Three Sisters Bowl
Mill City Cooks

Three Sisters Bowl with Maple Roasted Turkey

By: Yazzie the Chef

Brian Yazzie aka Yazzie the Chef (Diné/Navajo) is from Dennehotso, Arizona and based out of Saint Paul, MN. Yazzie has a degree of Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College 2016. He is a summer resident chef at Dream of Wild Health farm, a team member at Indigenous Food Lab based out of Minneapolis, MN, a delegate of Slow Food Turtle Island Association, and a team member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of indigenous foods of the Americas.

Brian and his Fiancée, Danielle Polk (Hoonmana Polk) are the Founders/Owners of Intertribal Foodways. A culinary mission specifically working with and for the betterment of tribal communities, wellness and health through Indigenous foods. They travel internationally and are available for catering, private dinners, pop up dinners, chef demos & cooking classes, collaborations, and presentations on indigenous food sovereignty.

Recipe created for the Mill City Museum’s ‘Thanksgiving: Myth, Memory and Food‘ event on November 23rd. Learn more.

 

Ingredients

  • 5 cups hominy, nixtamalized and cooked
  • 4 cups cooked black beans from Bean Market
  • 1 whole acorn squash
  • 2 bunches dandelion or other bitter greens
  • 2 bunches green onions
  • 1 turkey breast
  • 1 bunch culinary sage, chiffonade/thinnly sliced
  • 1 cup maple syrup from Horner’s Corner
  • Salt – to taste
  • Garlic powder – to taste
  • Sunflower oil
  • 1 cup roasted sunflower seeds
  • 5 cups vegetable stock

Method

Serves 4 – 6 people.

TURKEY BREAST:
Rub with sage, salt, garlic, and oil. Place turkey in a small roasting pan, pour in vegetable stock, cover roasting pan and bake at 275 degrees for 2.5 – 3 hours. Uncover, rub maple syrup and bake at 400 degrees for 5 – 7 minutes uncovered til skin is golden brown. * cool 15 mins and slice or shred.

ACORN SQUASH:
Cut squash in half, clean out seeds, cut squash into med cubes. Place on a sheet pan toss with oil and bake at 400 degrees for 5 – 7 minutes til tender. *cool down

GREENS:
Chiffonade or roughly chop dandelion, saute at medium heat til dandelion greens are wilted.

COMBINE INGREDIENTS:
Add squash, hominy, beans, to wilted greens and heat thoroughly. Add salt and garlic powder to desired taste.

SERVING:
Spoon vegetables in bowls and top with desired amounts of turkey, chiffonade green onions, and sunflower seeds. ENJOY!!