nutritional information

Per SERVING:

  • Calories: 119
  • Protein: 5 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Sodium: 245 mg
  • Fiber: 4 g
Vegan

Three Sisters Sauté

Three Sisters Sauté

Serves 6

30 minutes or fewer

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.
Sage Pesto
  • ¼ cup olive oil
  • 2 Tbs. minced garlic
  • ½ cup packed fresh sage leaves
  • ¼ cup fresh parsley
  • ½ cup pine nuts, toasted
  • ½ tsp. salt
  • 4 tsp. fresh lemon juice
  • 1 tsp. vegetable oil
  • 1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
  • 1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
  • 1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
  • 1 cup chopped fresh tomatoes
  • 1 cup roasted corn kernels
  • Fresh sage leaves, for garnish

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.

October 1998

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comments

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.

Nicole A. Milwaukee, WI - 2012-02-03 21:03:35