Spicy Chorizo Tacos

It’s officially that time of year again when summer is no longer a pipe dream. It feels just around the corner, and I’m already remembering little gems from last year, like these juicy tomatoes. Come onnnn.

IMG_2624

We’ve already got the wood planks set aside for a third raised bed, and I’m itching to get out and make it happen. Time to break out the summery recipes, sweep off the back porch, fill up that wine glass and enjoy.

IMG_2618

Tacos are good whatever the season, and despite the popularity of Taco Tuesday, I’ll eat them any day of the week. Especially with chorizo because, chorizo.

IMG_2626

What You Need:

  • 1 tbsp olive oil
  • 1/2 pound of chorizo
  • 1 tbsp chili pepper, finely chopped
  • 1 small yellow onion, diced into tiny bits
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground paprika
  • 1 cup fresh tomatoes, diced
  • 1 cup shredded havarti cheese
  • 1 cup salsa
  • 8-10 taco shells

IMG_2625What You Do:

Get two separate skillets and heat each over low-medium with a 1/2 tbsp of oil.

In one, cook the chorizo until browned and fully cooked.

In the other, cook the chili pepper, onion and garlic, covered, until the onion is soft and translucent.

Combine the chorizo and onion mixture, and combine well. Add the spices and stir to combine.

Heat your taco shells in the oven according to package directions.

Stuff tacos with chorizo filling and top with freshly chopped tomatoes, cheese and salsa.

Pro Tip: Put the cheese into the warm taco shell first so it melts underneath the other toppings. YUM.

IMG_2620          IMG_2628

Advertisements

Squash Stuffed with Sausage and Wine-Soaked Onions

Mike and I installed a doggie door this summer for Madison.

IMG_2475          IMG_2474

I think she has finally achieved her ultimate goal in life – to come and go as she pleases.

All I’m saying is that it was a little TOO easy to train her to use this door.

She’ll always come back in for food, though.

IMG_2425

What You Need:

  • One large summer squash (about 10′ long and fairly thick)
  • 1 cup diced onions
  • 2 tbsp water
  • 1 cup chopped green pepper
  • 1 chopped jalapeno
  • 1 pint cherry tomatoes
  • 1/2 cup garlic scapes, chopped
  • 1/2 cup white wine
  • 1/2 tbsp coconut oil
  • 1 lb. hot Italian (or your favorite) sausage, sliced into 1″ pieces
  • 3 cups tomato sauce, either your favorite jar sauce, or homemade this way

IMG_2421

What You Do:

IMG_2418

Preheat oven to 325F

Halve the squash lengthwise from stem to end and scoop out the inside seeds so you’re left with a hollow “bowl”.

Place face-down on parchment paper and bake for about 40 minutes.

While the squash is baking, take a large skillet and partially caramelize the onions by cooking them with the water on medium heat, covered, for about 10 minutes or until they soften and become fragrant.

Add the green pepper, jalapeno, cherry tomatoes, garlic scape and wine, and continue to cook, covered, for about 15-20 minutes or until all vegetables are soft and cooked through, the cherry tomatoes are puckered and split, and the wine has cooked off.

Remove from heat, drain and set aside in a large bowl.

IMG_2416

In a separate skillet, heat the coconut oil on low-medium heat, and add the sausage. Cook for about 15 minutes, turning the sausage periodically to prevent burning and to cook through each piece.

When the sausage is done, drain on a paper towel to absorb the grease, and add to the vegetable mixture, stirring thoroughly to combine.

Remove the squash from the oven and flip over so the scooped-out side is facing up.

Scoop the sausage filling into each squash liberally.

Place back in the oven for 10 minutes.

Cover each piece with tomato sauce and serve.

IMG_2423

 

 

Hot Italian Sausage and Roasted Pepper Risotto

So I’ve started watching this new TV show called The Last Man on Earth.

IMG_1198

At first the show really depressed me. I mean, it is kind of sad to think about a virus killing everyone off and then being the one person who’s left. All those lonely nights, right? But I guess having your choice of any car, any home, any ANYTHING would be pretty sweet. Who needs running water when you’ve got all the outfits?

IMG_1182

Of course, (spoiler alert), it turns out he’s not the last person on earth. He’s since met two women so, I think we know where this show is going. In the meantime, they’re giving us a real glimpse into how to survive in an abandoned world.

