08/19/2026
a new england summer really is about simple ingredients that you don’t need to mess too much with in order to be delicious- and this dish is my new favorite expression of that 🌞🎣
summer succotash:
olive oil
4-5 small bell peppers or 1 large, chopped
1 bunch of asparagus, chopped
2 medium yellow squash, chopped
1/2 large yellow onion, sliced
1 head of garlic, I like mine chopped into bigger pieces
1 can white corn
16oz jarred tomatoes with basil from my garden or 2 cups chopped tomatoes that are super juicy. I love an heirloom here or whatever looks good at the store. + 2 Tbsp fresh basil.
salt, pepper + dried oregano
-sautée garlic in olive oil for 1-2 minutes until fragrant and just starting to brown. add in the peppers, asparagus, onion. season with salt, pepper and a 1/2 Tbsp oregano. cover and let it cook down for 3-4 minutes.
-add in your corn and tomatoes. cover and cook another ~10 minutes until everything comes together. Taste as you go and season as you like. I also finished with a pat of butter because I like food that tastes good.
🐟 the fish:
•1lb Red’s Best haddock
•drizzle of nice olive oil
•blackened seasoning
•1-2 Tbsp butter
-season your fish lovingly. roast at 425°f for ~10-12 minutes until edges are golden brown and fish is cooked through.
I finished it with some fresh cilantro but fresh basil would have been delicious too. hope you enjoy it as much as I did
love u, mean it xo
