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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.

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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.

Servings
6

Ingredients

Sage pesto

  • 1/4 cup olive oil
  • 2 Tbs. minced garlic
  • 1/2 cup packed fresh sage leaves
  • 1/4 cup fresh parsley
  • 1/2 cup pine nuts, toasted
  • 1/2 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

Preparation

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
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 245 mg
  • Sugar Content 0 g