I went grocery shopping today and saw green peppers were on sale for .99 each, so I bought two. When I got home I discovered I already had two green peppers in the fridge from my last shopping trip. Oops! Peppers are really versatile, and we go through them pretty quickly, so no real harm done.
Of the CSA veggies from last week, the fennel and Swiss chard were looking a tad sad, so I opted to make a sausage and peppers style pasta dish for dinner. I had some Field Roast Smoked Apple Sage vegan sausage in the freezer, and since I know apples and fennel work well together, I sliced up two links and browned them in a little olive oil. I set the sausage aside while I prepared the sauce.
I thinly sliced the fennel bulb and 1/2 of a white onion. I sauteed these in olive oil along with one clove of garlic and a little salt, until everything was really soft. Next, I added one green pepper, chopped, and sauteed several minutes more.
Once the veggies were cooked down a bit, I poured in a 28-oz. can of crushed tomatoes and a little balsamic vinegar and let the sauce simmer on low, stirring occasionally, while I boiled the water for the pasta. (I always make my own pasta sauce. It’s cheaper than buying jarred sauce and doesn’t have the added salt and sugar that most brands do.) I topped the cooked penne with a large scoop of the sauce and a few pieces of the Field Roast sausage and that was dinner. Quite tasty, too, if I do say so.
NOTE: I also had a large salad for lunch, making a nice dent in the head lettuce and using up the last CSA tomato.
CSA delivery progress:
Sugar snap peas Onion Fresh garlic
Fennel (2 bulbs) Tomatoes (2 large)
Eggplant Green beans Swiss chard Lettuce head