Local Catch Recipe
White Acre Pea Succotash, Fennel, Summer Squash, Sweet Corn, Chile Toasted Hazelnut
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Ingredients
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Local Catch Ingredients
Method
Preparation Directions
- 1
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until golden brown. Once cooled, chop them coarsely.
- 2
Prepare Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped fennel and sauté for 5 minutes until softened. Add the summer squash and sauté for another 3-4 minutes.
- 3
Add Peas and Corn
Stir in the white acre peas and sweet corn kernels. Cook for an additional 5 minutes until all vegetables are tender.
- 4
Season the Succotash
Add the chile flakes, salt, and black pepper to the vegetable mixture. Stir well and let it cook for another 2 minutes.
- 5