Photo by Laci
Laci's Notes:
Expand2 cans of cannellini beans or fresh beans Ask a question about this ingredient
2 cups frozen or fresh corn Ask a question about this ingredient
4 cups diced summer squash Ask a question about this ingredient
2- sheets of Trader Joe's Lavash Bread (or any day old bread) Ask a question about this ingredient
1- 28 oz can of diced tomatoes Ask a question about this ingredient
1-2 cloves of garlic minced Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 pinch red pepper flakes Ask a question about this ingredient
1.5 teaspoons cumin Ask a question about this ingredient
1.5 cups shredded asiago cheese (or cheese of your choice) Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepIn a cold saucepan on the stove add 1/4 cup olive oil, minced garlic, and a pinch of red peper flakes. Heat on medium until the garlic becomes fragrant then add a can of diced tomatoes and simmer on low for 10 mintues before turning off the heat.
Ask a question about this stepCombine diced squash, beans, and corn in a bowl. Add a tablespoon of olive oil, cumin, salt, and pepper. (I use a seasoning called "Spike" in place of the salt and pepper).
Ask a question about this stepCombine the veggie mixture with the tomato sauce.
Ask a question about this stepOil a casserole dish and pour in a bottom layer of veggie mixture. Top the veggies with a lavash bread and alternate until you run out of veggies and end with lavash bread on top.
Ask a question about this stepBake in the oven until the veggies are cooked through and the tomato sauce is firm. This will take about 30-40 minutes depending on the amount of veggies and sauce used.
Ask a question about this stepTake the casserole out of the oven and layer the lavash bread with the cheese. Put the casserole back into the oven until the cheese mixture melts.
Ask a question about this stepServe hot with a chilled diced avocado on top.
Ask a question about this stepMrslarkin, Thanks so much! Now you taught me something...how much I love "the three sisters". This is what I shall call this dish going forward.
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http://www.nysm.nysed.gov/IroquoisVillage/sistersone.html
"Corn, beans and squash, The Three Sisters, were the principal crops of the Iroquois and other Native American groups in the northeastern United States, at the time Europeans arrived here about 1600"
Rhonda, thank you! And don't wait...just exclude the bread layer. It will be yummy just the same.
What's not to like? This sounds scrumptious and I can't wait to try it. (I'm on a low carb diet right now so I'll have to wait!) YUM!
Laci brought the leftovers to work with her today. I was lucky enough to taste. This is both super light and filling at the same time. This is a new go-to recipe for my family. LOVE IT!!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Yummy! This should be nicknamed The Three Sisters Casserole - for the beans, squash and corn. (I learned something from my kids' Native American study unit.)