Hi Wire Hot Vegetable Curry With Mango Salsa Sambal Food

THREE SISTERS SAUTE WITH SAGE PESTO

Three Sisters Saute with Sage Pesto image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pound zucchini squash, cut into bite-size, or thinly julienned
3 tablespoons olive oil
1 cup heirloom beans, cooked
2 ears frozen sweet corn, thawed and drained
1 cup chopped ripe Roma tomatoes
Salt and pepper
1/3 cup Sage Pesto, recipe follows
1 cup pine nuts
1 1/2 cups fresh sage leaves, firmly packed
1/2 cup flat-leaf parsley leaves
1/2 cup olive oil
1/4 cup garlic chopped
1 teaspoon salt
1 lemon, juiced
1 tablespoon fresh, mild goat cheese, optional

Steps:

Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
Salt, only if needed and serve immediately.
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

CURRY MANGO DIP

Curry Mango Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 12m

Number Of Ingredients 5

Ingredients

4 ounces cream cheese, softened
8 ounces sour cream
1 1/2 tablespoons curry
1/2 teaspoon cayenne
1/2 cup mango chutney

Steps:

In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

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