Always a hit during the warm weather months, I’ll serve this Summer Succotash along with grilled chicken or fish that has been simply seasoned with salt, pepper and olive oil.

Summer Succotash

Serves 6

1 tablespoon butter

1 red onion, diced

2 cups green or yellow beans, stem trimmed and cut into bite-sized pieces

2 cups zucchini, sunburst squash or yellow crookneck squash, cut into a 1/2-inch dice

4 white corn cobbs

1/2 cup homemade or low-sodium chicken stock

zest and juice from one orange

2 tablespoons chopped fresh basil

Salt and pepper

Heat over medium-high heat a large skillet and melt the butter. Add the onion and beans to the pan, season with salt and pepper, and cook until slightly softened and browned, about 1 minute. Add the squash and corn, and cook for another minute. Pour in the chicken stock, orange zest and juice, and bring to a boil, then reduce to a simmer, and cook for another 3 minutes, until liquid has reduced and vegetables are still crisp, but tender. Stir in the basil, season with salt and pepper and serve.