Vegetable Succotash

Chef Graham Dodds at Wayward Sons makes succotash with fresh summer veggies. He'll be one of the featured chefs at the Chefs for Farmers dinner on Sept. 25.

Vegetable Succotash

1/2 yellow onion, minced
2 garlic cloves, minced
4 ears corn, cut off cob
1 pint mixed heirloom cherry tomatoes
Grapeseed oil, as needed
1 poblano pepper, roasted, peeled, seeded and diced or sub roasted hatch chiles
2 tablespoons unsalted butter
2 tablespoons fine herb mix (chopped tarragon, chives, parsley and chervil)
1/2 cup creamer peas cooked in vegetable stock
Juice of 1/2 lemon

Preheat oven to 200 degrees. Split tomatoes in half and toss with grapeseed oil until coated and salt to taste.  Place on a baking tray lined with parchment and dry in oven for 2 hours. You can substitute fresh tomato for this if desired.  After tomatoes are done, put 2 tablespoons grapeseed oil in a large pan and heat over medium high heat.

Sauté onion until tender but not browned. Add garlic. Add corn and sauté until tender. Add roasted chiles, and butter. Finish with herbs, lemon juice and season with salt and pepper to taste. Mix in creamer peas.

Almond Gazpacho

1/2 cup blanched almonds
1/4 cup ice water
1/2 teaspoon salt
1 teaspoon sherry vinegar
1 garlic clove

In a blender combine all ingredients. Blend until smooth.

Spread room temperature almond gazpacho on bottom of bowl and place warm succotash on top. Enjoy!!