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Vegetarian Southern Succotash

A quintessential southern dish, easily enjoyed by itself or as a side
June 22, 2016

Vegetarian Southern Succotash recipe by Waiting on Martha

Find me a hearty southern dish that serves as an easy side for a potluck dinner, or stands just as easily alone for dinner on a weeknight, and I’ll love you forever.  My Vegetarian Southern Succotash is one of those I-can’t-believe-it’s-that-simple dishes I turn to time and time again. 

Like any traditional succotash recipe, my Vegetarian Southern Succotash calls for lima beans and sweet corn combined with a splash or two of heavy cream to create a fresh, seasonal and rich dish.  You can really use any kind of shell bean here, but I always prefer butter or lima beans for their buttery taste and texture.  And then the beauty of succotash is you can add a whole slew of other ingredients to the mix, like garlic, sweet vidalia onion, crisp celery, red peppers, jalapenos and herbs (and any of you who follow me on Snapchat know I have an herb garden ripe for picking these days!).  My favorite herb to use with my Vegetarian Southern Succotash is freshly cut thyme and flat leaf parsley; it adds a bright, warm flavor to the summertime veggies.  And while traditional succotash typically has bacon, I made mine vegetarian with “faux” bacon which I promise still delivers that hint of smokey, meaty taste that we all crave.  Seriously SO simple and SO good…and dare I say it’s a semi-healthy comfort food?!  Truly, MKR 




Vegetarian Southern Succotash
Serves 4
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Prep Time
15 min
Cook Time
19 min
Total Time
34 min
Prep Time
15 min
Cook Time
19 min
Total Time
34 min
  1. 4 cups of fresh lima or butter beans
  2. 1 vidalia or sweet onion chopped
  3. 3-4 celery ribs chopped
  4. 1 red bell pepper chopped
  5. 2 cups fresh or frozen corn
  6. 4 green onions chopped
  7. 1 jalepeno de-seeded and finley diced
  8. 4 garlic cloves minced
  9. 4 strips of faux bacon cooked and chopped
  10. 2 tbsp. unsalted butter
  11. 1 cup heavy cream
  12. A few sprigs of fresh thyme and flat leaf parsley chopped
  13. salt and pepper
  1. In a large dutch oven melt 1 tabelspoon of butter over medium high heat. Add in onion and garlic and cook 2-3 minutes or until onions become translucent. Stir in celery, bell pepper, and jalepeno cooking about 5 minutes.
  2. Add in beans, corn and 1/2 of the green onions and cook an additional 5 minutes.
  3. Add cream, remaining butter, 1/2 fresh herbs, salt and pepper to taste and cook on low for 5 minutes or until the cream has started to thicken. Right before removing from the heat add faux bacon and cook for an additional 1 minute.
  4. Remove from heat and top with remaining green onions and fresh herbs. Enjoy!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

Classic Strawberry Shortcake

A Simple, Old-Fashioned Sweet Treat to Enjoy All Summer Long
June 13, 2016

Classic homemade strawberry shortcake recipe Classic strawberry shortcake recipe

Growing up, if you’re like me, summer wasn’t complete without indulging in homemade strawberry shortcake a time or two (or ten).  And it’s no wonder this old-fashioned dessert continues to be loved and cherished over the years. Think buttery, tender shortcakes with generous spoonfuls of fresh strawberries and topped with cool whipped cream. The ingredients are so simple, the flavors so classic, making it really the perfect summertime treat. Our recent team outing to Callie’s Hot Little Biscuit had me thinking nonstop about making my own homemade strawberry shortcake with owner Carrie Morey’s biscuit secrets, and it being National Strawberry Shortcake Day tomorrow and all…well it just seemed like the perfect time to indulge. 

Now, I prefer my strawberry shortcake to have buttermilk biscuits (as opposed to shortcake), simply because that’s how I grew up eating them, and that’s all part of the memory.  And since Callie’s Hot Little Biscuit‘s buttermilk biscuits are the best in the biz, I put my recent learnings to test and made my first batch of homemade buttermilk biscuits.  Carrie’s secrets like ‘you must mix the ingredients by hand, “snapping” each hunk of butter’, and ‘you want to avoid over-rolling the dough before cutting with a biscuit cutter’, really did come into play.  And I’m proud to say my first batch of biscuits turned out very, very well. 

