Roasted Beet & Goat Cheese Salad

So beets are kinda my jam... I juice them regularly and order them out all the time but I have always been a little intimidated to roast them myself... Clearly this is Gigi talking as Gimmi roasts them all the time because she is quite the more experienced chef than I!

Anywho, I felt like living life on the edge the other day and wrapped these bad boys up in foil and put them in the oven for an hour and guess what? I had roasted beets! It was actually super simple and I found myself feeling kinda silly for not doing it sooner.

I grabbed what I had in the kitchen and whipped up this healthy and super yummy salad. It was much more than I could eat so I brought the left overs to work and my co-workers were just as happy as I was with the results.

I hope you too live life on the edge and roast up some beets to make this or anything really. They are so so yummy!

Salad Ingredients:

3 medium to large beets
Bundle of fresh greens
1/2 cup walnuts
1/4 cup goat cheese crumbled

Dressing Ingredients:
1/4 cup EVOO
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon dijon mustard

Cut beets from beet greens and wash them. Wrap them in foil and place in the oven on 400 degrees for an hour to an hour and half. Open the foil and let cool. Remove skins with a paper towel. Dice and place on top of greens. Garish with cheese and nuts. Add dressing as desired. ENJOY!

Xoxo,
G

Spicy Avocado Salsa on Black Beans & Rice

 Spicy Avocado Salsa Ingredients:

• 1 bunch cherry tomatoes cut in half
• 2 medium jalapeños diced
• 1/2 large red onion diced
• Handful of cilantro diced 
• 1 1/2 hash avocado's cubed 
• 3 tablespoons EVOO
• Garlic salt to taste
• 1 limes juice

Mix all of these lovely ingredients together and you should have some delicious salsa that looks like this... 

Now for the Black Beans & Rice

Ingredients:
1 cup white rice
1 small yellow onion
1 can black beans (good for up to 3 servings)
1 tablespoon EVOO
Salt to taste

Follow the directions on the bag of rice. I used white which calls for 2 cups water to 1 cup rice. Let it cook over low/medium for 20 minutes. Remove from heat.

Meanwhile...

Dice 1 small yellow onion and sauté in a medium sized pot with the EVOO.  Once the onion is translucent add 1 can of black beans. Salt to taste. Bring to a boil and then immediately bring temperature down to low.

When rice is ready, serve on the bottom with beans on top, finishing with the Spicy Avocado Salsa.
This can be served by itself or as a side dish as seen below.

Xoxo,
G

Mixed Berry Pie

Talk about easy! This is a dessert anyone can make and it will turn out delicious! Even those of you who don't bake, this is almost impossible to mess up.

What you'll need:

-1 pkg store bought pie crust. (We like the Pillsbury one that comes in the red box.)
-1 glass pie dish
-1 pastry brush
-6oz blueberries
-6oz rasberry
-12oz blackberries
-4 tbsp melted butter
-1/2 raw sugar
-1 tsp vanilla
-1 egg white

Preheat oven to 400. Leave first pie crust out for 15 mins, then place it in the pie dish. Poke holes in the bottom with a fork and bake for 10 mins. While its baking take out the other pie crust. In a large bowl mix berries, sugar, vanilla and butter. Once the pie crust is finished baking, remove from oven and let cool for 5 minutes. Add berry mixture to pie crust and top with other crust. Now for the edges you can either pinch them together with your fingers for a more rustic look or use a fork and press the edges together. Use a very sharp knife to cut 4 slits in the middle of the pie. Mix egg white with a fork and then use a pastry brush to brush the egg white on top of the pie, then sprinkle the top with a pinch of sugar. Bake for 20-30 minutes or until crust is nice and golden brown. If the edges of the pie start to get too brown cut a whole in a piece of foil and place on top of the pie until it finishes baking. Let the pie cool and then go to town! It's even better if you add a scoop of vanilla ice cream!

Xoxo,
Gim

Sweet and Spicy Pork Ribs

Ribs are always a big crowd pleaser,  especially at BBQ's. This is a great recipe because it doesn't involve using a grill. While I love to cook, I am not really a grilling kind of girl so I find ways around using the grill. If you like to grill and are comfortable with it you can adjust this recipe a little bit. At the end instead of using the oven go ahead an throw these bad boys on the grill! This recipe is also great because you can cook these ribs in advance, even the day before, just don't put them under the broiler until you are ready to serve them.

