Summertime Succotash with Creamy Rosemary-Garlic Sauce
- Yield: 4-6 servings
- Prep: 40 mins
- 4cups zucchini, diced
- 1/2teaspoon sea salt
- 1cup shelled fresh or frozen lima beans, blanched for 2 minutes
- 1tablespoon olive oil or hemp oil
- 2teaspoons lemon juice
- 1teaspoon miso paste
- 6sprigs rosemary, for garnish
- 1dash black pepper, for garnish
- 3/4cup cashews (For sauce)
- 1/2cup water (For sauce)
- 1tablespoon lemon juice (For sauce)
- 1teaspoon red wine vinegar (For sauce)
- 3/4teaspoon minced fresh rosemary (For sauce)
- 1clove garlic (For sauce)
- 1/4teaspoon salt (For sauce)
- Using a sharp knife, slice the summer squash lengthwise as thinly as possible to form long, flat noodle-like strips. Discard the core area with the seeds as it contains too much moisture. Cut each prepared squash strip into two pieces so that when folded in half, the squash resembles a small ravioli in size.
- Toss the strips with the sea salt. Place in a colander over the sink or a large bowl. Let sit for 30 minutes, rinse, then pat dry.
- To make the filling, place the blanched lima beans, oil, lemon juice, miso paste, and garlic in a food processor and puree until smooth. Set aside until needed.
- For the sauce: Place the cashews and water in a blender, and process until a thick and smooth cream has formed. Add the remaining ingredients and blend until incorporated.
- To assemble the ravioli, place a small spoonful of the filling mixture on one side of a squash strip, then fold over the other side. Pat lightly to seal. Repeat to make the remaining ravioli.
- On each serving plate, pour a small bed of Creamy Rosemary-Garlic Sauce, then place a few ravioli on top. Garnish with a rosemary sprig and black pepper and serve.
Reprinted with permission from Thrive Foods by Brendan Brazier. (c) 2011 Brendan Brazier.