As you’ll see when making this at home, like any true strawberry shortcake recipe, this one is best made with ripe strawberries at the height of the season.  You’ll want to macerate the strawberries with sugar for an even sweeter, almost syrupy consistency (this can be done the day before and refrigerated overnight). I don’t like my strawberries super super sweet, but it’s all up to your preference.  Just remember when macerating any fruit, you can always add more sugar, but you can’t take it away, so start with less.  After an hour or so, you can add more if you want. 

And one last tip, if and when you’re making your homemade whipped cream, try whipping with an immersion blender to get an even smoother texture. (And of course, there’s no shame in a can of whipped cream from Whole Foods too, really).  I personally love my strawberry shortcake to be served with the biscuits warm, topping them with a generous helping of strawberries and whipped cream if not from straight out of the oven itself.  I think you’ll agree that the result is simply heavenly!  Truly, MKR




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Photography, Rustic White for Waiting on Martha

It’s All Easy’s Zuni Sheet Pan Chicken & Zucchini Cacio E Pepe

Two Must-Try Weeknight Recipes from Gwyneth Paltrow's New Cookbook
June 7, 2016

It's All Easy Zuni Sheet Pan Chicken and Zucchini Noodles recipeZucchini Cacio e Pepe recipe from It's All EasyIt's All Easy pan roasted chicken recipeIt's All Easy cookbook recipes

Two weeks ago, the team was eagerly taking notes and happily trying recipes from GP’s newest (and quite possibly most gorgeous) cookbook, It’s All Easy, in the Williams-Sonoma test kitchen. On the menu? The Zuni Sheet Pan Chicken and Zucchini Cacio e Pepe. 

The entire cookbook is written for the super-busy home cook (I’ll raise my hand to that!).  And it was easy to see the book’s dedication to fresh, rich, simple flavors in the sampling of recipes we experienced.  Both dishes were equally dinner party-worthy, equally easy, and extremely approachable using easy ingredients from the pantry and grocery store.  

The Zuni Sheet Pan Chicken was inspired by San Francisco’s Zuni Cafe (at the top of my list for the next visit!) and its world famous roasted chicken dish.  GP put her own spin on it to become a go-to weeknight meal with roasted garlic, lemons, anchovies, and giant pieces of french bread that caramelize with the juices of the pan and quite possibly make up my favorite crunchy, gooey bite. I was so impressed that this one-pan/one-sheet dish can be finished in under an hour (which is pretty rare in my kitchen when roasting such a large bird), and being made in only one dish it makes cleanup sooo much easier. The beauty of this recipe too is it’s truly a complete meal; a tender roast chicken atop crispy, toasted bread and a bed of fresh, seasonal greens.  I followed the recipe to a tee, adding just a bit more garlic and bread, because in my world you can never get enough garlic and bread.  Ever.

The second recipe we learned while in the WS test kitchen was GP’s Zucchini Cacio E Pepe. It’s almost not even fair to call this a recipe because it’s so, so easy.  If you haven’t used or thought of using a spiralizer, this recipe alone is reason to take the plunge.  Beautifully simple, yet classic made in under 15 minutes which means it can be made in a pinch, any night of the week. Think of it as your new favorite summer pasta dish; healthy with its zucchini noodles and light with a dusting of salt, pepper and Parmesan cheese.  One great tip we learned during the class; when spiralizing make sure to spin about four times and tear the noodles.  If you spiralize the entire zucchini in one go you’ll have one giant zoodle making it more difficult to eat.

Next up for me I plan to make GP’s black bean soup and taquitos, but I’d love to know if you’ve checked out the book and what successes you’ve had with the recipes?  Truly, MKR

P.S. Hop over to yesterday’s post to read about our team’s recent cookbook club experience at Williams-Sonoma and enter to win your own copy of It’s All Easy and GP’s favorite tool, the spiralizer. xo 



Click Here for the Recipes

Photography, Rustic White for Waiting on Martha 

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