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.

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