Delicious Dishes - Recipes

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5 Andouille Sausages
Bag of Kale
1 diced onion
1qt chicken broth
1qt water
1qt marinara sauce
1 lb shrimp

1. Saute Andouille Sausages and onion.
2. Remove sausages and slice
3. Add sausage, broth, water, and bring to boil.
4. Add kale and bring to boil.
5. Add marinara sauce.
6. Remove from heat and add shrimp
Serve plain or add pasta.

 A seasonal salad that really should be offered in restaurants. Fresh greens topped with Cabbage Farm strawberries, Walnut Hill Farms' asparagus, bacon, shrimp, walnuts, feta, and our Garlic Parmesan Sausage. Topped with a balsamic vinegar, olive oil, and Southern Comfort Honey dressing. This recipe took 30 minutes to prepare. We baked the sausages and asparagus for 30 minutes in the oven on 350 degrees. Fried some bacon crispy and crumbled. The shrimp were already cooked and the rest of the sides are easy enough. 

Our Polish Sausage
2 onions
4 potatoes
Several carrots
Baby portabella
Asparagus

1. Place thawed Polish in a dish.
2. Smother with diced vegetables...(We toss these in avocado oil, salt, pepper, paprika,and chives.)
3. Place in oven on 375
4. Cook for 1 hour covered
5. Uncover and add mushrooms to cook for 15 more minutes.

 Ingredients
•1 tablespoon olive oil
•1/2 cup prediced yellow onions
•1/2 cup prediced bell peppers
•1 lb mild Italian chicken (or pork) sausage, casing removed
•1 tablespoon Italian seasoning
•1 teaspoon pumpkin (or apple) pie spice
•1/2 teaspoon crushed red pepper
•1/2 teaspoon kosher salt
•1 (14.5-oz) can fire-roasted diced tomatoes, undrained
•1 cup pumpkin puree
•1 cup reduced-sodium chicken stock (or broth)
•1 (16-oz) package gnocchi pasta

Steps
1. Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, and peppers in pot; cook 2 minutes. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).
2. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender. Serve. 

Pizza made on the grill. To make things easier we bought a bag of Wewalka European style All Natural pizza dough and rolled it out. (Highly suggested) You can baste the dough with olive oil and garlic if you like. Add your favorite marinara. Top off with some cheese and Sweet Italian sausage placed on top. We grilled the pizza on 500° for 10 minutes.

Ingredients
3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

Directions
1. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
2. Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
3. Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.