Memorial Day was a whirl. I went into Friday evening thinking it would be a quiet weekend: I’d be productive, get stuff done around the house, clean, things of that nature. Thinking I’d be free as a bird, I decided to make a brunch on Sunday for some friends. And then, things started happening. Plans started coming to fruition. Instead of having a ton of prep time, I had little time, and very little time on the morning of not to mention something to do every hour. My friend, Thomas, stopped by my place to discuss the menu and with his help, a few ideas came about for a quick(ish), low-prep brunch:

Roasted Cherry Tomato, Basil, and Goat Tommé (a nice grate-able goat cheese) Frittata; Potato, Onion, and Sausage Breakfast Hash; Spring Succotash; Peach and Blueberry Crisp; Basil-Blackberry-Ginger Refresco, and friends provided everything for the Bloody Marys and accoutrements (nothing like a pickled pepper, green bean, and okra in the a.m.- yum!).

Here we have the Spring Succotash. I love this because everything can be bought at the farmers’ market (still, right now, go) or found in my garden. I make a variety of versions depending on my mood. What I love is that everything is very “clean”- I cook the ingredients separately, so they keep their flavors and colors distinct. Also, feel free to alternate the vegetables and if there’s one you like more than another, have at it. If morel mushrooms were readily available, you know those would be in there too!

Spring Succotash
1/4 cup olive oil
Equal parts (for this recipe I used approximately 2 cups of each):
Romano Beans, Green Beans, Corn, and Cherry Tomatoes
2 poblano peppers (or other not very spicy pepper), deseeded and chopped
1/4 cup torn basil
2-3 Tablespoons mint, chopped finely
optional: Radicchio (also equal portion)

Bring a large pot of salted water to boil. Boil the romano beans for about 2 minutes. Add the green beans and cook 1 more minute only. Strain both beans in a colander and rinse with cold water. While the beans are laying low, bring pot of water to boil again. Add corn on the cob. Boil just for 2 minutes, strain and rinse in cold water.

Heat 2 Tablespoons olive oil in a large skillet. When hot, add the peppers and cook until soft and slightly brown. Set aside. If using radicchio, repeat this process until wilted and slightly brown and set aside.

Cut the green beans and romano beans on a diagonal in 1-2 inch pieces. Place in a serving dish. Cut the cherry tomatoes in half and add to the dish. Cut the corn off the cob and add that to the dish too. Add the peppers. Drizzle 3-4 Tablespoons of olive oil over all the cut veggies and a hefty sprinkle of good salt. Toss with your hands very gently and only as much as necessary to incorporate the ingredients.

Place radicchio on top then sprinkle herbs all over the dish and another pinch of good salt and a bit of pepper. Serve room temperature.