Three sisters saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | tablespoons | Minced garlic |
| ½ | cup | Packed fresh sage leaves |
| ¼ | cup | Fresh parsley |
| ½ | cup | Pine nuts; toasted |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Fresh lemon juice |
| 1 | teaspoon | Vegetable oil |
| 1 | medium | Zucchini |
| Thinly sliced lengthwise with | ||
| Mandoline or shredder | ||
| 1 | medium | Yellow squash; thinly sliced |
| Lengthwise with mandoline or box shredder | ||
| 1 | cup | Cooked or canned beans |
| (anasazi or Appaloosa or black or | ||
| Calypso) | ||
| 1 | cup | Chopped fresh tomatoes |
| 1 | cup | Roasted corn kernels |
| Fresh sage leaves; for garnish | ||
Directions
SAGE PESTO
SAUTE
6 SERVINGS DAIRY-FREE 30 MINUTES 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.
PESTO: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping tablespoon 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 side.
PER SERVING: 119 CAL.; 5G PROT.; 6G TOTAL FAT (1G SAT. FAT); 15G CARBS.; 0 CHOL.; 245MG SOD,; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 44 Converted by MM_Buster v2.0l.