IMG_1195

In the second episode, they made meatballs out of raisins. I don’t know about all that, but I do know this dish is better than raisin meatballs.

IMG_1188

What You Need:

  • 1 pound red, yellow, orange and/or green bell peppers, seeded and sliced in half
  • 2 tbsp coconut oil, divided
  • 3 large links hot Italian sausage, cut into slices (I always pull off the casings but that’s just me.)
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded if desired to reduce spiciness, and diced
  • 1 cup arborio (risotto) rice
  • 6 cups vegetable broth
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 4 oz. firmer goat cheese for serving

IMG_1190

What You Do:

Preheat oven to 350F

Lay the peppers out on a baking sheet in a single layer and bake for about 20 minutes or until roasted (the skin will be pinched and they may have blackened or caramelized around the edges).

When the peppers are done, chop roughly and set aside.

In a medium skillet, heat 1 tbsp of the coconut oil and, when warm, add the sausage and cook, turning frequently to heat all sides.

While the sausage is cooking, heat the other tablespoon of coconut oil in a large frying pan and add the onion, garlic and jalapeno, sauteing and stirring frequently until onion is soft and translucent.

IMG_1196

Add the risotto and mix well.

Add one cup vegetable broth and stir constantly, keeping the dish on a simmer, until the broth has evaporated. Continue adding the broth one cup at a time until it has all absorbed or evaporated.

Mix in the salt and pepper.

Drain excess liquid from the sausage pan and blot out the sausage on paper towels if you like it less greasy like me.

Add the sausage and roasted peppers to the risotto and stir well.

Top with goat cheese. Enjoy!

IMG_1199

 

Farfalle Pasta Salad with Italian Sausage and Dijon & Siberian Kale Maple Stirfry

For Day 1 of my Five Days of Farmer’s Market Meals, I made a dinner that can be thought of as two side-dishes, two main dishes, or one side dish and one main dish. It’s up to you. Or maybe I’m overanalyzing (typical) and it’s clearly a main dish with a side dish.

I’ve debated this enough.

Either way, it’s a summery meal with lots of flavor and it’s super good for you too!

The farmer’s market ingredients included in this meal are:

  • Hot Italian Sausage links
  • Siberian Kale
  • 1 Red Onion
  • Bunch parsley (freeze what you don’t use)

IMG_4075

 

Farfalle Pasta Salad with Italian Sausage Recipe

What You Need:

  • 1 box farfalle (bowtie) pasta or any pasta shape of your choosing
  • 2-3 large sausages
  • 4 tbsp Pub-style dijon mustard (with the mustard seeds in it)
  • 1 1/2 tbsp parsley
  • 1 tbsp olive oil

What You Do:

Boil salted water in a large pot and cook pasta according to package directions.

While the pasta is cooking, heat the olive oil in a skillet on low-medium.

De-case the sausage links (if you desire – I always de-case them but I’ve been told that’s a weird thing to do), slice the links into pieces and place in the skillet.

IMG_4074 Cook the sausage, stirring it around often, until it’s browned and cooked through.

Drain the cooked pasta and run under cold water, stirring it around, until the heat is gone. Also rinse out the pot a few times with cold water to cool it down and remove the starch.

Place the pasta back in the pot, add the mustard, sausage and parsley and stir until well mixed. Keep covered and warm until ready to serve.

Recipe for Siberian Kale Maple Stirfry

What You Need:

  • 1 bunch Siberian Kale or just your favorite type of kale, coarsely hand-shredded
  • Half of a medium red onion, diced
  • 1 Serrano pepper, diced (optional)
  • 1 tbsp garlic, minced
  • 1 tsp yellow mustard seeds
  • Pinch of ground cumin
  • 2 tbsp pure maple syrup
  • 1 tbsp olive oil

IMG_4068

What You Do:

In a large skillet, heat olive oil. Add onions, and let simmer for one minute. Add garlic and serrano pepper. Stir continuously until onions become translucent.

Add the kale, stir and let cook until kale becomes soft and starts to reduce.

Add mustard seeds, cumin, and maple syrup. Stir well and serve.

IMG_4076

Pro Tip: The pasta dish can be served cold as a pasta salad, great for a last-minute cookout idea!