Tag Archives: pork

Bratwurst, Butternut Squash, Potato, and Kale Stew

Variation from 4/3 - buffalo Italian sausage, sweet potatoes, potatoes, and turnips

Variation from 4/3 – buffalo Italian sausage, sweet potatoes, potatoes, and turnips

Adapted from CHOW

Community training session dinner, 2/20/13; Community training session dinner, 4/3/13 (with bison Italian sausage, sweet potatoes, and turnips)

Lots of colors in this stew mean that there are lots of vitamins and nutrients in it! You can substitute any kind of squash (or even sweet potatoes) for the butternut, and any kind of greens (fresh or frozen) for the kale. You could even try it with a different kind of sausage! Feel free to experiment to find what you like.

I have included a stovetop version and a lazy slow cooker version. In the stovetop versions, you brown the sausage and onions first, which gives a deeper and better flavor to the stew. But if you don’t have much time to prepare, you can skip it with the lazy version.

  • 1 tablespoon vegetable, canola, or olive oil
  • 12 ounces fresh bratwurst sausage, cut into 1” pieces
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 3/4 teaspoon caraway seeds, optional
  • 1 small butternut squash, about 1 lb, chopped into roughly 1” cubes

Cut the squash between the rounded part and the straight part. Peel the skin off the squash using a vegetable peeler or a knife. After peeling, cut the rounded part in half (top to bottom). Use your fingers to take the seeds out of the squash (you can roast them later for a snack). Using a spoon, scoop out the stringy part that was around the seeds and throw it away. Cut the squash into roughly 1” cubes.

  • 10 ounces red potatoes, chopped into roughly 1” cubes
  • 1 28-oz can diced tomatoes (or 1 quart home-canned tomatoes)
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 6 oz kale or other greens, fresh or frozen
  • Black pepper, to taste

STOVETOP INSTRUCTIONS: Heat a large heavy pot or dutch oven over medium-high heat. Add oil, then brown the sausage pieces: allow to cook without stirring for 2-4 minutes, until the bottom is browned. Stir and cook 2-4 minutes longer, until browned on another side. Remove the browned sausage to a plate or bowl – it doesn’t need to be cooked through, just brown on the outside.

Add onion to pot. Cook, stirring to scrape up any browned bits on the bottom of the pan, until onions are soft, 6-8 minutes. Add garlic and caraway seeds (if using) and cook 1 minute more. Add sausage back to the pot, then add the squash, potatoes, tomatoes with juice, water, and salt. Bring to a simmer, turn heat to low, cover, and simmer until vegetables are tender, about 35-50 minutes. Add the kale and simmer 6-8 minutes more. Taste and add salt and pepper as needed.

LAZY SLOW COOKER INSTRUCTIONS: Place all ingredients except for kale and oil (kale comes later, and we don’t need oil here) in slow cooker. Cover and cook on high for 1.5-2 hours or low for 3-4 hours, until vegetables are tender. Add kale, cover, and cook for an additional 15-20 minutes on high or 20-30 minutes on low, until kale is wilted. Taste and add salt and pepper if desired.


Meatballs with Garden Greens

Community meeting training session, 11/14/12 – served over spaghetti with tomato sauce

Meatballs are an easy place to put some healthy, vitamin-rich greens into your diet. You can use frozen greens of any kind (spinach, kale, chard, beet greens, etc), from your garden or the grocery store. Serve these meatballs with your favorite pasta sauce and spaghetti. You could also make this recipe into a meatloaf – follow cooking instructions for Italian-Style Meatloaf.

  • 10 oz stale bread
  • 1/2 cup milk (it can be more sour than you’d want to drink)
  • 2 lbs ground beef (OR use 1 lb each ground beef and pork)
  • 8 oz frozen greens (spinach, kale, etc), thawed and chopped
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • OR substitute 1 ½ tablespoons Italian seasoning for all the herbs if fresh herbs are unavailable
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Using your hands, rip the stale bread into flaky crumbs. It’s okay if they’re uneven sizes. In a large bowl, pour the milk over the bread and allow the bread to get completely soaked.

Add all remaining ingredients. Mix thoroughly to combine (using your hands works best).

Roll mixture into balls. You can bake or pan-fry the meatballs.

OVEN METHOD: Preheat oven to 350 degrees. Grease a baking sheet. Place meatballs on sheet and bake until cooked through with an internal temperature of 160, about 25 minutes.

STOVETOP METHOD: Heat 1 tablespoon oil in a large pan. Add meatballs and cook, turning when they become browned on the bottom, until completely browned and cooked through.

Serves 8.

**All ingredients in bold can be grown in your own garden or purchased at a farmers market.**


baked spaghetti and meatballsVARIATION: Baked Spaghetti and Meatballs

Community meeting dinner, 1/23/12

In a baking dish, combine meatballs, 1 lb cooked spaghetti (or other pasta), and 4-6 cups (or 1 jar) tomato sauce. Toss to coat everything evenly with sauce. Top with 1/2 cup of your favorite shredded cheese – mozzarella, parmesan, or other. Bake at 350 for 30 minutes, until cheese is browned and bubbly. Serves 8.

Roast Pork Sandwiches with Roasted Peppers and Spinach

Community meeting demonstration dinner, 10/3/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 1 cup roasted red peppers, freshly roasted, jarred, or home-canned
  • 1 cup spinach or other greens 

Divide the pork between the 4 rolls. Top with roasted peppers and spinach. Serve.

Yield: 4 sandwiches.

Pork and White Bean Chili
Adapted from Bon Appétit

Committee meeting working lunch, 8/16/12
Community meeting training dinner, 3/20/13

This simple meal is hearty and filling. As a bonus, it tastes even better as leftovers.

  • 1 tablespoon canola, vegetable or olive oil
  • 1 pound ground pork
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 1 jalapeno pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 cup beef or chicken stock, or liquid from cooking beans, or water
  • 3 large tomatoes, roughly chopped OR 1 14.5-ounce can diced tomatoes
  • 3 cups cooked white beans (from 1 cup dry beans) OR 2 cans white beans

In a large pot, heat oil. Add ground pork and cook until lightly browned and cooked through. Remove cooked pork to a plate or bowl. To the now-empty pot, add onion, carrots, and jalapeno. Cook on medium heat, stirring occasionally, until softened, 8-10 minutes. Add chili powder, cumin, and oregano and cook one minute, stirring.

Add stock/bean liquid/water, tomatoes, and beans. Return cooked pork to the pot. Bring to a boil, then reduce heat to a simmer and cook for 30-40 minutes. Spoon into bowls and serve.

Serves 8.

All the ingredients in bold are things you can grow in your own garden.

Roast Pork Sandwiches with Radishes and Yogurt Dressing

Community gardening training session dinner, 6/4/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 2 tablespoons plain yogurt (or you can substitute low-fat sour cream or mayonnaise)
  • 1 tablespoon lemon juice (or you can use red or white wine vinegar)
  • 2 teaspoons canola, vegetable, or olive oil (omit if using sour cream or mayonnaise)
  • ¼ cup chopped fresh parsley*
  • 1 large pinch salt
  • black pepper, to taste
  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 4 radishes, thinly sliced*
  • 8 large leaves lettuce, washed and dried

Prepare dressing: in a small bowl, mix together yogurt, lemon juice, oil, parsley, salt, and pepper.

Assemble sandwiches: Spread the dressing on the rolls, dividing it evenly between the sandwiches. The add pork, radish slices, and lettuce to each sandwich. Serve.

Yield: 4 sandwiches.

*Radishes and parsley can be grown in your own garden.