One Local Summer :: Week #3
Something local...and something not quite local
My 100% local entry is simple this week, folks, sausage and eggs.
Local Ingredients:
Sausage - Kellie Brook Farm
Eggs - Lasting Legacy Farm
However, I did make another dish, that was not quite challenge worthy, but might be of interest to my fellow New England locavores.
Fusilli with Pak Choi and Sausage - my take on a recipe from Alice Water's The Art of Simple Food, (I don't work for Chez Panisse, I swear)!
Local ingredients:
A large bunch of pak choi aka bok choy, rinsed and chopped
1/2 lb of Italian sausage, casings removed
1 large onion, chopped
Non-local ingredients:
2 tbsp olive oil
Salt
Black pepper
Pinch of chile flakes
1 lb of fusilli
Add olive oil to pan. Form the sausage into small patties and cook over medium heat, until cooked through. Remove sausage and cook onion and pak choi. Add about 3/4 cup of water to cook greens. Season with salt, pepper, chile flakes. Cook until greens are tender. Add sausage back into pan and break up into small pieces, if you wish.
Cook pasta according to instructions and serve with greens/sausage over the top.
This was so delicious that my husband cleared about 3/4 lb of pasta in one day. I *think* he liked it!
Happy cookin'!
My 100% local entry is simple this week, folks, sausage and eggs.
Local Ingredients:
Sausage - Kellie Brook Farm
Eggs - Lasting Legacy Farm
However, I did make another dish, that was not quite challenge worthy, but might be of interest to my fellow New England locavores.
Fusilli with Pak Choi and Sausage - my take on a recipe from Alice Water's The Art of Simple Food, (I don't work for Chez Panisse, I swear)!
Local ingredients:
A large bunch of pak choi aka bok choy, rinsed and chopped
1/2 lb of Italian sausage, casings removed
1 large onion, chopped
Non-local ingredients:
2 tbsp olive oil
Salt
Black pepper
Pinch of chile flakes
1 lb of fusilli
Add olive oil to pan. Form the sausage into small patties and cook over medium heat, until cooked through. Remove sausage and cook onion and pak choi. Add about 3/4 cup of water to cook greens. Season with salt, pepper, chile flakes. Cook until greens are tender. Add sausage back into pan and break up into small pieces, if you wish.
Cook pasta according to instructions and serve with greens/sausage over the top.
This was so delicious that my husband cleared about 3/4 lb of pasta in one day. I *think* he liked it!
Happy cookin'!
Labels: food, local, one local summer, recipes, resources
posted by Geek+Nerd at 10:16 PM
2 Comments:
Oh my gosh that looks so good. I seriously need to go to the Farmer's Market after seeing this!
Pac choi is rumored to be in our first CSA pickup, so sign me up for this one, eh?!
Post a Comment
<< Home