Both of my recipes came from Virginia Willis, who is hands down one of my favorite chef's. The fact that she is a fellow Georgia Peach is just the cherry on top! Her Summer Succotash with Basil is out of this world! Prepared with butter beans, potatoes, squash, zucchini, corn, tomoatoes and basil - and a couple more pots and pans than one would prefer - and you have a sidedish to swoon over. It is filling in a satisfying way since you know every bite packs a healthy punch. And it makes a big batch so this might just be lunch for the next few days because it only gets better the longer it sits.
Since the succotash is so filling, I opted to try her new recipe for grilled mountain trout. Our local seafood shop sells wonderful farm raised rainbow trout already cleaned and butterflied. All I had to do was sprinkle them with salt and pepper, stuff them with sprigs of thyme and add a few slices of lemon. I preheated my grill pan on medium-high heat and melted a tablespoon of butter and a tablespoon of olive oil then grilled 4 minutes on one side and 3 on the other. Add a buttermilk biscuit and dinner is served! See for yourself!
How's that for enjoying summer's harvest????