(The perfect dish for all the vegetables being harvested in The Vineyard District)


  • 4 strips of bacon julienne and render out the fat to cook the vegetables reserve the bacon bits for the end
  • 1 cup  minced yellow onion
  • 2 cloves  minced garlic 1 tsp
  • 2 red bell peppers small diced
  • 10 ounces  baby lima beans  or whatever bean you are currently harvesting or have available
  • 3 cups  fresh corn kernels - 4 ears  oil and grill, then remove from cob
  • 1 cups  fresh sliced okra rounds cut into ½ inch slices
  • ½  cups  Messina Hof Serenity  or Messina Hof dry white wine
  • Salt and pepper to taste
  • 1 tbsp  fresh julienne basil


  • Render the julienne bacon (reserving the grease to sauté your vegetables)
  • Remove the bacon bits to a separate plate
  • Add the bacon fat back to your sauté pan, turn on medium heat
  • Sweat the onion, garlic, and red bell for 5-6 minutes until onion is translucent
  • Next add the beans, corn, and okra. Cook for another 4-5 minutes
  • Finish with Messina Hof Serenity, salt + pepper, and the bacon bits
  • Sprinkle on the julienne basil right at the end


Note: This dish can be served hot or cold. If serving cold, toss in your favorite citrus or Italian vinaigrette. I prefer most of my vegetables raw, so I add the raw diced bell pepper and the raw okra last after the rest has been cooked in the bacon renderings. – Merrill Bonarrigo

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