Three Sisters Mash

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

This easy side dish makes good use of leftovers. Serve it with roast meat or fish or top it with poached or fried egg for brunch. Serves 4 to 6.

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 1 tbsp Seka Hills Extra Virgin Olive Oil1 - 2 tbsp
 1 wild onion or large shallot, chopped
 1 small summer squash or zucchini, chopped into 1-inch pieces
 1 cup sweet corn kernels
 ½ cup cooked hominy
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 2 tsp chopped sage
 1 tbsp chopped mint
 1 pinch Sakari Botanicals cedar smoked salt
1

Heat the oil in a large skillet over medium heat. Cook the onion or shallot until tender, about 3-5 minutes. Add the squash and cook until tender, about 5 minutes, stirring often. Stir in beans, corn, and hominy and cook until corn is bright and tender, about 5 minutes. Stir in maple syrup, sage and mint. Season with smoked salt and serve warm or at room temperature.

Ingredients

 1 tbsp Seka Hills Extra Virgin Olive Oil1 - 2 tbsp
 1 wild onion or large shallot, chopped
 1 small summer squash or zucchini, chopped into 1-inch pieces
 1 cup sweet corn kernels
 ½ cup cooked hominy
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 2 tsp chopped sage
 1 tbsp chopped mint
 1 pinch Sakari Botanicals cedar smoked salt

Directions

1

Heat the oil in a large skillet over medium heat. Cook the onion or shallot until tender, about 3-5 minutes. Add the squash and cook until tender, about 5 minutes, stirring often. Stir in beans, corn, and hominy and cook until corn is bright and tender, about 5 minutes. Stir in maple syrup, sage and mint. Season with smoked salt and serve warm or at room temperature.

Three Sisters Mash
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