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Garden Stew with Roasted Okra Croutons
Chicken Meatballs with Gorgonzola Cream
Seasonal Greens with Garlic-Cabernet Dressing
Southern Style Succotash with Sweet Corn Sauce

4 ounces olive oil 14.5-ounce can sweet corn kernels, drained 15.5-ounce can butter beans 15-ounce can sweet peas 1/2 cup sliced canned carrots, drained and diced 1/4 cup canned diced tomatoes 8 sprigs fresh thyme 1 fresh bay leaf Salt and pepper, to taste Sweet Corn Sauce 6 ounces canned corn, excess liquid strained off 3 ounces champagne or dry white wine 4 tablespoons butter Salt Pepper Thyme sprigs

Add olive oil to large skillet and quickly sauté all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of Sweet Corn Sauce. To make the sauce: In blender, puree corn and champagne until very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper, and fresh thyme.