We love Field Roast sausage, and often buy 12-packs of apple, Italian, and Mexican Chipotle sausage for pool party bbqs. The chipotle is too spicy to eat straight, but is great in a soup! A quick google search brought up a Spanish-style soup that uses chorizo, along with beans and cabbage, more of my favorite things. Easy and delicious - and it hits you with a slow POW at the end. I like to add both green and purple cabbage -- it's so healthy and both last a long time in the crisper, great for soups and stir fries anytime. Ingredients 4 Chipotle FieldRoast sausages, sliced into medallions 3-4 cups cooked (or canned) white beans 2 T oil (I use canola) 1 large onion, diced 5-6 cups veggie broth 4+ cups green and/or purple cabbage, chopped (optional) 2 cups kale, chopped 1-2 T white vinegar Spices: 4 cloves garlic, diced 1 can diced tomato - or large tomato, diced 1 bay leaf 1 tsp salt fresh ground pepper (optional) pinch saffron threads Instructions Saute the
Showing posts from May, 2016
Shuchi made this delicious salsa for a pool party last weekend. It's fantastic and super easy to make. This one will become a pool party staple! Ingredients 1 bunch green (spring) onions (3-4 with green stems/leaves) 2-3 tomatoes, sliced cilantro - 1 cup (or 1 small bunch) 1 lime Tortilla chips (for serving) - I like the white chips at Trader Joes that have the aztec symbol Instructions Add green onions, tomatoes, and cilantro in a food processor. Pulse for a few minutes till finely chopped. Add salt and squeeze lime. Serve with chips!