guest post -> coco {opera girl cooks}

by Holly on September 10, 2011

in guest posts

Hello Everythingtarian readers!

My name is Coco, and I write the healthy cooking blog Opera Girl Cooks — I’m a classically trained opera singer with a major soft spot for all things food-related. I create recipes using whole, minimally-processed ingredients, and since shacking up with a lovely guy I refer to as Gluten-Free Boy, I cook entirely gluten-free. I focus on using fresh, seasonal ingredients, and most of my recipes are vegan or vegetarian.

But enough about me! I had the pleasure of meeting Holly in person at last year’s FoodBuzz conference, and let me tell you, she is as much of a firecracker in real life as she is on the page. A tornado of Tigger-like bounce, requisite beer in hand and mischievous glint in eye, her energy was positively infectious. It’s a pleasure to write this guest-post on her blog. Thanks for including me, Holly!

I wanted to create a recipe that was as colorful and exciting as Ms. Everythingtarian herself, and let me tell you, I think I pretty much nailed it with this succotash. Packed with a rainbow of seasonal vegetables, it’s a perfect side-dish for a casual, late summer dinner. A surprising herbal hit of fresh mint and parsley sets it apart from your basic succotash. Take advantage of these wonderful veggies and herbs while they’re at their farmers’ market peak!

Fresh Summer Succotash (vegan and gluten-free)

serves 4

2 Tbsp. olive oil
1 small red onion, diced
2 medium-sized sweet peppers, diced
1 medium-sized poblano pepper, diced
1/2 tsp. kosher salt
1 medium zucchini, diced
2 large ears fresh corn, cut off the cob
1 sprig flatleaf parsley, chopped
1 sprig mint, chopped

1. Heat the olive oil in a large (12-inch) nonstick or cast-iron skillet over a medium flame.

2. Add the red onion, sweet and poblano peppers, and kosher salt to the skillet. Saute for about five minutes, until onions are softened but not browned.

3. Add the zucchini and corn to the skillet and saute for another three minutes or so, until the zucchini is just cooked through and still al dente.

4. Turn off the stove and sprinkle the parsley and mint in with the vegetables. Toss to combine evenly.

What’s the one summer dish YOU’RE enjoying before the season ends? As always, sharing is caring!


Holly September 10, 2011 at 1:39 pm

coco – thanks for an AWESOME guest post (and your sweet comments)! i picked up the ingredients to make this at the farmer’s market this morning and am going to give it a go. have a great weekend!!

Laura @ Sprint 2 the Table September 10, 2011 at 2:54 pm

As much as I love summer, I’m so ready for the return of winter squashes. That said… I’m getting my fill of melons, asparagus, and eggplant! :)

Allison's Delicious Life September 10, 2011 at 5:20 pm

Yum! This looks delicious and is inspiring me to get my butt up and go make something nutritious. Summer to me means lots of fruit, and I’m trying to get my fill before everything goes out of season.

Hillary September 11, 2011 at 6:47 am

Looks fantastic! Does it count if I say I’m enjoying ice cream before summer ends, even if I eat ice cream in the dead of winter? ; )

Susan September 11, 2011 at 5:00 pm

Oooohh!! Coco ON Holly’s blog. This is too much. I am braising some local red cabbage and apples right now as I type this. It’s destination is on top a juicy piece of bbq-ed pork :)

Alissa @ Not Just Apples September 11, 2011 at 9:07 pm

Yummy, succotash looks awesome (and is such a great word!) – thanks for sharing :)

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