Skip to main content

Three Sisters Sauté

Corn has always been one of the most important foods in the Native American diet. Here, it's combined with summer squash, beans and fresh tomatoes.

Ingredients: 

Ingredient Set Name: 

Sage Pesto

Ingredients: 

Ingredient Line: 
¼ cup olive oil
Ingredient Line: 
2 Tbs. minced garlic
Ingredient Line: 
½ cup packed fresh sage leaves
Ingredient Line: 
¼ cup fresh parsley
Ingredient Line: 
½ cup pine nuts, toasted
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
4 tsp. fresh lemon juice

Ingredients: 

Ingredient Line: 
1 tsp. vegetable oil
Ingredient Line: 
1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
Ingredient Line: 
1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
Ingredient Line: 
1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
Ingredient Line: 
1 cup chopped fresh tomatoes
Ingredient Line: 
1 cup roasted corn kernels

Instructions: 

To make Sage Pesto:

1. In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.

To make Saut&eacute:

2. In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs. of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.

Nutrition Information: 

Calories: 
119
Protein: 
5 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
15 g
Cholesterol: 
mg
Sodium: 
245 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
Serves 6

Comments on this Recipe

This recipe was delicious! I was a bit hesitant because I am not a huge fan of sage. However this recipe may have helped me turn a new leaf. I do not have a tool to make zucchini and squash ribbons so I used a Pampered Chef julienne tool which worked well. I had a good amount of pesto left over which I think would be great blended with some type of soft cheese and served with crackers or maybe with bruschetta on toasted French bread rounds.