I simply walk into the pantry or look in the fridge and grab whatever speaks to me. I let my mind explore the possibilities that a single ingredient can have. It gives me the opportunity to work my culinary imagination in a way I don't get to all the time. ​This Simple Summer Succotash recipe is the culmination of one of those inspirational culinary experiences I had recently. I happened to have a squash, tomatoes and corn on hand and everything else just fell into place. This dish is full of wonderful summer flavors like basil and zucchini and the pepper flakes and Parmesan make the different ingredients dance on the tongue.  

I encourage you to try this dish, and maybe even let the ingredients you have on hand inspire you to make something amazing too!

​Summer Succotash

Olive Oil
1 medium onion, chopped
3 cloves of garlic, minced
2 banana peppers, deseeded and chopped
1 medium Zucchini, chopped into bite sized pieces
8 oz. cherry tomatoes, sliced in half
3 ears of corn, shucked and removed from the cob
1 can of beans (kidney, black, white, whatever you have)
1 handful of fresh basil, roughly chopped
Chili flakes
Parmesan Cheese
Salt & Pepper to taste

Heat a generous amount of oil in a large skillet on medium heat.
Add the onions and garlic to the pan and sauté until the onions just begin to turn translucent.
Add in the peppers and zucchini and mix well. 
After about 5 minutes add the tomatoes and corn to the pan and mix to combine.
Once the tomatoes are soft, add in the beans and basil, as well as the pepper flakes, Parmesan cheese salt and pepper to taste.
Mix everything together and let everything cook through for another minute or two then serve.

Comparing seafood and "landfood" is like asking someone if they like watching the Discovery Channel or Netflix. They're just not on the same scale! How can you possibly choose? While I enjoy seafood and all of the different options that the ocean has to offer; so called "Landfood" is a variable smorgasbord. There's fruits and vegetables, meats and cheeses, desserts and so much more! 

​I do admit that I chose "Landfood" over seafood, but let me make it clear that I still love seafood with all my heart! Fish, shrimp, crab, even squid and octopus; I like it all! It is so light and fresh and lends itself to all kinds of flavor combinations. I love a good fried catfish dinner or a crab boil with all the fixings. You can make it Italian, French, Mexican, Chinese! Seafood can be found everywhere! Even in a landlocked state like Indiana! (I do admit that seafood is best on a coast, but sometimes you have to deal with less than ideal circumstances)  

I made these Shrimp Tacos earlier this summer and they really hit to spot. The fresh flavors of the shrimp and the Homemade Grilled Pineapple Salsa were wonderful and the spiciness of the Cajun seasoning balanced the dish nicely and complimented the smokiness of the grilled crustacean. Even if you don't have a grill I recommend trying this dish! A simple pan seared shrimp would work just as well and be delicious.   

Shrimp Tacos

Small Flour Tortillas, slightly heated through to make them more pliable
1 package of shrimp, shelled and deveined
Cajun Seasoning
The juice of one Lime
Lettuce, Finely Chopped
Shredded Mozzarella Cheese
Homemade Grilled Pineapple Salsa

Preheat your grill. (or a sauté pan with a small amount of oil if you are not using a grill)
Layout out the shrimp in a single layer on a tray.
Cover the shrimp in the Cajun seasoning on both sides
Cook the shrimp for about 6 minutes; flipping over half way through.
Once the shrimp are nicely browned and pink in the middle remove them from the heat and let them sit for a minute. 
Squeeze the lime juice over top of the shrimp
To build your tacos, start with a tortilla and begin with several shrimp. 
Top with lettuce, cheese and your Grilled Pineapple Salsa.