Veggie Succotash & Whole Wheat Flatbread


SERVES: 6 side-portions + 3 small flatbreads


INGREDIENTS


Flatbread Ingredients

  • ½ cup whole wheat flour + ¼ cup for kneading

  • 1 Tbsp oil

  • ¼ tsp salt

  • ¼ cup warm water


Soup Ingredients

  • 1 Tbsp oil

  • 1 (15oz.) can sweet corn, drained and rinsed

  • 1 poblano pepper, diced

  • 1 bell pepper, diced

  • 1 Tbsp butter

  • 1 cup lima beans

  • 2 green onions, finely chopped

  • ½ tsp salt

  • ½ tsp cumin

  • ¼ tsp cayenne pepper

  • ¼ tsp smoked paprika

  • ¼ tsp oregano


Garnish

  • 2 Tbsp cilantro, minced

  • 1 tsp fresh basil or ½ teaspoon dry basil


DIRECTIONS


Flatbread Directions

  1. In a medium bowl, combine flour, salt and oil with a fork using a mashing motion until the mixture can be packed into a shape, but is still crumbly.

  2. Pour in water and mix until it begins to pull together.

  3. On a floured surface, knead dough until smooth, 4-5 minutes

  4. Separate dough into three equally sized pieces. Form pieces into small balls and using your hands, flatten as thinly and evenly as possibly.

  5. Bring a pan to medium high heat and cook each flatbread 1-2 minutes per side. Turn off heat and keep warm in a clean kitchen towel.

Soup Directions

  1. Heat oil in a large skillet on medium high heat. Add corn and sauté for 3-5 minutes or until corn becomes browned. Then add poblano pepper and bell pepper sauté for another 3-5 minutes.

  2. Add butter, lima beans, green onions, and spices. Sauté for 5 minutes. Take off heat. Taste and adjust for seasoning.

  3. Garnish if desired and serve on its own as a side dish or with Whole Wheat Flatbread.


Veggie Succotash w WW Flatbread
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