Turkey Sausage with Vegetables and Herbs

The Kentucky Fresh Cookbook by Maggie Green includes recipes to fit the season. The recipes take into account what vegetable is in season and what is locally available. Nutrition information is not included but if you have been cooking for a while you will know what to substitute for healthier options. The recipes are simple it is easy to add other vegetables or meats or substitute items.

I made Chicken Sausage with Squash and Fresh Herbs, p. 211. I had some turkey sausage so that is what I used instead of chicken sausage. I added red pepper, and tomatoes as the recipe suggested. The recipe calls for kalamata olives, capers, summer squash and red onion.  Great flavor and a perfect recipe for this time of year with all the fresh produce available.  Make some rice or Parmesan bread to go with it.  Pair with a bottle of white wine such as Riesling or Chardonnay.

Wok Wednesdays – August

 

                                                                Helen Chen’s Pork and Cucumber

August’s Wok Wednesdays picks are perfect for this time of year. Fresh produce in the store and farmer’s markets are at their peak.  The recipes are from the Breath of the Wok:  Helen Chen’s Pork and Cucumber, p. 83 and  Liang Nian Xiu’s Moon Hill Corn and Beans, p. 132.  Both with fresh vegetables and flavor.  

For the Pork and Cucumber recipe on p. 83 use 12 oz. of pork butt or shoulder. Cut into 1/4 inch bite size pieces. If you cannot find a small piece of pork, slice off 12 ounces and use the rest to make Memphis style pulled pork.

 

 

 

 

Combine the pork in a shallow bowl with sherry, cornstarch, soy sauce sesame oil and salt.

 

 

Rinse the fermented  black beans and mash in a small bowl.  

Slice the red pepper and cucumber.

 

 

 

 

Prepare all ingredients ahead of time for stir frying.  Additional ingredients include chicken broth, salt, and sliced garlic.

Serve with rice, though it makes a filling meal without it. Pair with Ling Niam Xiu’s Moon Hill Corn and Beans, p. 132.

 

Wok Wednesdays – August

              Liang Nin Xiu’s Moon Hill Corn and Beans, p. 132 – The Breath of the Wok

Liang Mian Xiu’s Corn and Beans is a very simple summer meal. Ingredients include corn on the cob, green beans, chopped coarsely, garlic ginger, fresh chilies tomato, sugar and salt. I didn’t have any chilies so I used red pepper flakes.  Stir fry ingredients and enjoy.  Pairs well with Pork and Cucumbers.

 

Mediterranean Herb Crusted Fish

In addition to Crab Cake Buddha bowl from karenskitchenstories I made Mediterranean crusted fish.  This recipe is from McCormick recipes.  While it calls for Tilapia other white fish will work as well.  I had some cod loins in the refrigerator so that is what I used.

Spices include:  1/2 tsp. salt, 1 tsp. minced garlic, 1 tsp. marjoram, 3/4 tsp. ground mustard, 3/4 tsp. basil leaves, 3/4 tsp.oregano, 1/2 tsp. black pepper. Melt 1/3 cup butter or use olive oil. Mix spices and butter or olive oil. Spread 1 Tbs. of mixture on to fish. To the rest of the butter add 1-1/2 cup chopped fresh spinach leaves, 3/4 cup panko bread crumbs, 1/3 cup finely chopped red bell pepper, 3 Tbs. shredded Parmesan cheese. Mix together well. Spread evenly among the fish fillets. Bake at 400 degrees for 15 minutes or until fish flakes easily.