Sunday, July 17, 2011

Simple Summer Salad and Sauteed Sausage

Sunday dinner this weekend came together thanks to the delicious veggies from our final gift delivery of Farm Fresh to You. After a fun and busy weekend I was happy to spend some time in the kitchen making a healthy homemade meal. Our 1:00am trip to the neighborhood crepe truck after a party last night (it's just SO GOOD!) was still on my mind so I was excited to have a fridge full of veggies. I whipped together a very simple summer salad featuring our farm fresh beets and some gorgeous looking heirloom tomatoes and served it up with sauteed chicken sausage and pumpkin squash.

The salad was the star of the show but the sausage and squash was a very satisfying combo and all together everything made for a very colorful plate.

Here are the easy recipes for the next time you need some veggies on your plate or feel like going crazy at the farmer's market!

Roasted Beet and Tomato Salad With Balsamic Glaze
3 large fresh beets - peeled and sliced
2 large fresh heirloom tomatoes
1 handful chopped fresh basil
1 tablespoon olive oil
1/2 balsamic vinegar

-Preheat the oven to 450 degrees
-Toss the beets in the olive oil and put on a baking sheet lined with tinfoil. Sprinkle with lots of salt and a little pepper.
-Roast for about 15 minutes or until the thinner slices are blackened at the edge.
-Take out and let cool a bit
-Put a small sauce pan on the burner over medium low heat and add in the vinegar. Boil for a few minutes or until it is reduced in half- it should be thicker and sweet (not too tart). Let cool down.
-Slice and chop in half the tomatoes and toss them in a bowl with the beats and basil.
Sprinkle with a little salt and pepper and pour on the reduced balsamic.
Toss and Serve!

Sauteed Chicken Sausage with Veggies and Squash - makes about 3 big servings (works great as leftovers!)
-4 medium sized fresh chicken or turkey sausages
-1 large green bell pepper chopped into thin slices
-1 cup chopped onion (thin slices)
- 2 cloves garlic, minced
-1/2 kombucha squash -- or butternut squash if you can't find this. Peel and cube (Peeling was a pain so if you can find the pre-cut or frozen version -- GO WITH IT!)
-1 cup tasty marinara sauce (we used Mario Batali's jarred Arabiata sauce)
-1 tablespoon oregano

-Preheat oven (or toaster oven) to 450 and put the squash in it on a pan with a little Pam and salt.
-Roast for about 20 minutes or until you can easily stick a for into it.
-While the squash is roasting put a large pan over medium0high heat and spray with cooking spray.
- Add the onion, peppers and garlic and start to saute. Season well with salt and pepper and add the oregano.
-Once the veggies are getting a bit limp throw in the sausages and continue to saute.
-Whenever the squash is done toss it in the pan with everything else.
-Once the sausages are browned on the outside cut them into pieces and continue to saute everything up as they cook through.
-Add the marinara sauce and mix all together. Add a little more salt and pepper to taste.
-When the veggies are soft and the sausages are cooked through go ahead and serve.


1 comment:

  1. Hey, you might enjoy some of the recipe's from Laura Neale's Black Kettle Farm -- an organic farm in Maine.