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Three Sisters Saute

cookinwithherbs, contributor | September 9th, 2010

Here is a dish to enjoy right now! Squash, beans, and corn are crops that are often grown together in the southwestern U.S. and are commonly referred to by Native Americans as the three sisters. This sauté is easy to make and the measurements do not need to be exact. Sometimes, I might not have a bell pepper, other times I might add a ripe tomato, finely chopped. If you do not like cilantro, substitute fresh basil, or Italian flat-leaved parsley combined with some Italian oregano. The roasted chiles add a wonderful flavor—if they are not hot—add serranos or jalapenos for heat according to taste.

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Calabacitas

KitchenGardenerMag, archive | August 6th, 2008

Calabacitas refers to both a round summer squash and a stew made with them, along with corn and roasted green chiles. The squash tastes like zucchini, which can be used successfully in its place.

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Grilled Striped Bass with Corn, Tomato, and Basil Salad

KitchenGardenerMag, archive | August 6th, 2008

Striped bass cooks on the grill in less than 10 minutes. In this dish, it is placed atop a salad of grilled corn, tomatoes, pepper, and spinach.

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Zucchini with Roasted Peppers, Corn, and Cream (Calabacitas con Crema)

KitchenGardenerMag, archive | August 6th, 2008

Roasted poblano chiles and cream—one of the showstoppers of Mexican cuisine—welcomes zucchini and corn into the classic mix. As is, it’s an unbeatable taco filling; with grilled or broiled chicken, the combination becomes an unforgettable main dish.

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