Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Lentil and Sausage Stew
1 pound housemade DFC Pork Mild Italian Sausage
1 tablespoon olive oil
1 small yellow or red onion, chopped
1 carrot, chopped
4-5 stalks celery, chopped
1 medium gold potato, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried Italian herbs blend
1 cup French green lentils
1 bay leaf
1 quart veggie or chicken broth
2 tablespoons fresh lemon juice
1 bunch kale, destemmed and chopped
1/4 cup Italian parsley, minced
fresh bread for serving
Remove sausage casings, placing sausage pieces in a large pot with deep sides. Heat over medium until browned, using your spoon to break up the pieces, about 7 minutes. Remove from pot and set aside.
Add olive oil to the pot. Once hot, add onions, carrot, and celery and cook until softened, about 7 minutes, stirring occasionally. Add potatoes and cook 5 minutes more. Add garlic, salt, pepper, and herbs and stir. Then add the lentils, bay leaf, and chicken broth. Bring to a boil, reduce heat to maintain a simmer, cover, and cook until the lentils are soft, about 25 minutes.
Remove lid and add lemon juice, reserved sausage and kale pieces. Cook until the kale has softened, about 5 minutes. Turn off the heat and finish by removing the bay leaf and stirring in the parsley.
Serve hot with fresh bakery bread if that’s your thing. Makes great leftovers!
Yield: 6 servings