| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
American |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Minced garlic |
| 1/2 |
c |
Packed fresh sage leaves |
| 1/4 |
c |
Fresh parsley |
| 1/2 |
c |
Pine nuts; toasted |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Fresh lemon juice |
| 1 |
ts |
Vegetable oil |
| 1 |
md |
Zucchini |
|
|
Thinly sliced lengthwise with |
|
|
Mandoline or shredder |
| 1 |
md |
Yellow squash; thinly sliced |
|
|
Lengthwise with mandoline or box shredder |
| 1 |
c |
Cooked or canned beans |
|
|
(anasazi or Appaloosa or black or |
|
|
Calypso) |
| 1 |
c |
Chopped fresh tomatoes |
| 1 |
c |
Roasted corn kernels |
|
|
Fresh sage leaves; for garnish |
INSTRUCTIONS
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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