Chef Jonathan Lundy is the creative force behind Corto Lima, and the former Lexington favorite, Jonathan’s. Today he’s sharing with us a throwback recipe from the Jonathan at Gratz Park days — Soybean Succotash. For those of you not familiar, Jonathan’s was a fine-dining staple at The Gratz Park Inn from 1998-2014.
This vegetable-based side dish will turn back time + can also be found in his cookbook, Jonathan’s Bluegrass Table: Redefining Kentucky Cuisine.
We think you should give it a try at home. Here’s what you need to get started.
But first, grab your ingredients the local way by stopping by the Lexington Farmer’s Market or Kroger.
Makes 6-8 servings
- 1 cup frozen shelled soybeans (edamame)
- 1 cup fresh corn from the cob
- 1 cup vine-ripened tomatoes
- 1/2 cup caramelized onions
- 1/2 cup diced zucchini
- 1 tbsp. butter
- 1 tbsp. salt
- 1/2 tbsp. freshly ground pepper
- Fresh parsley for garnish
- Fresh ground pepper, as needed
How to prepare the meal yourself
Toast the outside of tomatoes with a brûlée torch to get a light char on the outside. If that’s not available, use tongs to toast and char the tomatoes over an open flame on a gas stove, or skip completely.
Place all of the ingredients in a small sauté pan and heat throughout on medium heat. Garnish with fresh parsley and serve