Mains and Sides Italian Sausage, Peppers & Onions by Vera Davey, Quaker Spring Farms A classic dish that’s both easy to make and delicious! Ingredients • 6 links sweet Italian sausage • 2 tbsp olive oil • 1 large yellow onion, sliced • 1 red onion, sliced • 4 cloves garlic, minced
• 1 large red bell pepper, sliced • 1 large green bell pepper, sliced • 1 tsp dried basil • 1 tsp dried oregano • 1/4 cup white wine Directions Heat a large frying pan over medium heat.
• 2 tbsp fresh lemon juice • 1 tsp maple syrup • Freshly ground black pepper Directions Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise and scoop out the seeds (or if you want the squash for a bowl, scoop out the meat and seeds). Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet. Wrap the garlic cloves in foil with a drizzle of oil and a pinch of salt, then place on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender. Set aside to cool. Once cool, peel the garlic and scoop 2½ cups of squash flesh from the skins. Discard the skins and reserve any extra squash for another use. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and salt, cooking for 5 to 8 minutes until softened. Stir in the nutmeg, cayenne, and pepper. Add the roasted squash, garlic, broth, and thyme leaves. Simmer for 20 minutes, stirring occasionally. Allow the soup to cool slightly, then blend with lemon juice and maple syrup until smooth. Work in batches if needed. Adjust seasoning to taste. Serve in bowls with a drizzle of olive oil, and garnish with fresh thyme, and microgreens if desired.
Looking for a New Shed this Winter? Add the sausages and cook until browned on all sides. Transfer sausages to a cutting board and slice into pieces. Add olive oil to the pan and heat over medium-high. Sauté the onions and garlic for 3 minutes. Add the bell peppers, basil, and oregano. Pour in the white wine and cook until the onions and peppers are softened, about 5 minutes. Return the sausages to the pan, reduce heat, cover, and simmer for 12 minutes. Serve warm. Acorn Squash Soup Ingredients • 2 medium acorn squash (about 3 lbs) • 3 garlic cloves, unpeeled • 2 tbsp extra-virgin olive oil, plus more for drizzling • 1 large yellow onion, chopped • 2 medium carrots, chopped • 1 tsp sea salt, plus more for sprinkling • 1/4 tsp nutmeg • 1/8 tsp cayenne pepper • 4 cups vegetable broth • 1 tbsp fresh thyme leaves, plus more for garnish
Christmas Memories are Made in the Kitchen
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