Hi guys! Sorry I have been MIA for about a week, did you miss me?
I went up north to Michigan last weekend for a wedding. It was a beatiful wedding and a ton of fun! My mom and I were both there and kinda took the weekend to be lazy and not blog. We headed up to Mackinac for a day, saw some sites, ate some fudge, laid by the pool and got sunglasses tans–ok that was just me. We also ate a ton of awesome food including my personal favorite of pizza with ranch dressing for sauce at Papa Lou’s. Which means my grocery trip this week consisted of mainly produce:
Very necessary after a lot of food
Had to go from a lot of this:
To a little more of this:
Greens, celery, coriander, green apple, lime. It’s all about balance, right?
The recipe I have today is actually from a few weeks ago but it would fit into my criteria this week because it is full of vegetables. I had a bunch of zucchini/squash that I needed to use up and was sort of sick of just cooking them the same old way. I searched around Epicurious and I am SO glad that I found this one. I’m sort of surprised I did find it since it doesn’t actually call for zucchini or squash but I’m not complaining.
It is called a Sausage and Summer Vegetable Saute and the original recipe is here.
I kept it fairly similar, but I did not use fennel and I did use 1 each of zucchini and squash (obviously). Also, I used spicy sausage meat (not in the casing) and I loved the addition of a little bit of spice. The original recipe says to serve the sausage on the side, but I mixed it right in and I think it really helped add some flavor that way–especially because the leftovers were even better a day or two later.
- 5-to 6-ounces fresh spicy sausage
- 1/3 cup water
- 3/4 cup chopped sweet onion
- 1 medium zucchini
- 1 small yellow squash
- 1 cup grape tomatoes + I used a few additional chopped tomatoes
- 2 ears fresh corn, kernels cut from cob
- 1/4-1/2 cup coarsely chopped dill
Cook onion, zucchini, squash and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and squash are crisp-tender and tomatoes are soft and beginning to burst. Add corn and dill and sauté 2 minutes. Then turn off heat and mix the crumbled sausage in.
It got 4 forks on Epicuriuos with 100% of people saying they would make it again. I don’t know if I’ve ever really seen anything get 100% before–so that means you should make it.
Have a great night!