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Ribbons of Summer Squash with Sage Pesto

List of Ingredients




Ribbons of Summer Squash with Sage Pesto

Julienne of zucchini and yellow summer
squash (prepare on a mandolin or with a
grater--do not peel)
Cooked heirloom beans (anasazi, appaloosa,
black, butterscotch, calypso, tepary, chestnut
lime or any variety)
chopped fresh tomatoes
roasted corn kernels
canola oil

In a large sauté pan, heat just a bit of oil to
keep from sticking, or use a non-stick pan.

Add 2 cups of mixed squash julienne to hot
pan. Add 1 cup corn, 1 cup tomatoes, 1 cup
mixed beans and 1 heaping tablespoon of
sage pesto (see below). Toss quickly. Do not
overcook. Place in large bowl, garnish with
fresh sage leaves, serve immediately.

Sage Pesto

1/2 cup olive oil
1/4 cup garlic, chopped
1 cup fresh sage, firmly packed
1/2 cup fresh parsley
1 cup roasted pine nuts
1 tsp. salt
juice of 1 lemon
Optional: 1 T. fresh, mild goat cheese

Mix all ingredients together in blender.

Recipe