Summer Succotash

You can use frozen baby lima beans, but try to find fresh summer shell beans, if possible. It’s important to dice the other vege­tables so they’re all about the same size and shape.

• 1/4 pound shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans
• Kosher salt
• 2 cloves garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans
• 1/2 small carrot, peeled; omit if using frozen beans
• 1/2 bay leaf; omit if using frozen beans
• 2 Tbs. plus 1/2 teaspoon olive oil
• 1 small red onion, cut into 1/4-inch dice
• 1/8 tsp. dried red chile flakes
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 lb. green beans, cut into 1/4-inch pieces 
• 1 medium zucchini, cut into 1/4-inch dice
• Kernels from 2 large ears corn (about 1-1/2 cups)
• 1 small ripe tomato, seeded and cut into 1/4-inch dice
• 1 Tbs. unsalted butter
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 Tbs. chopped fresh basil

If using fresh beans, put them in a large pot, cover with water, and add a large pinch of salt, the 2 whole garlic cloves, ­carrot, and bay leaf. Bring to a boil, reduce to a ­simmer, and cook until the beans are tender, 20 to 30 minutes. Let the beans cool slowly in their broth.

Heat 2 Tbs. of oil in a deep 10-inch sauté pan or a large shallow pot over medium-high heat. Add the onion, chile flakes, and a generous pinch of salt and cook until the onion is soft and has started to brown, 3 to 4 minutes. Add the bell pepper and cook until softened, about 2 minutes. Add the green beans; cook for 2 minutes.

Push some of the ingredients aside to make room to sauté the garlic. Heat 1/2 tsp. olive oil in this spot, add the finely chopped garlic, cook until you smell it, and then stir it into the vegetables. Add the zucchini and a pinch of salt to draw out some moisture and cook for 2 minutes. Add the corn; cook for 2 minutes.

Drain the beans and add them to the pan; if using frozen beans, add them now. Add the tomato and cook until all the vege­tables are perfectly tender, about 2 minutes. Stir in the ­butter, parsley, and basil and season with more salt, if necessary.

Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce

Serve this sauté over steaming split biscuits, spooned over mashed potatoes, or tossed with egg noodles.

• 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 1/4 cup water or homemade or low-salt canned chicken broth
• 1/2 cup heavy cream
• 3 Tbs. dry sherry
• 2 Tbs. plus 1 tsp. olive oil
• 1/2 lb. mixed fresh mushrooms, sliced
• 1 medium shallot, minced (about 2 Tbs.)
• 1/2 cup frozen baby lima beans, thawed
• 1 tsp. chopped fresh thyme

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry.

Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.

Heat another 1 Tbs. oil to the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Add the chicken to the bowl of mushrooms.

Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the shallot. Cook until softened, about 1 minute. Add the cream mixture and use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Add the lima beans and thyme and let the sauce simmer actively until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low and stir in the chicken and mushrooms and any juices. Season with salt and pepper to taste and serve immediately.

Quick Chicken Sauté with Mushrooms, Baby Limas & Sherry-Cream Sauce

Serve this sauté over steaming split biscuits, spooned over mashed potatoes, or tossed with egg noodles.

• 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 1/4 cup water or homemade or low-salt canned chicken broth
• 1/2 cup heavy cream
• 3 Tbs. dry sherry
• 2 Tbs. plus 1 tsp. olive oil
• 1/2 lb. mixed fresh mushrooms, sliced
• 1 medium shallot, minced (about 2 Tbs.)
• 1/2 cup frozen baby lima beans, thawed
• 1 tsp. chopped fresh thyme

Season the chicken with salt and pepper. In a small bowl, combine the water or broth, cream, and sherry.

Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.

Heat another 1 Tbs. oil to the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Add the chicken to the bowl of mushrooms.

Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the shallot. Cook until softened, about 1 minute. Add the cream mixture and use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Add the lima beans and thyme and let the sauce simmer actively until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low and stir in the chicken and mushrooms and any juices. Season with salt and pepper to taste and serve immediately.