It's the peak of the harvest season. "if it grows together it usually goes together" is a a great way to think when putting your meals together and often simple is the most delicious.
I was recently asked if I had a great seasonal recipe I'd be willing to have published. I was all over that! I cook this up often but writing the recipe takes a few trials so I get the measurements suitable for everyone to follow.
Then I took about 5 dozen pictures to get just a few to look good in a newspaper. I certainly am not a professional photographer but I get many compliments so I hope they make you happy like they do me. Real food, Real people, Real Good stuff!
As you may know I prefer a recipe that uses what's in season or can easily come from my freezer. All these recipes with fancy imported ingredients sound great, likely are delicious but are often budget busting for my little wallet.
Recently published in the Eagle News- Cazenovia Republican and sponsored by the Cazenovia Farmers Market. It was an honor to be featured and I hope to do more soon.
Summer Vegetable Medley with Pasture Raised Italian Sausage
1 pound Creekside Meadows Pasture Raised Pork Sweet Italian Sausage
3 small green zucchini- sliced about ¼ inch thick
3 small yellow summer squash- sliced about ¼ inch thick
5-6 scallions/green onions, coarsely chopped including green tops
3-4 medium sized new potatoes (try different colors!), skin on & diced
2-3 medium sized carrots, sliced thin
½ pound green or yellow beans, cut into 1 inch pieces
Olive oil, lard or butter.
Serves 4. Easily adjusted for more or less
40 minutes prep and cooking time.
Cook sausage in a large cast iron or stainless steel skillet on medium heat until done and juices run clear adding olive oil if needed to prevent sticking.
Remove sausage to cutting board to cool. Once cooled slice thinly.
On medium heat add the sliced carrots and diced potatoes first along with 1-2 tablespoons of the sausage dripping or olive oil to same skillet. Cook for 3-4 minutes adding oil as needed until they just start to cook but aren’t quite soft yet.
Next add the Beans, Zucchini, Summer Squash and scallions. Cook until crips (2-3 minutes) stirring often and add olive oil, lard, butter or even water to pan as needed. Remove from heat. Stir in the sausage. Serve topped with fresh chopped parsley. Season to taste but we find it doesn’t usually need any.
Try with our different sausages like Chorizo, Kielbasa or Xtra Hot Italian.
Other great toppings: crumbled goat cheese, freshly grated parmesian cheese, drizzle of balsamic vinegar or even a fried egg. You can easily substitute or add different vegetables and double amounts for more servings.
Make it a heartier meal served over cooked pasta, quinoa or brown rice.
Let me know what you think of this and share your versions.