Best Three Sisters Saute Recipes

Three Sisters Saute with Sage Pesto image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 pound zucchini squash, cut into bite-size, or thinly julienned
3 tablespoons olive oil
1 cup heirloom beans, cooked
2 ears frozen sweet corn, thawed and drained
1 cup chopped ripe Roma tomatoes
Salt and pepper
1/3 cup Sage Pesto, recipe follows
1 cup pine nuts
1 1/2 cups fresh sage leaves, firmly packed
1/2 cup flat-leaf parsley leaves
1/2 cup olive oil
1/4 cup garlic chopped
1 teaspoon salt
1 lemon, juiced
1 tablespoon fresh, mild goat cheese, optional

Steps:

Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
Salt, only if needed and serve immediately.
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

Three Sisters Saute image

Provided by Food Network

Number Of Ingredients 14

1 pound uncooked heirloom beans (Anasazi, butterscotch calypso, cranberry calypso and chestnut limas)
6 ears fresh sweet corn
1 pound yellow pear and red tear drop tomatoes
3 tablespoons olive oil
3 pounds assorted baby squashes (patty pan, sunburst, zucchini, yellow, etc.)
Sage pesto, (recipe follows)
Salt, to taste
1/2 cup olive oil
1/4 cup garlic, chopped
1 1/2 cups fresh sage, firmly packed
1/2 cup fresh parsley
1 cup pine nuts, dry roasted
1 teaspoon salt
1 lemon, juiced

Steps:

Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.