Instructions: 6 SERVINGS DAIRY-FREE 30 MINUTES

Corn has always been one of the most important foods in the Native American diet. Here, its combined with summer squash, beans and fresh tomatoes.

PESTO: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.

In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping tablespoon of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes.

Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on side.

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