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This wood-fired, winter succotash is extremely versatile – eat it as a meal or serve it alongside your favorite protein as a side dish.
1 Small shallot, minced
3 Tablespoon lime juice
1 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 Cup extra-virgin olive oil
3 Tablespoon finely chopped herbs, such as basil, mint and/or chives
kosher salt and freshly ground black pepper
2 Cup diced butternut squash
1 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
12 Stalk asparagus, ends trimmed and sliced into 2 inch pieces
3 Head Bok Choy, halved through the stem
2 Tablespoon extra-virgin olive oil
2 Teaspoon Kosher salt
: 450 ˚F
1 Small shallot, minced
3 Tablespoon lime juice
1 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 Cup extra-virgin olive oil
3 Tablespoon finely chopped herbs, such as basil, mint and/or chives
To Taste kosher salt and freshly ground black pepper
2 Cup diced butternut squash
1 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
12 Stalk asparagus, ends trimmed and sliced into 2 inch pieces
3 Head Bok Choy, halved through the stem
2 Tablespoon extra-virgin olive oil
2 Teaspoon Kosher salt