Autumn Succotash

  • 2 diced, roasted yams, seasoned with sage & olive oil
  • 1 bag frozen shelled edamame
  • 1 bag frozen corn, (roasted fresh corn is better if you can swing it)
  • 3 cups chopped kale
  • 1 batch dijon maple dressing (below)
  1. Roast the diced yams then cool while preparing the remaining ingredients.
  2. Bring a large pot of water to boil and drop in a bouillon cube if you’re feeling seasonal.
  3. When water boils, add frozen edamame, boil for 7 minutes or so.
  4. Add the corn and bring back to a boil.
  5. Then add the kale, stir it all together and simmer until the kale is wilty but not army-surplus green.
  6. Drain the beans, corn, and kale then transfer to a large bowl. Fold in the dressing coating the kale mixture well.
  7. Lastly, gently fold in the yams.

Serve warm or cool. Works both ways. Garnish with green onions, or not.

Creamy Maple Dijon Dressing

  • 1/2 cup olive oil
  • 1/4 cup white balsamic
  • 1/4 cup maple syrup (if you don’t like sweet dressing, back off on the maple syrup)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 2/3 cup raw cashews

Blend all ingredients until smooth.