Courtesy Of: SpaIndex.com: Guide to Spas and Spa Lifestyle Daily
Corn, beans and squash are the principal foods of many Native American tribes. They’re called “the three sisters” because they support one another as they grow.
Ingredients
3stripsTurkey Bacon- optional (omit for vegetarian option)
1teaspooncanola oil
2smallzucchini squash- diced
2smallsummer squash- diced
1cupcorn kernels- we prefer fire-roasted when available
1cupfresh tomatoes- diced
1cupheirloom beans- cooked (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut Lima or any variety of beans)
1tablespoonsage pesto- or sage herb blend
Instructions
Optional Ingredient: Cook turkey bacon in a large, nonstick skillet until crisp. Drain, chop, and set aside.
Heat canola oil in same skillet.
Add diced squash, corn, tomatoes, beans and 1 heaping tablespoon of sage pesto (or sage herb blend)
Toss quickly for up to 10 minutes -- but keep veggies crisp if possible.
Place in large bowl, serve immediately.
Spa Index Kitchen Notes
For fire roasted corn kernels, you may buy a bag already roasted and flash frozen at Trader Joe's, or, make your own. If it's a warm season and your grill is ready, roast your ears of corn, cool, and slice your kernels. Or, if you've got frozen corn kernels, add a cup or two to a sheet pan. Spray or drizzle lightly with olive oil, salt, and pepper. Roast at high heat, shaking turning once or twice, until they are blacked and browned on the edges, a bit chewy and toasty tasting.It's so good this way, you may never steam or boil your corn kernels again.
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