Ingredients

2 tbsp extra virgin olive oil (Ancient Trees)

1 cup diced onion (Amador Farms)

1 tbsp minced garlic (J&E Farm)

2 ears of corn removed from cob (J&E Farm)

1 cup green beans cut in 1/2 inch pieces (J&E Farm)

2 cups cherry tomatoes cut in half (J&E Farm)

1 serrano pepper seeded and minced (1 tsp + to taste) (J&E Farm)

1/2 cup banana pepper seeded and diced (J&E Farm)

1 cup of cauliflower cut small 1/2 inch (Sidhu Farms)

1/2 cup celery diced

1 1/3 cup shelled edamame

1/4 cup salted lemon pumpkin seeds (Pike Street Nuts)

Salt and pepper to taste

Directions

1. Add olive oil in a large skillet over medium high heat. Add onion until soft and translucent. Add garlic, celery, and cauliflower. Cook for 3 to 5 minutes. Add tomatoes and cook for another 3 to 5 minutes. Add corn stirring until well combined. Add serrano pepper, banana pepper and green beans. Salt and pepper to taste. Cook until vegetables are cooked through, less than 10 minutes. Add edamame and cook until heated.

2. Before serving sprinkle lemon pumpkin seeds over the top of succotash. Serve with salmon, chicken, pork, mix with cooked pasta. This is a versatile dish that is quick and easy to make. Makes 8 cups.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”