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
4 Tablespoon olive oil
3 Tablespoon chopped herbs, for garnish
2 Cup Butternut Squash, diced
1 Pound Mushrooms, Mixed, Shitake or King Trumpet, stems trimmed
12 Pieces Asparagus, stems trimmed, sliced into 2" pieces
3 Head Bok Choy, halved through the stem
salt and pepper
1 Small shallot, minced
3 Tablespoon lime juice
1 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoon olive oil
3 Tablespoon chopped herbs, for garnish
2 Cup Butternut Squash, diced
1 Pound Mushrooms, Mixed, Shitake or King Trumpet, stems trimmed
12 Pieces Asparagus, stems trimmed, sliced into 2" pieces
3 Head Bok Choy, halved through the stem
2 Tablespoon olive oil
To Taste salt and pepper