I had some sausage from the Farmer’s Market and lots of fresh veggies that I had picked up today. I decided to throw them together and it came out great. Kiddos gobbled it up (well minus the mushrooms for my 3 year old). It was satiating- who needs pasta?
5 links of sweet or hot Italian sausage
2 summer squash (or zucchini would work as well)
1 package of portobella mushrooms sliced
6 cloves of garlic sliced or diced
1 bunch of swiss chard…I used red swiss chard, but regular or rainbow swiss chard would work as well
1 bunch of fresh basil and or cilantro
chopped tomatoes (optional)
chopped avocado (optional)
2-3 TBS coconut aminos
First I put some water in the bottom of a skillet and cooked the sausages.
Once the sausages were cooked almost through I removed them from the pan, sliced them up, and put them back in the pan to brown up some
Next I diced up the squash and mushrooms and put it in a bowl with salt, pepper, and the sliced garlic
I mixed up these veggies in the bowl and then dumped them into a pan and sauteed with some butter and coconut aminos until the veggies were tender, then turned it down to simmer
Look at this beautiful swiss chard-a favorite with my kids!
I chopped it up
and added it to the pan with the veggies. I also added some torn up basil-cook until the swiss chard just starts to cook-but it’s still bright (only a couple minutes). I love garlic, so I added some more at this point.
mix the sausage in with the swiss chard mixture-I like to drizzle on some extra virgin olive oil at this point
chop up some cold cucumbers, scallions, basil or cilantro (I would have added chopped tomatoes and avocado to this cold mixture if I had some).
Sprinkle the cold veggies on top, and serve!
Here is the finished dish!