Ingredients:
-1 slab of pork ribs  (baby back or spare)
-1/4 cup brown sugar
-2 tbsp salt
-2 tbsp onion powder
-2 tbsp garlic powder
-1 tbsp black pepper
-1 tbsp smoked paprika 
-1 tbsp red pepper
-1 ts white pepper
-1/2 cup beef broth
-1 tbsp apple cider vinegar
-1/4 cup honey
-1 tbsp sriracha

Preheat over to 250. Rinse off pork ribs and pat dry with paper towel. Mix all dry ingredients together in a bowl and use a fork to mix well. Coat ribs with dry rub making sure to get both sides. Add beef broth and vinegar to the bottom of a oven safe pan then place ribs in the pan. Wrap entire pan in foil making sure you have a tight seal. Place in oven and cook for 4 hours. When done take out of oven, unwrap and pour off excess juice. Turn oven to broil. Mix honey and sriracha together and pour over ribs. Then place the ribs back in the oven for just a few minutes until the top starts to bubble and turn brown. Make sure to keep your eye on them. When they're done pull them out of the oven and let them cool for about 5-10 minutes, devour!

Xoxo,
Gim

Shepherds Pie

Hey guys... what did y'all do over the weekend? We did this and it was amazing. Shepherds Pie is such a classic comfort food and it makes me happy. While it isn't the "healthiest" per say it is delicious and, when eaten in moderation, it is perfectly fine. 

Gimmi did a 'golden potato - sweet potato' mixture that was to die for on top. Yum Yum! 

Happy Monday friends... go get in the kitchen and treat yourself!

Xoxo,

G

Shepherds Pie

Preheat over to 400 degrees

Ingredients:

1 glass casserole dish

1 medium yellow onion

6 cloves of garlic

1 pack ground beef

10 baby carrots

1 cup green peas

2 medium Yukon gold potatoes

1 medium sweet potato

1 package of sliced baby bell mushrooms

1 cup shredded cheddar

11/4 cup beef broth

2 tbsp of cornstarch

1 tsp house seasoning

¼ tsp paprika

¼ tsp red pepper

3 tbsp butter

¼ cup milk

Beef Layer:

Chop onion and garlic, sauté in pan with olive oil over medium heat until translucent

Turn heat up to medium high and add ground beef and brown

Season with 1 tsp house seasoning, ¼ tsp paprika, ¼ tsp red pepper

Add mushrooms and reduce heat to medium

Stir until mushrooms and cook for five minutes

Add 2 tsp cornstarch and mix well

Add 1 cup beef broth and simmer for 4-5 minutes or until broth begins to thicken

Poor contence of pan into a glass casserole dish

Peas & Carrots Layer:

Cut baby carrots into slices

Add them to a small sautee pan with a cup of frozen peas, a ¼ cup of the beef broth and a 1/2 tsp garlic salt

Simmer until carrots are just tender

Remove from heat

Add to casserole dish as the second layer

Potato Layer:

Peel rinse and dice potatoes

Boil until fork tender

Remove from heat and strain

Add back to pot with 3 tbsp butter, ¼ cup milk, and a ½ tsp house seasoning and whip

Spread potatoes evenly over peas and carrots as third layer

Top with shredded cheddar

Bake for 15 -20 minutes or brown and bubby on top.

Enjoy!

Peach Old Fashion

Peach Old Fashion

10 ripe peaches, peeled cored and sliced

1.75 liters of Bourbon

Peach Bitters

Organic Sugar in the Raw

Branch Water

In a large sterile glass jar combine bourbon and peaches and seal with an air tight lid,

let infuse for four days.

After four days strain bourbon through a fine mesh and funnel bourbon back into original bottle

The Cocktail:

In a rocks glass add a tsp sugar

1 slice fresh peach

10 shakes peach bitters

Muddle ingredients

Add 2 oz bourbon

Stir until sugar starts to dissolve

Fill with ice – large cups work best

Top with 1 oz branch water and enjoy!

This cocktail is a fun twist on the classic and using peaches makes it a great summer time cocktail and a big crowd pleaser!

We hope you enjoy!

Xoxo,
Gim&G

House Seasoning

Alright friends... 

Here is our house seasoning. 

You will find this as an ingredient in almost all of our recipes. 

It is:

Two parts garlic powder & onion powder

to

One part salt & pepper

Blend well and go season to your hearts content. 

