The Native Americans view the “three sisters,” namely the trio of corn, squash and beans, as a supreme gift. Preparing the three vegetables together offers a rich source of protein, vitamins, minerals, carbohydrates.
|Three Sisters Saute|| |
Recipe type: Vegetable
Corn, beans and squash are known as the three sisters and offer a complete protein source. Grown together, they complement each other in an agricultural way and serve as an example of companion planting.
- 2 ears of corn
- 2 cups of shelled fresh peas or 10 ounces of thawed peas
- 1 medium-large whole squash (yellow works well)
- ½ cup chopped onion
- 2 tablespoons butter
- 1 tablespoon olive oil
- kosher salt to taste
- 1 tablespoon parmesan cheese
- Melt butter in olive oil on low heat.
- Saute onions until just translucent.
- Carefully cut the corn off the cobs with sharp knife.
- Place corn with onions and continue cooking until corn softens, about 3-4 minutes.
- Cut squash into cubes and place into frying pan, Continue to sauté under low-medium heat.
- Add peas and saute until all ingredients are soft and hot.
- Salt to taste and top with 1 tablespoon parmesan cheese.