Grilled Three Sisters Summer Salad

 

Grilled Three Sisters Summer Salad

The “three sisters" refers to the relationship between beans, corn, and squash when they grow together. Native Americans discovered that the crops have a symbiotic agricultural relationship. One of the best things about summer is trips to the farmer's market. There are always discoveries of produce you usually don't grow in your own garden to buy. Take, for instance, patty pan squash. It reminds me of a spaceship.

Patty pan or scallop squash is a tender summer squash, like zucchini or yellow squash. The scalloped flying saucer shape makes them a bit of a novelty and a little tricky to figure out how to slice, but they cook and eat much like any other summer squash. Kids are sometimes more tempted to try them because of their fun shape. You can begin to eat them when they are only a couple of inches in diameter, making them perfect for individual servings.

Cook's notes: One medium-sized squash was the perfect ingredient for this grilled vegetable salad. Three Sisters Salad is a true family affair. Corn. Squash and beans, which tradition suggests benefit from growing near each other, complement each other's flavors perfectly. This flavorful side takes center stage to a grilled entree. I added rice pilaf to the dish.
The dish can stand alone with just the rice and grilled vegetables, but a suggested vinaigrette dressing came with the recipe. I included it for those who want to raise the bar up a notch. It's very good and the vinaigrette dressing can be tossed with salad just before serving.
Recipe adapted from Cuisine at Home August 2014 and works well as a BBQ side and serves 4-6
Ingredients:

• 1 box of Rice-A-Roni Rice Pilaf
• 2 large tomatoes, cut into chunks, patted dry on a paper towel
• 3- 4 cups green beans, trimmed
• 1-2 patty pan squash, sliced or butternut or acorn squash
• 1 cup mushrooms, button type
• 4 ears of corn
• Extra Virgin Olive Oil or Extra Virgin Infused Tuscan Herb Olive Oil
• good quality balsamic vinegar 
• 1/4 cup thinly sliced fresh basil

Directions:

• Advance preparation: Soak 4 corn cobs in their husks in water for 1 hour, and gently move them around in the water a few times.
• Place a large piece of foil on a baking sheet. Add the trimmed green beans, mushrooms, and sliced pattypan squash.
• Drizzle with olive oil and balsamic vinegar.
• On medium-high heat, transfer the foil sheet to the grill and cook the beans, mushrooms, and squash for about 20 minutes, stirring often to prevent them from sticking to the foil.
• On the grill, cook corn husks alongside the other vegetables for about 30 minutes.
• Add tomato chunks in the last 10 minutes of cooking time.
• While vegetables are cooking, start the rice.
• When the vegetables are done, remove the corn husks and shave off the cooked corn.
• To assemble the dish, place the cooked rice at the bottom, add the grilled vegetables, fresh basil, and a drizzle of vinaigrette.

Lemon Honey Vinaigrette Ingredients:

• 1/4 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons of honey
• 2 large cloves of garlic, minced
• Sea salt and pepper to taste
• Pinch of cayenne pepper or red pepper flakes

Directions:

• Use a blender to mix well. Taste test before putting in a screw type jar. Refrigerate for several hours to allow the flavors to meld. Then shake again before adding dressing to the salad ingredients.