Tag: sausage

Linguine with Cantaloupe and Sausage

July 31, 2014

Riverview CSA subscriber Andrea B. sent me this recipe and a note the last time we had a melon in our box:

I thought I’d share a recipe back. It’s from Publix. It’s not fancy, in fact at first it sounds quite odd, but it is delicious and a great way to use the cantaloupe we’d been getting. I hope there will be more later in the summer so I can make it again! It’s great with Riverview farms sausage (I used cheddarwurst the last time) …. and Charlotte tells me that the pigs love cantaloupe, so I guess they are meant to go together!

Sausage and Peppers

July 31, 2014

This idea from Seth Freedman of Forage & Flame, market chef for the East Atlanta Village Farmers Market, is so simple it almost doesn’t need a recipe. But it’s a nice reminder of a classic combination.

Apple-Sausage Rigatoni

July 31, 2014

Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.

Pasta with Sausage, Onions and Lettuce

July 30, 2014

If you’re thinking you’d like to do something with that head of romaine beyond fixing yet another salad, remember that the leaves make fabulous wraps for grilled anything. Or for spring rolls. I came home from the beach a few weeks ago with a bag of wild Atlantic shrimp. I poached the shrimp and then made spring rolls, using shredded romaine in place of the traditional rice noodles. When it came to eating the rolls, I laid each one in another romaine lettuce leaf, and added a few leaves of mint and basil, dipped the whole thing into a spicy Vietnamese dipping sauce and enjoyed.

I also love the idea of slightly wilted romaine lettuce. See what you think about this recipe.

South American Butternut Squash Stew

July 30, 2014

Thanks to Andrea B. who picks up her Riverview box in Grant Park for sending in this recipe from the February 2010 issue of Cuisine magazine. he recipe headnote says it’s an iconic South American stew called locro, and a perfect winter meal when served with crusty bread. This would be a great use for that jar of tomato sauce in this week’s box.

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