Sounds like we should eat all the avocados we can between drought and Laurel Wilt, the industry has seen better days. I ran across this recipe on Vegan Richa trying to find something new to do with kale, and am very happy we tried it out. It wasn’t as complicated as it looks, but a good weekend recipe. While you could certainly leave out the sausage and keep things vegan, it was a nice addition.
Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage
Prep Time 2 hours hrs
Cook Time 1 hour hr
Total Time 3 hours hrs
For the Naan:
- 1/2 Cup Warm water
- 1 tsp Yeast
- 2 tsp Sugar
- 1 1/2 Cup White Whole Wheat Flour
- 1 tsp Onion powder
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Avocado mashed
- 1/4 Cup Basil chopped
- 2 T Nutritional yeast
- 1 Green chili finely chopped (optional)
For the Garlic Kale with squash and sausage:
- 1 Tbs Olive oil
- 1 Bunch kale washed, stems cut out and sliced
- 2-6 Cloves Garlic minced, depending on how garlicky you want it
- 1/2 Butternut squash peeled and diced
- 1 Pack Pre-cooked Sausages sliced
Making the Naan:
Mix the water, yeast and sugar in a bowl and let stand for 10 minutes or until frothy.
Add all the dry ingredients and avocado and mix.
Knead into a soft dough(3-4 minutes).
Cover and let sit for 1.5 hours or until doubled.
Add chopped basil, green chili, nutritional yeast
Knead for a minute to combine well adding flour if needed.
Divide dough into 6 parts and roll into oval shape
Heat a pan until very warm (med-high heat)
Spritz with water and place the naan in the pan.
Cover and let cook on medium high until it starts to puff.
Flip after about 1 minute and cover and cook another minute or so
For the Garlic Kale and Sausage:
Heat a pan add some oil.
Sautée the squash until starting to soften (~10 min)
Add the Sausage and continue to cook until browned
Add the garlic and kale and stir until the kale is wilted
Serve on Avocado Naan
TheKitchn, one of my favorite recipe sites featured these broccoli breadcrumbs. In looking for a good casserole to put these on, I found this Spicy Sausage and Penne Casserole. The two were made for each other. A good way to add some veggies to a casserole!
Spicy Sausage and Penne Casserole with Broccoli Breadcrumbs
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 12 oz Box of whole wheat Penne pasta
- 1 Package of andouille sausage thinly sliced (about 12 oz)
- 1/2 onion chopped
- 1 Red bell pepper chopped
- 2 Tbs butter
- 2 Tbs flour
- 1 1/2 Cups Milk
- 2 Cups Shredded Cheddar Cheese
- 1 tsp Creole seasoning
- A good grinding of pepper
- 2 medium broccoli heads finely chopped
- 2 Tbs olive oil
Preheat oven to 350.
Spray a 2-quart casserole.
Cook pasta according to package directions; drain, rinse, and set aside.
In a large skillet, cook the sausage with onion and red peppers until things start to brown.
Put the mixture on a plate.
Melt butter in the same skillet over medium heat
Stir in flour.
Gradually add the milk
Add creole seasoning.
Cook, stirring constantly, until thickened.
Add the cheese and stir until melted.
Add salt and pepper to taste.
Stir in the drained pasta and sausage mixture.
Pour into the prepared casserole dish.
Bake for 20 minutes.
While that's cooking, chop the broccoli and toss with olive oil.
Top the casserole with the broccoli and bake for another 10 minutes.
Florida doesn’t have much in the way of winter, but there are a few weeks when a nice, hearty soup makes a great dinner. This was fast to throw together and everyone ate it up. I adapted this from SparklePeople. You could use hot Italian Sausage for a spicier version.
Italian Tortellini Soup
MealsWeLike.com adapted from FoodieWife on SparkPeople
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 1 package Sweet Italian Turkey Sausage casings removed
- 1 onion chopped
- 6 garlic cloves minced
- 4 cups reduced-sodium chicken broth
- 1 can 14-1/2 oz diced tomatoes, undrained
- 1 package cheese and meat tortellini
- 1 package 9 oz fresh baby spinach
- 2 tsp minced fresh basil or 3/4 tsp dried basil
- 1/4 tsp ground pepper
- Shredded Parmesan cheese
Crumble sausage into a Dutch oven over medium-high heat
Add the onion.
Cook stirring now and then until meat is no longer pink.
Add garlic; cook and stir 2 minutes
Add the broth and tomatoes.
Bring to a boil.
Stir in tortellini; return to a boil.
Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
Add the spinach, basil, peppers.
Cook 2-3 minutes longer or until spinach is wilted.
Serve topped with Parmesan.
