We’ve taken a N.Y. Times recipe, tweaked it to our liking and come up with a stew that is definitely a keeper.

We’ve added a few chopped sweet peppers to the stew from our stash of our frozen 2021 peppers.  They add sweetness and color plus we’re just crazy about peppers.   We didn’t have thyme on hand so we just used Rosemary and it was fantastic.  The original recipe did not include a chopped green, but that is one of our favorite ways to finish a soup.  You can use most any chopped green you have on hand.

Finally, you could make the stew by using 1 lb. BBF bulk Italian sausage instead of links.   Skip the first step of cooking the sausage.  Instead, make tender pork dumplings by adding teaspoon size pieces of sausage to the stew after the greens are cooked.  The raw sausage will easily cook very quickly – no need to precook the sausage.   Just simmer gently for a few minutes and then serve.

2 tablespoons extra-virgin olive oil, plus more for serving
1 pkg BBF Italian sausage links, use 4 sausages, sliced into ¾” pieces
2 tablespoon tomato paste
½ teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 lg onion, chopped
2 sweet peppers, any color, chopped or use frozen chopped peppers
4 garlic cloves, finely chopped
1 pound dried great Northern or navy beans
2 teaspoons salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 c finely chopped greens – cabbage, Napa cabbage, kale, spinach, etc.
2 teaspoons balsamic vinegar, plus more for serving
Freshly ground black pepper

Heat oil in a large stockpot over medium. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel and set aside.

Add the tomato paste and cumin to the pot. Cook, stirring constantly, until dark golden, about 1 minute. Immediately, add the carrots, celery, onion, peppers and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Bring to a simmer and then reduce heat to low simmering gently until the beans are tender, about 2 hours. Add more water, if needed, to make sure the beans remain submerged.

When beans are tender, add chopped greens of your choice and cook until tender. Return the sausage to the pot.  Stir in the vinegar and black pepper.  Taste and adjust seasoning.  Serve drizzled with more vinegar and olive oil, if desired.

This is a delicious fall/winter salad that’s been appearing on our table quite often lately.  Serve it as a side dish or eaten as a vegetarian meal.  We use Butternut Squash – our hands down favorite for its dense texture and natural sweetness.

1 Butternut Squash
1/2 lb BBF Salad Greens – for fresh salad and wilting
Organic Sunflower Seeds, Pecans or Walnuts
Organic Dried Cranberries
Classic Vinaigrette

Coarsely chop your favorite wilting greens. We often use arugula, swiss chard, escarole or kale. Set aside.

Preheat oven to 350 degrees. Slice Butternut squash into 1″ slices. We do not peel our squash and eat the tender skin. Peel if you prefer. Using a high heat safe fat like coconut oil, oil a cookie sheet and place squash on pan. Roast squash for 15-20 minutes and flip when bottom has browned and caramelized. Continue cooking another 15 min or until pieces are just tender.

Remove butternut from the oven and scatter chopped greens over the top. Drizzle with olive oil and a sprinkle of salt. Place back in oven and roast for another 5 minutes just until greens have wilted.

Prepare fresh salad greens by tearing or chopping into serving size pieces and placing in a large shallow bowl. Drizzle with your homemade vinaigrette and toss.

Pour roasted squash and greens over the fresh salad greens. Gently toss. Add organic sunflower seeds, pecans, walnuts and/or dried organic cranberries. Serve immediately.

Serving this with dollops of creamy goat cheese or a really good feta would put this over the top.

We can thank Chef Monika Sudakov of the lovely Chestnut Street Inn in Sheffield, IL for sharing this delicious soup recipe.   Chef Monika is an amazing chef.   The combination of her culinary talent and appreciation for real food, often grown locally, makes every meal at Chestnut Street Inn delicious start to finish.

This is an excellent, simple soup recipe.  Use the best ingredients possible for the best flavor.

1 lb ground pork (can sub ground lamb or BBF breakfast sausage)
2 garlic cloves, finely minced
1/2 c carrot, finely minced
1/2 cup cilantro leaf, chopped and/or flat leaf parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin

The Soup

6 cups chicken broth, preferably homemade
1/2 cup onion, chopped
2 stalks celery, chopped
1 – 28 oz can organic whole tomatoes, diced OR 4-6 summer fresh tomatoes, diced
1/2 teaspoon ground cumin
1 teaspoon fresh oregano, minced or ½ tsp dried
2 cups summer squash, diced
1/2 cup cilantro

Make the meatballs first by combining pork, garlic, carrot, cilantro, salt, pepper and cumin. Form 1″ meatballs on cookie sheet and set in refrigerator.

For soup, combine chicken broth, onion, celery, tomatoes and their liquid, cumin and oregano in large pot.  Bring to simmer and continue cooking until celery and onions are tender.  Turn up the heat a bit and drop meatballs in the soup.  Return to simmer and cook another 10 minutes until meatballs cooked through.   Add zucchini and cook until tender.   Add fresh cilantro to finish.   Season with salt and pepper to taste.

Additions:  When we have so many vegetables coming from the garden, we’ll add a few favorites to this soup including broccoli florets, diced chard stems and leaves.  Kale is also excellent chopped and added to the soup.  We always add a leafy green to our homemade soups.