Patty Pan Veggie Succotash

by Lupe Garcia
(Chicago, IL)

2 cups Patty Pan (bite

2 tablespoon unsalted butter
2 cups fresh corn kernels (from 3 to 4 ears)
1/2 lb green beans
1 small white onion
2 roma tomato
1/4 cup veggie stock
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Decob corn and cut up all veggies to bite size like pieces

2. Stir fry onion in and tomato in 1 tablespoon butter for 2 minutes

3. Add remaining butter and veggies and stir for additional 4 minutes

4. Add veggie stock and season. Cover and reduce heat for 4 minutes.

I whipped up this recipe from the bounty's my garden provided. Since I like to feature the Patty Pan and it cooks quicker than the other veggies, I keep those slices bigger. Feel free to add your own mix. Throw in a dash of whatever fresh herb you have on hand.

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