| 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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