Chef Pyet DeSpain, winner of the first season of Gordon Ramsay’s “Next Level Chef,” is set to release a new cookbook, *Rooted in Fire*, on November 18. This exciting collection showcases recipes inspired by her rich cultural background as a Native American and member of the Prairie Band Potawatomi tribe, as well as her Mexican American heritage.

In the pages of *Rooted in Fire*, DeSpain shares stories from her upbringing on the Osage Nation Reservation and in Kansas City. She fondly recalls, “I loved watching the grandmas and aunties cook big pots of beans, squash, and rice outdoors over an open flame during the ceremonial powwows and then place their labor of love on the long tables for all to enjoy during the supper break.”

Among the recipes featured in the book, one salad stood out to her from the very first moment she saw it. She writes, “I was drawn to its bright colors and varied ingredients. I dug in, and instantly fell in love with that three sisters salad. I have re-created that dish here, keeping it simple so you too can savor the traditional flavors of my youth.”

### The Significance of the “Three Sisters”

The three main components of this salad—corn, beans, and squash—are often called the “Three Sisters” in Native American culture. These crops were traditionally planted together, a practice that benefits the soil and yields a harmonious harvest.

Nutritionally, when eaten together, corn, beans, and squash complement each other by providing all the essential amino acids necessary for a complete protein, according to the Food Studies Institute. This makes the Three Sisters Salad an excellent plant-based option to satisfy your Thanksgiving guests or anyone seeking a wholesome, meat-free dish.

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### Three Sisters Salad
**Serves 4**

#### Ingredients:
– 1/2 teaspoon sunflower seed oil
– 1/4 white onion, diced
– 1 cup fresh or frozen corn, thawed (or 11-ounce can)
– 1 zucchini, thinly sliced
– 1 tablespoon fresh thyme leaves
– 15 ounces cooked black beans (or canned black beans, drained)
– Pinch of kosher salt
– Pinch of freshly ground black pepper

#### Directions:
1. Coat the bottom of a skillet with the sunflower seed oil and heat over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the corn, zucchini, and fresh thyme leaves. Cook for 2 minutes, mix gently, then cook for an additional 2 minutes.
4. Add the black beans to the skillet and mix gently again.
5. Season with kosher salt and freshly ground black pepper.
6. Cover with a lid and continue to cook for 2 to 3 minutes, stirring occasionally.
7. Serve warm and enjoy!

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*Excerpted from **Rooted in Fire** by Pyet DeSpain (out Nov. 18), reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.*
https://www.bostonherald.com/2025/11/15/thanksgiving-recipe-three-sisters-salad/