Yield: 1 servings
| Measure | 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 |
| \N \N | Thinly sliced lengthwise with |
| \N \N | Mandoline or shredder |
| 1 medium | Yellow squash; thinly sliced |
| \N \N | Lengthwise with mandoline or box shredder |
| 1 cup | Cooked or canned beans |
| \N \N | (anasazi or Appaloosa or black or |
| \N \N | Calypso) |
| 1 cup | Chopped fresh tomatoes |
| 1 cup | Roasted corn kernels |
| \N \N | Fresh sage leaves; for garnish |
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.