Summer Succotash with Bacon

Watch me make this on my YouTube Channel

Yield: 4 servings

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3 slices bacon, halved lengthwise and then cut into ¼-inch slices, crosswise

1 large shallot, peeled and diced small (1/2 cup)

5 large garlic cloves, peeled and minced

Kernels cut from 2 ears of fresh corn (approximately 2 cups) or 2 cups frozen corn kernels, thawed

2 cups (frozen) lima beans, thawed

2 medium zucchini or summer squash (3/4 pound), diced small (3 cups)

15 (3-inch) sprigs fresh thyme

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

¾ cup white wine (preferably chardonnay)

¼ cup water

¾ pound grape tomatoes, halved

4 tablespoons unsalted butter, cut into tablespoon sized pieces

3 tablespoons freshly squeezed lemon juice (juice of 1 large lemon)

20 medium fresh basil leaves, roughly chopped

¼ cup thinly sliced fresh chives, for serving

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Add the bacon to a large sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the shallot and garlic. Stir and cook until the shallot is soft and translucent, approximately 3 minutes.

Add the corn, lima beans, squash, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring occasionally, until the vegetables are just beginning to caramelize, approximately 5 minutes.

Add the white wine, water, tomatoes and butter. Cook, stirring occasionally, until much of the liquid has evaporated and thickened and the tomatoes are starting to break down, approximately 5 minutes.

Remove from heat, remove the thyme sprigs and stir in the lemon juice and basil.

To serve, divide succotash among shallow bowls. Sprinkle over chives.

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Note: to make vegetarian, simply omit bacon and begin with the (shallot and garlic) second step.

Shrimp Ceviche with Tortilla Chips

Watch me make this on my YouTube Channel!

Shrimp Ceviche with Tortilla Chips

Yields: 2 to 4 servings

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1 pound shrimp, (16-20 count), preferably thawed from frozen, shelled and deveined – choose sustainable seafood from grocery stores like Whole Foods

1 tablespoon + 2 teaspoons kosher salt, divided

1 serrano pepper, halved and seeded to taste

2 large garlic cloves, peeled

1/3 cup freshly squeezed lime juice, plus 1 quartered lime, divided

3 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 medium tomato, cored and diced small

½ cup small diced red onion (1/2 of a small onion)

¼ cup roughly chopped fresh cilantro

1 avocado, pitted and diced medium

Tortilla chips

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Add 4 cups of water and 1 tablespoon kosher salt to a medium saucepan. Bring to a boil.

Once boiling, turn off the heat. Add the shrimp and poach, stirring occasionally, keeping the shrimp submerged, for 90 seconds.

Strain shrimp and transfer to an ice bath. Let shrimp cool completely, approximately 5 minutes.

Remove 3 shrimp and transfer the 3 shrimp to a blender. Add the serrano pepper, garlic, 1/3 cup lime juice, lemon juice and remaining 2 teaspoons kosher salt. Blend on high until smooth.

Add the olive oil and blend on low for 5 to 10 seconds until emulsified in the liquid.

Set aside.

Strain shrimp from the ice bath and transfer to a cutting board. Chop until you have a small uniform texture of shrimp pieces. You are looking for pieces the size of a corn kernel but not chopping into a shrimp paste. Transfer to a medium bowl.

Add the contents of the blender to the medium bowl with the shrimp. Add the tomato and onion. Stir to combine thoroughly. Transfer to the refrigerator and let sit for 30 minutes.

After 30 minutes (no more!) remove from the refrigerator, add the cilantro and stir to combine once more. Season to taste with salt.

Divide among shallow bowls, top with avocado and serve with lime wedges and tortilla chips.