Chef Ryan Garcia from Seattle Children's Hospital joins us to cook up a delicious fall meal called "Three Sisters of Life". Chef Ryan is using ingredients grown right on campus at the hospital in Seattle Children’s Organic Garden. The garden has been around for over a decade, and produces all kinds of fruits and vegetables that go to the Ocean Café where both patient families and staff dine. The garden supports the hospital's mission to provide a sustainable environment for our community and works to improve the well-being of their patients, families, and workforces.

As executive chef in the Seattle Children's kitchen, Ryan aims to reinvent "hospital food", and give patients an enjoyable, gourmet experience.

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Three Sisters of Life Salad

4 servings

2 lbs. Butternut Squash, peeled, roasted, cut into 1/2” cubes
3 Tbsp. Olive Oil
1/3 Cup Black Beans, Cooked
¾ Cup Red Onion, grilled, diced small
½ Cup Roasted Garlic, chopped
½ Cup Fire Roasted Red Bell Pepper, diced
½ Cup Fresh White Corn Kernels, Roasted
¾ Cup Roma Tomato, seeded & diced
1 tsp Toasted Ground Cumin
1 tsp Chile Powder, lightly toasted
To taste Kosher Salt
To taste Black Pepper

1/3 cup Cotija or Feta Cheese, crumbled

Add to Coat Lemon-Olive Oil Vinaigrette

Pre-heat oven to 375 degrees. Wash the squash of your choosing, cut in half
and remove the seeds. Peel Squash, cut into 1 inch cubes, lightly toss with olive oil and place in the oven Bake until tender (about 45 minutes).

Prepare all ingredients separately. Toss to combine thoroughly. Add vinaigrette to lightly coat salad. Sprinkle crumbled cheese to the top of the salad and serve.

Lemon Olive Oil Vinaigrette

2 Tbsp Fresh Lemon Juice
1/4 Cup Champagne Vinegar
1 Tbsp. Agave Nectar
2 Tbsp. Dijon Mustard
2 tsp. Shallots, minced
1 clove Garlic, minced
1 tsp. Fresh Thyme
To taste Kosher Salt
To taste Black Pepper
1/2 Cup Extra Virgin Olive Oil

Combine the lemon juice, vinegar, agave, Dijon, shallots, garlic, fresh thyme, salt and pepper together in a small bowl and whisk to combine. Slowly stream the extra virgin olive oil into the mixture while whisking briskly. Taste and adjust seasonings.
Combine all ingredients in a jar, seal tightly and shake until emulsified.