Vegetables and sunny-side-up eggs are my favorite breakfast combination. My Sweet Potato and Kale Breakfast Hash includes sausage in the mix for a hardy breakfast that will fuel you up for a busy day. This is also an easy dish to make for brunch, and leftovers are great warmed up and topped with a freshly fried egg on weekday mornings. Enjoy with a glass of milk or a cup of joe.
2 medium sweet potatoes, peeled and diced
½ pound ground sausage
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small bunch kale, stems removed and leaves chopped
4 eggs, fried to desired preference
- Preheat oven to 400 degrees Fahrenheit and place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat and arrange in a single layer. Roast for 20 minutes, flipping with a spatula halfway through cooking.
- Crumble sausage in a large skillet, breaking it up with a spatula for about 5 to 6 minutes, until cooked through. Drain sausage drippings from skillet.
- Add kale to skillet with sausage and sauté until wilted, about 3 to 4 minutes. Add sweet potatoes and stir to combine. Serve hash with fried egg on top.
Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow-Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.
The ingredient list may look long, but the recipe is easy to prepare and is mostly hands-off. Topping your bowl with oven-baked tortilla strips elevates this simple bowl of soup to restaurant quality, but without extra the calories of fried tortillas.
1½ pound boneless, skinless chicken breasts
2 small delicata squash, seeded and chopped, leaving the skin on
1 medium onion, peeled and diced
1 large jalapeno, seeded and finely chopped
1 tablespoon chili powder
½ tablespoon ground cumin
½ tablespoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon salt
2 (14.5 ounce) cans no-salt-added diced tomatoes
4 cups low-sodium chicken broth
2 cups frozen yellow corn, defrosted
Tortilla Strip Ingredients:
4 corn tortillas
½ tablespoon olive oil
¼ teaspoon salt
Shredded cheddar cheese
- Place chicken in the bottom of a slow cooker and top with delicate squash, onion, jalapeño, chili powder, cumin, oregano, paprika and salt. Add tomatoes with their juice and chicken broth. Cover with lid and cook on high for one hour. Reduce heat to low and continue cooking for five hours.
- Remove chicken and shred with two forks. Place shredded chicken back in the slow cooker and add corn and lime juice. Stir to combine and continue cooking on low while you prepare the tortilla strips.
- Preheat oven to 375 degrees Fahrenheit. Brush both sides of each tortilla with olive oil and cut into ¼-inch thin strips. Place tortilla strips on a baking sheet and sprinkle with salt. Bake for about 12 minutes, until crisp and lightly browned.
- Serve soup topped with tortilla strips and optional toppings of choice.
This velvety, butternut squash sauce is nutritious with a taste of decadence. Enjoy this guilt-free, creamy sauce topped with a little sausage or substitute toasted pecans for a vegetarian meal. Roasting the squash in advance makes this a quick meal to throw together for family or friends. When I have a lot of butternut squash in my CSA share, I like to roast up several batches to freeze for later use. Simply follow step one below and scoop the inside flesh from the squash. Store squash in zip-top bags and freeze until ready for use. Defrost squash in the refrigerator the day before preparing this recipe and you’ll have a homemade meal with farm-fresh ingredients on your table in less than 15 minutes.
1 large butternut squash, halved lengthwise and seeded
2 teaspoons butter
8 ounces any short whole grain pasta noodle, cooked according to package directions
1 tablespoon olive oil
2 cloves garlic, minced
1 cup skim or low-fat milk
½ teaspoon fresh grated nutmeg
½ teaspoon salt
¼ teaspoon white pepper
½ pound mild ground sausage
Fresh grated Parmesan cheese for serving
- Preheat oven to 400 degrees Fahrenheit. On a medium baking sheet, place squash halves flesh side up. Place 1 teaspoon of butter in the hollow of each squash. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
- Scoop inside flesh of squash from skin and place in a food processor or blender. Heat olive oil in a medium skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant, and combine with squash. Set skillet aside for later use.
- Add milk to food processor or blender and puree to create a smooth and creamy consistency. Pour butternut squash sauce into a medium sauce pan and warm over medium heat, stirring occasionally and careful not to boil. Season with nutmeg, salt and pepper. Reduce heat to low to keep warm until ready to serve.
- Meanwhile, cook the sausage in a medium skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain the fat and set aside.
- Divide pasta on four plates and cover with equal amounts of sauce. Top with sausage and Parmesan cheese.