Three Sisters Vegetables Recipes

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.

Steps:

• Peel, seed and cut squash into bite-sized cubes.
• Trim beans; cut into 1 inch lengths.
• Remove husks and silk from corn; cut off kernels.
• In large heavy saucepan, combine water and squash; cover and bring to boil.
• Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary.
• Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.
• Add corn, butter, salt, and pepper to taste, adding a little more water if necessary.
• Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed.
• Taste and adjust seasoning if necessary.

Steps:

• Saute onions and garlic in a little bit of butter until translucent.
• Add corn and beans and heat thoroughly.
• Add peppers and squash and heat through.
• Add green onions, stir and remove from heat.
• Serve hot in warm tortillas and shredded cheese.