Healthy-ish

Vegetarian Southern Succotash

A quintessential southern dish, easily enjoyed by itself or as a side
June 22, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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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 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 

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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
Ingredients
  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
Instructions
  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!
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Photography, Rustic White for Waiting on Martha

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30 Minute Meals: My Vegan Everything Bowl

This Easy, Healthy One-Pot Meal Will Quickly Become a Go-To
May 31, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan everything bowl, recipe by Waiting on Martha Vegan bowl recipe with sweet potatoes, couscous, green onion & more, Waiting on Martha

After talking to a few of my friends, we agreed how much we all needed some new, fast go-to recipes to add to our weeknight arsenal.  But so often we found, myself included, that “quick meals” tend to be unhealthy, processed, one-dimensional and really just plain boring.  So I set out to create a few one-pot, thirty minute or less meals that are as healthy as they are tasty.  First up my vegan “everything bowl.”

I’m a big fan of “everything-but-the-kitchen-sink one pot meals” because they’re incredibly easy to make because there’s only one pot to wash, and they usually bring the flavor with a large mix of ingredients, textures and spices.  I was inspired to make this specific vegan bowl by a recent meal I had delivered from Green Chef, but put my own twist on it by making it vegan and adding some heat and a few more veggies.

The sweet potatoes and chickpeas lend a heartiness to the bowl, and the Israeli couscous, corn and peppers, and peas, fresh or frozen, act as nice, healthy filler ingredients as well. And since you know I can’t go without heat and a little crunch, I especially enjoy the fresh jalapenos, green onions and unsalted cashews in the mix.  And the best news: this vegan bowl is beyond hearty, filling you up completely, and not leaving you hungry for more in an hour. 

While this recipe as a whole will clock you right about 30 minutes, if you pre-chop the main ingredients ahead of time, this recipe can easily be made in 20 minutes or less. Extra time saver: the green and red peppers, onions, and jalapeno can be perfectly chopped with this chopper, before combining with the sweet potatoes, chickpeas, corn and couscous in a deep, large saute pan or dutch oven. 

While time definitely makes this dish shine, the real beauty about this recipe is that you can feel good about all of the ingredients, even the “sour cream.” AND all of these flavors don’t even need to be drowned in sauces or condiments.  It’s just so simple, and so so so good.  Tell me, does this recipe sound like an easy dinner night for you, too?  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Grilled Peach Salad with Sugar Snap Peas, Candied Pecans, Herbed Goat Cheese & Fig Balsamic

A Delightful, Seasonal Salad to Serve on Mother's Day & All Summer Long
May 5, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Grilled peach salad recipe by Waiting on Martha Grilled peach salad recipe by Waiting on Martha

When menu planning for a day like Mother’s Day, I often go back and forth about what to serve that’s just as tasty as it is beautiful.  And there’s one thing I know for sure: I’m serving this Grilled Georgia Peach Salad again this year (and all summer long).  While Mama K and I shot our Mother’s Day brunch inspiration with J.McLaughlin, we were the most excited about devouring this salad, along with all the cheese, once the shoot was wrapped! 

Fitting of any Georgia gal, I love pretty much peach-anything, and grilled peaches take that love to a whole new level, let me tell you. There’s something about the way the juicy fruit softens, sweetens and turns golden brown, exploding with the taste of summer in each bite. Grilling the peaches gives the fruit a new dimension to its sweetness, and paired with tangy fig balsamic, bitter arugula, herbed goat cheese, sweet snap peas and candied pecans…it’s just all a little unreal and has me excited about salads again.

And of course you know (or at least if you follow along) how I always talk about texture with my dishes, and this grilled peach salad hits the mark. The tender grilled peaches + fresh pop of snap peas + crunch of the candied pecans makes for one wonderful bite every time.  Tell me, have you fired up the grill this season yet?!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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