Monday, December 10, 2012

Maple-Thyme Roasted Carrots

2 T. olive oil
2 T. maple syrup
3 springs fresh thyme, leaves removed from stems
1/2 t. sea salt
1 lb. carrots, peeled and cut in oblique shape

Preheat oven to 400 degrees.  Mix olive oil, maple syrup, thyme and salt together in a small bowl, then toss the carrots in the mixture.  Place carrots on a small baking sheet and roast in oven for 20 min.

Saturday, December 8, 2012

Sweet Potato, Sausage & Greens Soup

Yum, yum, yum!  I decided to try this recipe because I had an abundance of kale and sweet potatoes from the garden, but I never dreamed it would be so delicious.  I'm sure the Italian sausage I bought at Rooster St. Provisions was part of the secret to the fabulous flavor combo.  Yum!
1 T. olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
Sea salt & pepper
3/4 lb. sweet Italian sausage, casings removed
1 lb. sweet potatoes, unpeeled and diced medium
4 c. chicken broth
2 c. water
3/4 c. small pasta shells
4 c. packed roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan. for serving
In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with sea salt and pepper.  Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth and water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions.  Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.  Serve with Parmesan.
Serves 6.

Monday, December 3, 2012

Sausages with Acorn Squash and Onions

Source:  Everyday Food magazine, December 2012

1 large acorn squash, halved, seeded, and cut into 1/2-inch slices
1 red onion, cut into 1/4-inch wedges
3 T. olive oil
sea salt and pepper
4 hot or sweet Italian sausages (3/4 lb. total)
1/2 c. grated aged Asiago cheese (2 oz.)
1 T. chopped fresh sage leaves
1/4 c. dried cherries, chopped

Preheat oven to 475 degrees.  On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper.  Add sausages to sheet.  Roast until vegetables are just tender, 15-18 minutes.  Heat broiler.  Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes.  Sprinkle with cherries to serve.