Simple Succotash Sauté
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Serves: Makes 4 cups (1 L)
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* If you're using kernels from the cob, show kids how to hold the cob to cut the kernels off. Zucchini and peppers they can chop with a kid-friendly knife. And after, measure out the edamame and herbs. What a help!

Dietitian's Tip: If you not sure if a new vegetable recipe will go over well with your child consider calling them into the kitchen to help make it. As they become more familiar with new foods they will be more likely to try them. Don't consider it a total flop if they don't try it. It's all about baby steps.
Ingredients
  • 2 tbsp (30 mL) butter
  • 2 garlic cloves, minced
  • 1 cob corn, kernels removed from cob (or, ¾ cup (175 mL) frozen kernels)
  • 2 small zucchini, sliced
  • 1 small sweet red pepper, diced
  • ⅓ cup (75 mL) shelled cooked edamame
  • ¼ cup (60 mL) minced fresh parsley or chives (or 1 tbsp + 1 tsp (20 mL) dried herbs)
Instructions
  1. In large skillet, melt butter over medium-high heat.
  2. Add minced garlic cloves, corn, zucchini, sweet red pepper and shelled cooked edamame and reserved half seasoning mix.
  3. Cook, stirring occasionally until just tender, about 8 minutes.
  4. Add minced fresh parsley or chives.
Notes
Steak will keep for 3-4 days, and succotash will keep for 3-5 days, in refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/southwestern-beef-steak-with-succotash-saute/