Recipe 61009

 

we are mixing so I didnt have time to do an all out dinner.

brown rice, salad and some non sleep inducing stew seems good.

 

1/2 cup EVO

2 restaurant pats of butter

12 baby eggplants - peeled

4 LA white squash

4 yellow squash

2 zucchini

1 jalepeno

1 red sweet pepper

1 bunch of green onions

bunch of parsely

fresh basil

2 cloves garlic

1 tsp cayenne

cup of lemon juice (2 lemons)

cup of Dorignac's olive salad

package of button mushrooms (or fancy or wild, whatever you have)

mild Italian chicken sausage from whole paycheck

whole paycheck low sodium organic chicken stock

Pomi crushed tomatoes

pinch of oregano

tspn black pepper

kosher salt to taste

1 tbspn corn starch or arrowroot in cup of cold chicken stock

 

 

heat oil and butter at 300 in a crock pot

saute the eggplant til both sides are browned- pinch of salt

(if you use big eggplant you'll have to peel them and cube it)

add squash and jalapeno and red pepper

cook til squash softens

add onion, parsely, garlic and sausage

cook a few minutes

add olive salad and lemon juice

add chicken stock

add sliced mushrooms

add Pomi

bring to a boil then simmer on low for 30 min

add stock and starch

stir

 

serve over pasta or rice

 

cucumber salad

 

3 cucumbers (fresher the better-mushy store cukes dont make it)

lemon juice to taste - between a splash and 1/4 cup

rice wine vinegar to taste

salt and black pepper to taste

 

slice the cukes thin

combine ingredients

cover and chill or eat immediately