Tuesday, August 4, 2015

Yellow Squash with Corn, Edamame, & Dill

"Yellow Squash with Corn, Edamame, & Dill" (page 384) puts a modern twist on succotash, a dish popular during the Great Depression in the United States. Because of the availability of ingredients (and being relatively inexpensive) during this era, any combination of lima beans, corn, and shell beans fit the description of succotash. In this variation, edamame stands in for the lima beans (good news for all those lima bean haters out there), and is jazzed up with fresh dillweed, lemon juice, and cayenne. The recipe calls for the addition of olive oil, but I just left this completely out and didn't notice the difference. If you wanted to add some liquid to the mix (not really necessary), you could drizzle it with veggie broth.

Keeping it "McDougall Friendly" checklist:

  • Omit the olive oil. If desired, stir a small amount of veggie broth into the mixture for added moisture.

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