Recent Recipes

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.

GF V veg DF

Yield: 4 servings