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Italian Sausage

Italian Sausage and Lentil Soup

By | Italian Sausage | No Comments

Italian Sausage and Lentil Soup

Ingredients:

½ lb. hot Italian sausage (uncooked)
1½ tbsp. olive oil
½ yellow onion, diced
1 large carrot, diced
1 stalk celery,diced
3 cloves garlic, diced
1 small zucchini, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 c. water
4 c. chicken broth
1 c. dry lentils
1 tbsp. fresh basil, minced
1 tbsp. fresh parsley, minced
1 bay leaf
¼ tsp. paprika
¼ tsp. thyme
¼ tsp. oregano
¼ tsp. red pepper flakes
Salt and pepper to taste

Instructions:

1. Saute onion in olive oil until tender in a large stockpot over medium-low heat. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
2.Add the tomatoes, water, chicken broth, and zucchinni and bring the soup to a boil.
3.Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer.
4. Cook about 40-45 minutes, or until the lentils are tender and the liquid reduces.
5.Remove the bay leaf and serve.

Roasted Cauliflower Salad With Bacon and Chickpeas

By | Bacon, Italian Sausage | No Comments

Roasted Cauliflower Salad With Bacon and Chickpeas

Ingredients:

1 head cauliflower
5 pieces of Boulder Sausage Peppered Bacon
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley

LEMON TAHINI DRESSING

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

SPICED CHICKPEAS

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Order Ingredients

Instructions:

1.Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper then place on baking sheet.
2. Roast the cauliflower and onions in oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Blend the tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth, then refrigerate until ready to serve.
4. Fry the bacon in a pan until crisp. When finished place on a paper towel to collect excess oil, then chop into bite size pieces
5.Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
6.Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
7.Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss. Serve warm or cold.
Thanks to budgetbytes.com, for the inspiration for this recipe. We did change it up a bit by including adding our delicious bacon.