Chef Pyet DeSpain, winner of the first season of Gordon Ramsay’s “Next Level Chef,” is releasing a new cookbook, Rooted in Fire, on November 18. The cookbook showcases recipes inspired by her background as a Native American and member of the Prairie Band Potawatomi tribe, as well as her Mexican American heritage.
In its pages, DeSpain describes growing up on the Osage Nation Reservation and in Kansas City. “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,” she writes.
One recipe featured in the cookbook is her take on Three Sisters Salad—a dish inspired by her memories and heritage. “From the moment I saw this salad, I was drawn to its bright colors and varied ingredients,” DeSpain says. “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 three components of this salad—corn, beans, and squash—are often referred to as the “three sisters” in Native American culture. These three crops were traditionally planted together and, when eaten together, complement each other nutritionally, providing all the essential amino acids for a complete source of protein, according to the Food Studies Institute.
This makes Three Sisters Salad a wonderful menu option for satisfying Thanksgiving guests, especially those following a plant-based diet.
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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 one 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 oil and heat over medium heat.
2. Add the onion and sauté until translucent.
3. Add the corn, zucchini, and thyme, stirring to combine. Cook for 2 minutes, mix gently, and cook for an additional 2 minutes.
4. Add the beans to the skillet and mix gently again. Season with salt and pepper.
5. Cover with a lid and continue to cook for 2 to 3 minutes, stirring occasionally.
6. Serve warm.
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*Excerpted from Rooted in Fire by Pyet DeSpain (available Nov. 18), reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.*
https://www.mcall.com/2025/11/15/thanksgiving-recipe-three-sisters-salad/