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    Ribbons of Summer Squash...


    Source of Recipe


    loretta barrett oden

    List of Ingredients




    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

    Recipe



    In a large sautŽ 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

 

 

 

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