Good morning! This is Tejal, writing to you from Los Angeles, where the summer produce is nudging me toward this gorgeous succotash (above) from Vallery Lomas. It’s everything good about late August crammed together in one bowl: fresh corn, ripe tomatoes, shelled butter beans, slippery okra — and a little Andouille sausage and seasoned shrimp, if you want to make it meaty (though Vallery says that’s optional, and I agree). I plan to double the peanut sauce, so I can have some ready to go later in the week. I might use it to dress some noodles, loosening it up with a splash of vinegar and finishing with a little sesame oil, or just use it as a dip for crudités — I never get tired of dip for dinner!

Source: New York Times August 24, 2020 14:26 UTC