Time to rustle up some Summer Succotash! A few weeks ago, I visited my brother Phil and he loves to cook "one pot wonders!" I thought of him when I began to crave succotash. Take a skillet, chop a vidalia onion, saute in olive oil til translucent. Add some corn off the cob, cherry tomatoes, lima beans shelled, chopped garlic and herbs. While that is sizzling, chop freshly washed okra and dredge through corn meal and roast in the oven for 25-30 minutes and then add to the skillet. Drizzle apple cider vinegar or sherry, sprinkle fresh sea salt and ground pepper and serve with crusty bread.
