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Recipes

Field Pea and Corn Succotash
Main Ingredients: tomatoes, corn, field peas, basil
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn
2 cups fresh field peas (purple hulls or crowders)
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Stir in basil and serve.

Nashville Farmers Market


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