Three Sisters Saute

Name: Three Sisters Saute
Ingredients: 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; Fresh sage leaves, for garnish

14 ingredients

9 steps

Ingredients

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
Fresh sage leaves, for garnish

Directions

1

To make Sage Pesto:
2

In food processor or blender, combine all pesto ingredients and process until smooth.
3

Set aside.
4

To make Saut&eacute:
5

In large nonstick skillet, heat oil over medium heat.
6

Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs.
7

of sage pesto.
8

Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes.
9

Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.