Sausage, Potatoes, and Squash

1lb sausage(I used beef kielbasa but anything you like will do)

2 med.-lg. red potatoes quartered and sliced thinly

1 med. yellow onion halved and sliced thinly

1 red bell pepper cut into 1/4 in. chunks

1 zucchini quartered and sliced thinly

1 yellow squash quartered and sliced thinly

2T olive oil

salt and pepper

1. Heat oil over medium heat in a large skillet. Add sliced potatoes and onions and cook for 15min or until potatoes are somewhat crisp.

2. Add red bell pepper and cook for 3-4min. Add zucchini and yellow squash and cook until tender. Takes 5-10min. depending on pan size. Make sure to stir every minute or so and season with salt and pepper to taste.

3. Place veggie mixture in a serving bowl and keep warm. Add the sausage to skillet and cook until heated through. If there is grease from the sausage drain it off. Add to veggie mixture and serve.

Notes:

I created this dish last night to use up left over farmers market veggies. You could use many different combination with this.

I cooked the sausage separate from the veggies due to it being a greasy sausage. If you were using a precooked turkey sausage or something you would not have to drain grease off of you could cook the sausage right along with the squash. This would also require a pretty large skillet but could be done.

Enjoy!

Portobello and Bean burritos

4-8 burrito or flour tortillas

2 c. cooked beans

2 large tomatoes chopped or 4-5 roma tomatoes chopped

2-3 garlic cloves minced or sliced thinly

8 oz. portobello mushrooms( baby bello's or button would do fine) sliced

3-4 scallions(or any kind of onion you have)

3 T. olive oil

1/4-1/2 t. cumin

sea salt

Toppings optional:

Salsa

Sour cream

Pepper jack or cheddar cheese

1. Saute sliced mushrooms and scallions in 1 T. olive oil until mushrooms are soft. About 5 min. on medium heat. Place in a bowl and set aside.

2. In same skillet heat 2 T. olive oil on medium heat then saute garlic for a few seconds. Add beans to skillet with a pinch of salt. Stir and mash them until they are the consistency you like. I mash mine with the back of my cooking spoon until they look like re-fried beans. You could also use a potato masher.

3. Stir together mashed beans, sauteed mushrooms, and the chopped tomatoes. Divide evenly between 4 large burritos or 8 flour tortillas and make a burrito.

4. Heat oven to 350 degrees and bake burritos in a casserole dish for 20min.(I line my casserole with unbleached parchment for easy clean up but you could just spray pan w/olive oil instead.) Optional: top with some salsa and cheese and bake 5 min. more or until cheese is melted.

Variations:

I have made these with half the beans and added a cup of rice. I have used several kinds of rice but I like a red bean and long grain brown rice combo the best. It's also very good with black beans.

Also, you can use many different spice. This works will with chili powder instead of the cumin or even in conjunction with the cumin. Play around with it and find what you like!

Don't forget different vegetables. You can add almost anything. I have sauteed bell peppers with the mushroom and it tastes great.

Oven roasted sweet potates

4 med. sweet potatoes, peeled and cut into 1/2 in. cubes
1 1/2 T. Olive oil
1 1/2 T. Honey
1 t. dried rosemary, crushed
1 t. sea salt

Preheat oven to 425 degrees. Place sweet potatoes in a baking dish or baking pan. Add olive oil, honey, rosemary and sea salt. Toss to coat. Bake for 20-30 minutes.

makes 4 servings

Even my kids like this recipe!