
Recent Recipes
Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Three Sisters Mash
Recipe adapted from Sean Sherman, The Sioux Chef’s Indigenous Kitchen.
1-2 tablespoons sunflower oil
1 wild onion or large shallot, chopped
1 small summer squash or zucchini, cut into 1 inch pieces
1 cup cooked mixed beans such as black, pinto, garbanzo, etc.
1 cup sweet corn kernels, thawed if frozen
1/2 cup cooked hominy
2 tablespoons maple syrup
2 teaspoons chopped sage
1 tablespoon chopped mint
Generous pinch of salt (smoked salt is even better)
Heat sunflower oil in a large skillet over medium heat. Add onion or shallot and cook until soft and translucent, about 3-5 minutes. Add squash, stirring frequently, until soft, about 5 minutes more. Stir in the beans, corn and hominy. Cook until the corn is bright and tender and the beans are heated through, about 5 minutes. Then stir in the maple syrup, sage and mint. Finish with smoked salt. Serve with roast meat or fish or top it off with your favorite egg preparation.
Yield: 4 servings