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Prep
Difficulty
Easy
Time
Estimate
45 mins
Skip the sausage and cheese for a yummy vegan version. Toss the sausage in the oven to start. Then work on the squash and soup. While the squash, onions, et al simmer, slice the sausage. Wash & dry the arugula and make the dressing. When you add the beans & kale to the soup, warm the French bread and saute the sausage. Serve with the sausage on the side if you have non-meat eating guests or stir into the soup prior to serving. Toss the salad and serve the parmesan alongside for guests to add their own.
Start with your favorite sausage. Cook it in the oven for about 10 minutes. Remove, slice, and saute until cooked through for a simple addition to pastas, soups and to accompany a vegetable feast.
A hearty vegetarian main dish stew, perfect for a blustery day as it bursts with winter’s harvest of squash & greens. Some of the flavor comes from using the end of a Parmesan rind. Higher end grocers often sell them in the cheese department. Leave out the parmesan to make it vegan or dairy free- it is delicious without it.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
