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

Succotash 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.pdf

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