Succotash

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

Ingredients

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

Instructions

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

Notes

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