I was looking for a nice main dish incorporating zucchini the other day and came across this recipe for Zucchini Upside Down Cornbread. I liked the sausage and am always up for cornbread, so we gave it a shot. Not sure about the cooking time they list, I ended up doing about 45 minutes, at least 30 of which were at 425, which is what the cornbread recipe called for. I’d guess 40-45 minutes at 425 is the best bet. It sure looked good when it came out of the oven, but flip it over and wow, it’s a nice looking dish that tastes great and fills you up!
Zucchini and sausage upside down cornbread
Based on Bastrop Farmers Market
2 medium zucchini
1 lb Turkey/Chicken Italian sausage
1/4 cup chopped onions
8 ounces corn muffin mix–or recipe from corn meal container
1/2 cup shredded cheddar cheese
- Preheat oven to 425º
- Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
- In skillet, over medium-high heat, brown sausage; crumble well. Add the onion when partially cooked. Remove sausage onions and drain if needed. Reduce heat a bit. Add zucchini slices to pan. Cook over medium heat until browned, about 5 minutes, stirring twice.
- In a well-sprayed 8×1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
- Make the corn bread mix according to package instructions. Add cheese, crumbled sausage and onions, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
- Bake for 45 minutes, till top is golden.
- Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter.
Makes 6 wedges. Serve warm.
Another yummy recipe from Bella Eats. This Butternut squash risotto was really good. We reduced the rice to 1 cup and added some sliced Chicken and Apple Sausage along with the onion, which really complimented the squash. But you could leave it out to make a veggie meal.
I was looking around the web for something like this and found a few similar recipes, but most used hotdogs and none had any veggies in them. So I came up with this…turned out quite well.
- 4 sausages sliced into rounds, I used tomato basil chicken sausages
- 1 zucchini, diced
- 1 green bell pepper, diced
- 1 large can baked beans
- 1 can corn
For the Cornbread topping:
- 1 cup corn meal
- 1 cup flour
- 1-2 Tbs sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 2 eggs
- 2 Tbs oil
- 1 1/4 cup milk
Preheat oven to 400F. In a large dutch oven, saute the sausage until cooked through (if not already fully cooked) and starting to brown. Add the zucchini and green pepper and cook a few minutes longer. Add the can of baked beans and about 1/2 the can of corn. Stir everything together.
In a bowl mix the dry ingredients for the cornbread. Add the wet ingredients and the other half of the can of corn. Mix the cornbread batter and pour on top of the sausage, bean and veggie mixture. Put in the oven and bake until the cornbread topping is cooked through, about 40 minutes. Cool a bit and serve.
This recipe for Sausage and Spinach Quiche looked good. I love making pie crust from scratch though, so I modified it a bit.
For the crust:
- 1 1/3 cups White Wheat Flour
- 1/3 cup unsalted butter
- 1 Flax-paks
- About 5 Tbs ice water with a bit of lemon juice
Cut the butter and flax into the flour and add enough water to hold everything together. Roll out on a floured surface and place into pie dish.
For the filling:
- 1 package sausage sliced or removed from casing
- 1/2 onion chopped
- 1 clove garlic minced
- ~10oz bag of fresh spinach
- ~1 cup shredded cheddar cheese
- 5 eggs
- 1/2 cup milk
Preheat oven to 375. In a skillet, cook the sausage and onion. Add the garlic and spinach and cook until the spinach releases its water.
Place the cheese in the bottom of the pie shell, add the sausage and spinach mixture on top. Lightly beat the eggs with the milk and pour over sausage and spinach.
Cook at 375 for about 45 minutes.
The Publix Arpon meal last week sounded really good: Sausage and rice stuffed portabellas. We mostly followed the recipe, but cooked the rice from scratch, actually we had several meals that used brown rice, so I made a big batch on Sunday and put it in the fridge to use during the week. To up the veggie content, I added a pack of frozen spinach, thawed and drained. We also used cheddar cheese in place of the Gorgonzola, I am sure that would have been good, but thee kids aren’t that adventurous…
This was really good and FAST to make: a real winner for weeknight healthy meals!
From the recipe at Dinner A Love Story: Anna’s Sausage, Bean, and Kale Stew.
- 1 onion chopped
- 2 cloves garlic minced
- Package of Italian sausage (we used Turkey sausage)
- 32oz Low-sodium chicken broth
- 14.5 oz Can diced tomatoes
- 2 14oz Cans Cannelli Beans rinsed and drained.
- 1 bag (or bunch) of kale
- Parmesan cheese
Saute the onion in a large pot until softened. Add the garlic, pepper and shake of red pepper flakes. Remove sausage from casings adding to the pot and cook, crumbling, until cooked through. Add the chicken broth, tomatoes and beans. Bring to a boil. Add the kale and cook until wilted, about 3 minutes. Serve topped with Parmesan cheese.
Earlier in the week we made the beer-glazed beans with chorizo and orange from Mark Bittman’s book. We used andouille sausage and some pinto beans that we had left over from another meal. We cut the amount of beer a bit so that it thickened faster and was ready sooner. Turned out really good and was a fairly quick weeknight meal.