Succotash hardly needs an introduction, it’s that old-time favorite dish full of late summer vegetables, starring sweet corn and Lima beans. An improvisation of ingredients, succotash is a welcoming host to all sorts of variations; some like tomatoes and okra in their succotash, while others like theirs lightly dressed in cream.
We’ve finally turned the corner into Spring! With that, I share this colorful red and golden beet tart that has hiding in its depths bits of roasted fennel and a layer of creamy ricotta cheese. For this tart, I took advantage of using early spring vegetables I found at the market,
An autumn mac and cheese recipe with butternut squash, Swiss chard and orzo pasta with a creamy Cotswold cheese sauce.