Sausage with Roasted Potatoes, Braising Greens, and Oyster Mushrooms + Carrot and Beet Salad

Sausage + Carrots 'N Beets
Recipes by Farmers’ Chef Stacy Murphy

Sausage with Roasted Potatoes, Braising Greens, and Oyster Mushrooms

2 lbs sausage of your choice, sliced
1 lb potatoes
1 lb pattypan squash
½ lb oysters mushrooms, sliced
1 onion, diced small
3 cloves garlic, minced
1 cup stock of your choice
Braising greens, cleaned and chopped
Beet greens, cleaned and chopped
Fresh lemon juice

Preheat oven to 375°. In an oven-safe skillet, cook sausage until halfway done. Add onions and garlic to pan and cook until onions are translucent. Add braising greens and cook until wilted. Add stock, cover pan, and place in oven. Cook for 45 minutes.

Blanch potatoes whole and unpeeled. They should still be a little under-cooked.

Heat grill on high. When potatoes have cooled, slice into discs. Generously drizzle with oil, season with salt and pepper, and lay out in a single layer on a piece of aluminum foil big enough to fold over and close up. Repeat with raw squash on a new piece of foil. Put foil packets on the grill and let sit with cover closed. Squash will take 5 minutes. Potatoes will take 15 minutes, or until golden brown and crispy.

In a clean skillet over high heat, sear sliced mushrooms in a tablespoon of olive oil. Season with S&P. Add beet greens and hit with some fresh lemon juice.

Add everything except the squash to the braising greens. Mix together and return to stove and cook off any additional liquid. Gently mix in squash. Check seasoning and serve with your favorite hard cheese grated on top.

 

Carrot and Beet Salad

1½ lbs peeled carrots
1½ lbs beets, greens removed (leave about an inch of the stems so that you have something to grip when you rub the skins off)
Lemon dressing (recipe follows)

Preheat oven to 425°. Toss beets in olive oil and salt and wrap in aluminum foil. (Small beets can be wrapped together, bigger beets separately.) Roast for 45 minutes or until tender. When you unwrap beets be careful not to burn yourself. While still warm peel the beets by rubbing the skin off with paper towels. The friction will take it off and won’t waste any vegetable. Quarter beets lengthwise. Leave oven on.

Toss peeled carrots with olive oil and S&P. Spread out on sheet pan and roast in 425° oven for 10 minutes. They should remain a bit crunchy. When cool slice lengthwise in half or quarters depending on the size.

Separately, toss carrots and beets with lemon dressing. Keep the vegetables separate until serving to avoid bleeding.

 

Lemon Dressing

2 lemons, juiced
1 tablespoon whole grain mustard.
2 tablespoons minced shallot
2 leaves basil, torn
4 leaves mint, torn
¾ cup olive oil
S&P

Emulsify all ingredients together.