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