*Shhhh don't tell its a family secret!

xoxo,

Gim&G

Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G

Spicy Coconut Thai Noodles

Ingredients:

• 1/2 pkg. gluten free angel hair pasta cooked al dente
• sriracha
• 1 pkg. mushrooms sliced
• 2 shallots minced
• 4 cloves garlic diced
• 1 teaspoon minced fresh ginger
• 2 carrots peels and sliced
• 1 head broccoli tops cut into small pieces
• 2 chicken breast pounded thin and cubed
• 20 green beans sliced in half
• 1 avocado
• a handful of basil cut into ribbons
• 1/4 cup EVOO
• 2 tablespoons coconut flour
• 3/2 cup chicken stock
• 1 teaspoon house season
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sriracha
• corn starch

Take chicken that has been pounded thin and cubed and coat it in 1/2 teaspoon house season and dust with corn starch. In a large saute pan over a medium/high heat add 1/4 cup of EVOO, once it is hot add chicken and brown. Set chicken aside. In the same pan cook shallots, garlic and ginger until they start to become tender. Add mushrooms, green beans, broccoli and carrots to the same pan and cook them until they are just barely tender (you may need to add more EVOO at this time). Sprinkle with coconut flour and stir well. Add the rest of the house seasoning, cayenne pepper, sriracha and chicken stock. Reduce heat to low and stir well. Once sauce starts to thicken turn off the heat a toss with the cooked noodles and basil. Top with cubed avocado.

This dish has the perfect amount of bit to get your taste buds singing but it isn't too hot that you can't enjoy it. It has become a staple dinner item around our house. We love dishes that are easy, don't take up too much time, and taste delicious. Which... pretty much sums up this dish!

Let us know if you try it and make sure to take a photo and tag us on instagram @savvy_sisters, we love seeing your creations!

Xoxo,
Gim&G
 

Cookies and Cream Cheese Sandwiches

Want to talk about a party in your mouth that everyone is invited too.... Cause that about sums up these bad boys! 

After Gimmi spent a few days working on her Simple Chocolate Chip Cookie recipe, we had all these cookies laying around, along with left over cream cheese icing from my Carrot Cake adventure. So we decided what better thing to do then combine the two together and make yet another mouth watering dessert. 

Here you go... these babies are easy to throw together and are bound to be the talk of the town. 

CREAM CHEESE FROSTING INGREDIENTS:
2 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
8 cups powdered sugar

CHOCOLATE CHIP COOKIE INGREDIENTS:
2 cups all purpose flour
2 sticks softened butter
1 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tbsp good vanilla
2 cups mini semisweet chocolate chips (We prefer enjoy life vegan chocolate chips)

HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, mix together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

HOW TO MAKE THE COOKIES
Cream (mix) butter, vanilla and sugar together, and add eggs one at a time. Then slow add dry ingredients. Once mixture is smooth stir in chocolate chips.
Refrigerate for a minimum of 2 hours, over nigth works best - but I can never wait this long.
Preheat oven to 375
Taking heaping table spoons of dough and roll into balls
Place on an un-greased baking sheet and bake for 9 minutes
Cool and then ... make into delicious little sammies!!!

Xoxo,
G

Cabbage Kale Chips

Cabbage Kale Chips are super easy and super healthy!

What you need:
Kale
EVOO
Savvy Sisters House Seasoning
Cookie sheet

• Pre-heat over to 300 degrees. 
• Rinse your kale very well, dry it, and then tear into small pieces being sure to remove any stems. 
• Next lightly coat your kale in EVOO and massage it into all the nooks and crannies. Season with our house seasoning, you can use a lot or a little it just depends on how much seasoning you like. 
• Take each kale leaf and lay it flat on the baking sheet, be sure not to over crowd them or they will get soggy not crispy like you want. 
• Bake on the bottom rack for 10 minutes and then move to the top rack for another 15 minutes. Take out of oven and let cool. 

Then devour them, because they're delicious and there's no other way.


Kisses,
Gim

Crispy Cauliflower Popcorn

We love a good Friday night movie date and all the snacks that go along with it. However, this Crispy Cauliflower Popcorns has to be our go to movie night snack for sure. It's so easy to make, healthy to eat, and delicious on the taste buds. It's an all around winner in our book and I think you will feel the same way. 

Ingredients: 

• 1 head of cauliflower chopped into bite size pieces
• 1 tablespoon EVOO
• 1 teaspoon garlic salt
• Peper to taste

How to prepare:

• Preheat over to 425
• Combined all ingredients into a plastic bag and shake it up
• After all cauliflower is good and coated, place it on a baking sheet
• Bake for 10-15 min 
• I like to turn on the broiler for a few minutes to get the edges really crispy, just make sure you don't walk away and forget. 

I really hope you get to make these for your next movie night, you won't regret it. 

