ham.
I first ate a version of this wonderful dish at Gilaneh restaurant in Tehran, on a late spring day at the end of May, weeks before Iran’s presidential election and the disputed voting results that brought turmoil to the city.
On that day, nothing could have been more peaceful than lunch by an open window two stories above a bustling street: lamb kebabs, chicken in a tangy pomegranate sauce and a dish of beans in a buttery sauce tinted pale yellow from turmeric and flecked with garlic and dill.
The weather is cooling off, but there’s still plenty of succulent fresh zucchini, yellow crookneck, and pattypan squash at farmers’ markets. This dish tops grilled squash with gremolata, the classic Italian condiment made by chopping flat-leaf parsley, garlic, and lemon rind together. Citrusy and spicy, the relish also adds a garden-fresh brightness when sprinkled on sliced tomatoes, oven-roasted potatoes, corn-on-the-cob, seafood, and chicken. Gremolata is the classic garnish for osso buco, the dish of braised veal shanks.
If you're making the beans to use for the soup or the sausages, be sure to save the cooking liquid.
1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
The sweetness of the apples blends perfectly with slightly bitter Brussels sprouts to create this satisfying side dish.
We like the deeper flavour of dark brown sugar in this recipe, but light brown sugar can be substituted.