Summer has come to a close but that doesn't mean that you should mourn the loss of all that light. (Okay, maybe you should bask in the sunlight one last time.)
But on the positive side, Fall means Harvest season and that means dozens of veggies are ripe now that haven't been available until now.
I like salad but am not really a fan of lettuce so I am constantly trying to come up with new ways of making salad. I became a member of a local farm share recently and that has led to a change in my recipe selection. It is much more environmentally conscious because I only make foods that are in season which cuts down on the carbon footprint of your food. But I am also forced to eat whatever come in season which has widedned my recipe choices.
For the Salad:
- Black raspberries
- Tomatoes, sliced
- Red Pepper, chopped
- Sugar beets, chopped
- Balsamic Vinegar
Here's a bit of trivia, sugar used to be refined from sweet beets until we started using so much that we needed a higher yielding crop. Chop vegetables and toss with a cap-full of balsamic vinegar. Serve.
For the sauce:
- 2 lbs ground lamb
- 1 package Sun dried turkey sausage (store bought on a whim but worth it!)
- Fresh Sage
- Fresh Thyme
- Onion, chopped
- 1 can whole tomatoes (this is store bought but worth it)
- 3 vine ripened tomatoes, diced
- 1 cup red wine
- 2 Thai Chili peppers, diced
- 2 medium hot peppers, chopped
- Red Pepper
- Green Pepper
- Medium, onion diced
Brown meat in a deep saucepan and remove, set aside. Leaving all the bits in the bottom of the pot, scrape up with a wooden spoon, they make for a great base for your sauce. Place onions in pot and cook until sweating. Then add chopped peppers. Place canned tomatoes in pot and cook until the entire thing starts simmering. Replace the meat into the sauce. Add wine and spices and chopped chillies. Turn heat to very low and let simmer for at least an hour. This sauce only gets better as the days go by if it lasts that long! Mangia and enjoy!
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