Xoxo,

G

Simple Chocolate Chip Cookies

Baking is a much different art form than simply cooking. It involves precise measurements and there is really no improvising. I love to do both but think that baking is much harder and there for I am constantly trying recipes over and over again. This is the current recipe for these chocolate chip cookies but it will definitely change and evolve over time in my quest for making the perfect chocolate chip cookie.

I like my cookies kind of chewy and a little under done. How do you like your cookies??

Chocolate Chip Cookies:
~2 cups all purpose flour
~2 sticks softened butter
~1 cup granulated sugar
~1/2 cup dark brown sugar
~2 eggs
~1 tsp salt
~1 tsp baking soda
~1 tbsp good vanilla
~2 cups mini semisweet chocolate chips
(I prefer enjoy life vegan chocolate chips)

Cream (mix) the butter, vanilla and sugar together, and add eggs one at a time. Then slowly add dry ingredients. Once mixture is smooth stir in chocolate chips. Refrigerate for a minimum of 2 hours, over night works best (but Gigi can never wait this long).
Preheat oven to 375
Take heaping tablespoons of dough and roll into balls
Place on an un-greased baking sheet and bake for 9 minutes
Cool and then devour!

Kisses,
Gim

Pineapple Ginger Juice

There is nothing more refreshing then a big glass of a freshly juiced pineapple and some ginger root. But what's even better are the amazing health benefits that come from this juice.

Let's start with the pineapple as it is loaded with vitamin C, B1, B3, B5 and B6. It is also an excellent source of manganese, folic acid, dietary fiber, potassium, copper, and carotene. It also improves digestion, helps with inflammation, as well as respiratory conditions and it can even sooth a sore throat.

 
Now lets talk about this incredible root called ginger, it is used for to help with asthma, coughs, colic, heart palpitations, swellings, dyspepsia, loss of appetite and rheumatism, nausea, vomiting, morning sickness, inflammation, headaches, sore throat, alleviating indigestion and associated problems such as flatulence, along with relieving swelling and pain... just to name a few things! 

As you can tell this juice, while simple, is very powerful. So let all raise a glass of some pineapple ginger juice and cheers to the health of our bodies. 

Recipe: 

1 Pineapple 

1 inch by 3 1/2 inch piece of Ginger 

xoxo,
gigi

Carrot Cake with Cream Cheese Icing

Alright guy's... this is a really exciting post for me because this is the first cake I have ever baked and it turned out so good!!!!!!

Baking is not really my thing. I hate following a recipe (oh the humor in writing a recipe blog) I really just don't like following rules. The struggle is real! So baking and I just never got along, until now!

The idea of baking a carrot cake came to me when we pulled up these amazing and beautiful carrots out of our garden. I knew there were only so many carrots we could eat over the next week and so I thought we could use some to make a yummy treat. After days of talking about, I finally got down and dirty in the kitchen and whipped this bad boy up and man if he was a be-a-u-ty. I do have to say I am pretty proud of this one and am excited to bake another, I'm thinking a coffee cake is next!


CARROT CAKE INGREDIENTS:
1 1/2 cups + 2 Tbsp. vegetable or canola oil
1 cup organic sugar
1 cup organic brown sugar
5 eggs
1 Tbsp. vanilla extract
3 1/4 cups flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1/2 tsp. ground nutmeg
pinch of ground cloves
2 cups finely-grated fresh carrots
1 cup chopped pecans or walnuts

CREAM CHEESE FROSTING INGREDIENTS:
2 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
8 cups powdered sugar


HOW TO MAKE THE CARROT CAKE:
Preheat oven to 350 degrees F

Grease four 8-inch round baking pans.

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until well combined. Then fold in the grated carrots and walnuts by hand, and stir until combined.

Pour the batter evenly into the prepared cake pans. Then bake for 10 - 15 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool until the cakes reach room temperature.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

HOW TO MAKE THE CREAM CHEESE FROSTING:
Using an electric mixer, mix together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

I really hope you give this cake a try!

xoxo,
gigi

Spicy Cobb Wedge Salad

I'm a sucker for a wedge salad... so when Gimmi told me her idea for a Spicy Cobb Wedge all I could say was, "can we make it today!!!" ...and then we did! 

OMG guys, this thing rocked my world. It is perfect for the hot summer days. It is light, fresh, crispy, crunchy, spicy, and hearty. Really guys... it's all those things! 

