Sage and apple work magically here to create a distinct and satisfying sausage flavor. I use these sausages to make vegetarian toad in the hole. I suggest making a large amount, cooking them all and then freezing so that you have your very own homemade sausage to go whenever you need it!
Winter has at last taken up residence in western North Carolina, but that doesn't mean we can't enjoy fresh, colorful and seasonal salads. This one will give you quite a pow in the taste buds and as always, takes minimal effort to prepare.
Right now radishes are really coming into their own. They are a good accompaniment to something like pasta or rice for their ability to help break down starch in the body. Plus, they come in some truly glamorous colors. I love watermelon radishes though they are pungent.
Full disclosure, you will need a food processor or mandolin to get nice, thin, palatable slices for this salad. Experiment with your roots here, the list below is by no means exhaustive. I usually stick to 3 different vegetables to allow them to shine. If you are using radishes, consider adding a little sugar to counterbalance the heat. I also find pairing them with sweet beets helps with this as well.
- 1 part rice vinegar
- 2 parts sesame oil
- Pinch of salt
- 1 tsp of sugar (optional, useful if your radishes are really strong)
A combination of three of the following thinly sliced in equal parts
- Beets (red or golden)
- Small turnips
- Fennel bulb
- Jerusalem artichoke (sunchoke)
After the culinary debauchery of Xmas, you're probably looking for something fast, easy, economical and healthy. It's time you got to know the humble lentil. Its versatility will make it a staple of your kitchen.
These humble legumes are packed with fiber, protein and iron. They are filling, comforting and fat free. They come in various forms from red to black to green to brown. I use the small red ones and larger brown ones the most though my favorites are probably the French puy lentils; they're considered the caviar of the family.
Soups and stews are an obvious choice for sure but they make great vegetarian burgers and roasts and are a good alternative to ground beef in cottage pie. I also love them as a salad. Many's the evening I have arrived home a little late and lentils have saved my bacon. After a flurry of initial prep that I often do after putting the baby somewhere and feeding the cat, I can sigh with relief as they bubble happily on the stove and I can get changed, play with the baby and watch some news. Dinner will be ready in about twenty minutes.
This curry is rich and satisfying. By all means add some of your favorite vegetables to bulk it up.
2 tablespoons of canola oil
14 oz 1 can of coconut milk
14 oz Dried Red lentil (basically fill the empty coconut milk can with the lentils)
14 oz of chicken or vegetable stock
1 onion finely chopped
1 inch of ginger minced
2 cloves of garlic minced
1 tablespoon of curry paste (I like Patak's mild)
1 teaspoon of turmeric
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