Sometimes we need to know someone is on our side, cheering for us to achieve our goals or just make it through a challenging season. You can let your family know your are rooting for them with a pizza featuring root vegetables. Serve up this Root Vegetable & Sausage Grilled Pizza for your next family night and finish the evening with fire roasted s’mores or a movie and popcorn.
Ingredients: 1 medium turnip 1 medium rutabaga ¼ pound ground sausage, cooked 1 pizza crust 1 tablespoon olive oil 2 teaspoons fresh thyme, finely chopped Garlic and fine herb gurney cheese, crumbled Freshly grated Parmesan cheese
Peel and slice turnip and rutabaga. Steam the two root vegetables until tender.
Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill and place on a workable surface.
Brush cooked side of crust with olive oil. Top with turnip and rutabaga and season vegetables with thyme, salt and pepper. Add sausage and desired amount of cheeses.
Return pizza to the grill and continue cooking for about five minutes, until cheese has melted and light grill marks appear on the bottom of the crust. Remove from the grill, slice and serve.
Not your traditional muffin, this savory version is packed with mashed sweet potatoes, hearty oats and maple breakfast sausage. Enjoy these warm muffins with a cup of coffee or hot tea to fuel up on a chilly winter morning. Getting an early start to your day? Pair a muffin with a boiled egg for a packable, on-the-go breakfast. Store leftovers in the refrigerator or freeze for up to three months and reheat when ready to serve.
Ingredients: 1¼ cups whole wheat flour 1¼ cups all-purpose flour 1 cup rolled oats 2 teaspoons baking powder 1 teaspoon mustard powder ½ teaspoon salt ¼ teaspoon white pepper 1½ cups mashed sweet potatoes 2 large eggs ½ cup milk 1 tablespoon maple syrup ½ pound maple breakfast sausage, cooked and drained
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flours, oats, baking powder, mustard, salt and pepper.
In a large bowl, whisk together mashed sweet potatoes, eggs, milk and maple syrup. Gradually add dry ingredients to the bowl of sweet potato mixture, stirring to combine. Fold in sausage.
Fill muffin cups and bake for 25 to 30 minutes, until golden brown.
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.
Frittatas are one of my favorite one-pan meals to serve for breakfast, brunch or dinner. They are so versatile and can be made with any of your favorite vegetables, meats and cheeses. This one incorporates fresh kale, sausage and smoked gouda for a combination that will please both meat and vegetable lovers alike. It pairs well with homemade hash browns and freshly squeezed orange juice.
½ pound ground mild sausage
1 medium bunch kale, trimmed and chopped
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup low-fat milk
¾ cup smoked gouda, shredded
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat an 8-inch cast-iron skillet over medium-high heat and cook sausage until browned. Drain grease from skillet and return to stovetop.
3. Add kale to skillet in two batches and sauté until wilted, about 5 minutes total.
4. Beat eggs with a whisk in a medium bowl. Stir in salt, pepper, milk and gouda.
5. Pour egg mixture over kale and sausage and gently stir to evenly distribute. Let the eggs start to set for 1 to 2 minutes without stirring. Place skillet in the oven and bake for 20 to 25 minutes until the eggs are set and the frittata is lightly browned. Serve warm or at room temperature.