Feed The Resistance: Indigenous Peoples’ Day!

Monday is Indigenous Peoples’ Day!  We’re celebrating a few days early, with a recipe from my wife’s tribe.  Laura is a proud member of the Oneida Nation, and somewhere in her youth, picked up a copy of the “Three Sisters Cookbook.”  The “Three Sisters” in Native American culture are Corn, Beans, and Squash.  The Three Sisters are important for both their agricultural sustainability and for their nutritional value.  The recipe that I made for today doesn’t actually feature the Three Sisters, but it does come from the The Three Sisters Cookbook – “Wild Rice Chicken Salad.”  The chicken salad features a sauce made with mayonnaise, milk and lemon juice.  As that sauce came together, it seemed way too runny, but after a little time in the fridge, it set up quite nicely.  In addition to the sauce, there’s chicken (of course), wild rice, onion, water chestnuts, grapes and cashews.  It’s all served over the top of lettuce leaves.

To pair with the Chicken Salad – Dee brought in One Barrel‘s “These Pretzels Are Making Me Thirsty” Oktoberfest, which worked very nicely with the flavors of the dish.

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!