Spicy Cobb Wedge

-Yields’ 2 servings-

Ingredients:

·      2 chicken breast

·      6 strips bacon  (we recommend using a center cut because it has all the flavor with less fat)

·      ½ avocado

·      Red onion

·      Tomato

·      Jalapeño

·      Iceberg lettuce

·      Shredded cheddar

·      Blackening season

·      Wasabi ranch dressing (see recipe below)

Step 1: Crisp bacon in a hot skillet, when finished pour off bacon grease but do not wash pan, you will use the pan to sear your chicken and the left over bacon flavor will add the chicken flavor

      * Ether pour grease into a glass jar and save for later or wait until cooled and solid and scoop out into garbage can.

Step 2: Season chicken with blackening season, ether store bought or sees our recipe below.

Step 3: Dice red onion, tomato, avocado, and slice jalapeno

      *We removed the insides of the tomato in order to create better texture

Step 4: Season liberally your chicken with the blackening seasoning and place it into your hot skillet with 2 tbsp. Of EVOO (Extra Virgin Olive Oil)

Step 5: Sear breasts until dark brown on both sides (if pan becomes dry add a little more EVOO) once brown turn heat down to a medium until meat is cooked through. Approximately 5 min each side. 

      * Kitchen will get smoky when blackening chicken and you may cough a little, as we sure did!

Step 6: Remove core and cut the head of iceberg into quarters

Step 7: Rest chicken for 2 -3 min and chop into cubes

Step 8: It is now time to create a your beautiful salad. Place wedge on plate, drizzle with wasabi ranch, garnish with your cheddar cheese, chicken, onion, tomato, avocado, bacon, jalapeno and enjoy!

Blackening Seasoning

 Ingredients:

·      Salt

·      Black Pepper

·      Onion Powder

·      Garlic Powder

·      Smoked Paprika

·      Cayenne

Wasabi Ranch Dressing

Ingredients:

·      One package of Hidden Valley Ranch Salad Dressing

·      21/2 tsp Wasabi Powder

·      1 cup Milk

·      1 cup Dukes Mayo

        *we love Dukes because it is delicious and has no sugar

Cheese Plate

A Cheese Plate is an awesome thing to make for many occasions. If you have company coming over or if you have to bring something to a party. It is especially good for those of you who are not great cooks or are just short on time. For this post I'm going to give you more of a how to than a recipe.

All you need to start is a cutting board of some kind. If you don't have one that will work, a large plate will do just fine. Go to the gourmet cheese section at your local grocery store and pick out 2-4 cheeses that you really like. Next pick out a sliced meat or two, we used peppered hard salami. You can always skip the meat to make it vegetarian. Then the rest is really up to you. You can add different kinds of crackers, nuts and sliced fruits. Apples and strawberries always go great with any kind of cheese. Here we added quince paste which is delicious with meats and cheeses. Grab a bottle or two of your favorite white or red wine and you are well on your way to the makings of a great party or just a quiet night in. I can assure you that what ever you choose to use on your cheese plate it will be a big crowd pleaser and is something that is almost impossible to mess up! Good luck and once again give us your feed back. We love hearing from all of you!

Kisses
Gim

Seasonal Succotash

Seasonal Succotash

Succotash makes a great side dish any time of the year. You can use all different kinds of vegetables depending on what time of year it is. Here we made a fall inspired version of this classic side dish.

What you will need:
-corn
-green peas
-lima beans
-rutabaga
-parsnips
-shallots
-grape tomatoes 
-EVOO
-butter
-heavy cream (or milk will work too)
-Savvy Sisters House Seasoning

Peel and cut rutabaga and parsnips in similar square size. Quickly blanch them in boiling water until barely tender, drain well. Dice shallots. Remove corn from the cob and cut tomatoes in half. In a large skillet saute shallot with 3 tbls EVOO until tender. Add all other veggies except tomatoes. Add 2 Tbsp butter and season with house seasoning to taste. Cook for a few minutes until every thing is incorporated and veggies are fork tender but not mushy. Turn off heat and add 1/4 cup heavy cream and tomatoes. Stir and leave on hot burner so that the cream reduces naturally and tomatoes are warmed slightly.

This is an easy recipe that doesn't  require one to know a whole lot about cooking. You can substitute almost any vegetable and it would turn out equally delicious. In the summer I like to use zucchini and squash. You just want to be sure all your veggies are cut around the same size. A traditional succotash will always have corn and usually some sort of legume. Feel free to try all sorts of different things and really make this recipe your own. Adding bacon is always a crowd pleaser and very common for succotash recipes. I just chose to make this version vegetarian . Good luck! Let us know how your recipes turn out, we always love to hear from you!

Kisses,
Gim