(Photo courtesy of Rusted Van Photography)

The most colorful season of the year is upon us. As spectacular trees display vibrant amber, red, and yellow colors, the days shorten and  the air becomes a little more crisp, Autumn invites us to enjoy again those hearty “fill you up” dishes. This recipe, provided by our friends Kim Harer and Cicely Williams, is adapted from Ina Garten (http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe.html) and boasts an abundance of colors and deep flavors you have to taste to believe. It’s light but filling and freezes / reheats well for another meal.

Ingredients

1-2      Tbsp. Olive Oil

1         16oz Isernio’s Mild Italian Sausage Roll (The recipe in the photo above uses Isernio’s Mild Italian PORK sausage roll, but you can also use Isernio’s Italian Chicken roll or 4 links)

1 1/2   Cups yellow onion, chopped

3         Stalks Celery, halved lengthwise and chopped

3         Large Carrots, peeled, quartered lengthwise and chopped

4         Cloves Garlic, finely chopped or pressed

2 1/2   Cups butternut squash, peeled and diced into 1/2 inch pieces

2         Tsp. fresh thyme leaves, chopped

1         26-oz can Italian style plum tomatoes, with juice, squeezed by hand or broken up in pot with a wooden spoon

6-8     Cups low salt Chicken Broth

1        Bay Leaf

3        Tsp. Salt and freshly ground Black Pepper to taste

1        15-oz. can cannellini beans, drained and rinsed

1/2      lb. Dried Ditalini or Tubetti or other small tubular pasta

8-10    Ounces fresh baby spinach leaves

1/2     Cup good dry white wine

2        Tbsp. pesto

4-6     Tbsp. grated Pecorino Romano cheese

Let’s Cook!

Bring 5 quarts of water to boil. Add 2 Tbsp. salt to boiling water, add the pasta and cook about 8-10 minutes, or according to the package instructions. Drain the pasta. Note: If you will be freezing this recipe, you may want to skip this step and add cooked pasta when re-heating. Otherwise, the pasta may become over-cooked and mushy!

In a large 13 quart pot, heat 2 Tbsp. olive oil and cook sausage over medium heat, breaking meat up with a wooden spoon and cooking until all pinkness is gone. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, chicken broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken broth. Just before serving add the spinach,and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve with Pecorino Romano cheese and your choice of Italian bread.

Isernio’s Sausage Now Offering Fresh Pork Sausage Rolls throughout the Pacific Northwest

We are excited to announce Isernio’s all-natural pork sausage rolls available for the first time in the Northwest!  Look for the Italian, Breakfast and Spicy Breakfast pork sausage rolls in the fresh meat department of QFC stores now.   Created from Frank Isernio’s recipes using premium authentic Italian seasonings, these sausage rolls can be used in place of ground beef in any of your favorite dishes.  And since they’re made from 80% lean, whole muscle pork; these all-natural sausage rolls are a great way to eat healthier without sacrificing flavor. The same flavors you enjoy in our links are now available in roll packaging.

Look for these Pork Sausage Rolls
available NOW AT QFC!

Try these pork sausage rolls in some of our favorite classic Italian recipes like Orecchietti with Rapini and Hot Italian Sausage and Pasta e Fagioli (“Pasta Fazool”), or in a hearty breakfast dish like Breakfast Frittata.   We are confident you’ll find our authentic Italian flavor and healthy pork sausage a delicious part of your meals.

This recipe, created by our good friend, Shebron Webley, combines all the elements of a hearty pasta dish in a healthier, better for you entree. Spaghetti squash is a great alternative to noodles and it’s packed full of important nutrients such as fiber, beta carotene, potassium and vitamin A. Ingredients: 1 Spaghetti Squash (3+ lb.) 3 Tablespoons of Butter 1 Can of Diced Tomatoes (14 0z) ½ lb. of Mushrooms, cut into quarters 1 Package of Basil, chopped 2-3 Large Shallots, choppd 1-2 Tablespoons Garlic, minced 1/3 Cup of White Wine 3/4 Cup of Shredded Parmesan Cheese 2 lb. Isernio’s Italian Sausages Let’s Cook! 1)    Cut spaghetti squash in half length wise and clean out the seeds.   Coat the flesh with olive oil, salt & pepper.  Place on baking sheet face down and roast in the oven for 35 minutes.  Once cooled, use a fork and scrape out the flesh of the squash from side to side. (Note: This will give it the noodle type texture and shape.  It will not work if you go top to bottom.) 2)    Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t place sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Drain the water and wipe out the skillet. In the same skillet, pan brown the sausages over medium heat with a teaspoon of olive oil (if you prefer to use the grill, grill over medium heat). Once the chicken sausages are browned and have reached an internal temperature of 165°F, slice them at an angle. 3)    In a sauté pan melt your 3 tablespoons of butter.  Add your chopped shallots, minced garlic and mushrooms and sauté for a few minutes.  Add the can of diced tomatoes with the liquid, basil and white wine.  Let the ingredients simmer, reducing the liquid a bit. Add the spaghetti squash and mix all ingredients together well.  Final step is to add the sliced sausage and parmesan cheese mix it all together. From Shebron, “I like to use the Hot Italian Chicken sausages for an extra pop of flavor.   You can garnish your dish with a bit more fresh basil and shredded parmesan cheese.   I serve this with a large mixed green salad and it is a hit every time! My family could not get enough!!” Special thanks to Shebron and her family for their commitment and for sharing their recipe!

Make mom think you hired a personal chef with this savory, elegant meal. Whether you are a Gordon Ramsay in the kitchen or a novice, mussels are a tasty, healthy and easy to prepare seafood and will put the “Wow Factor” in this special meal. “Easy to buy, store and cook,… mussels are simple yet sophisticated, making them the perfect choice to treat mom,” says Linda Duncan, Executive Director of the Mussel Industry Counsel (http://www.prnewswire.com/news-releases/mussels-for-mom—flex-your-muscles-in-the-kitchen-this-mothers-day-92879119.html)

This recipe for sausage and mussels is a favorite around here because it serves a lot of people (approximately 6-8) and it isn’t too difficult to create.

Ingredients

1 lb Isernio’s Hot Italian Sausage (tastes great with Isernio’s (hot) Italian Chicken Sausage too!)

2 Tablespoons Extra Virgin Olive Oil

4 Garlic Cloves, Finely Chopped

1 Medium Fennel Bulb, Finely Chopped

1 Cup Dry White Wine

1 Rosemary Sprig

½ Teaspon Salt

¼ Teaspoon Fine Ground Black Pepper

1 Pinch Crushed Red Pepper Flakes

3lb Small Mussels, Cleaned (Learn how to debeard, clean and store mussels here http://www.youtube.com/watch?v=o2Od7_XYye0)

1 Teaspoon Lemon Zest

½ Cup Finely Chopped Parsley

Let’s Cook!

Over medium heat, heat the olive oil in a large pot. Once the oil is hot, add in the garlic, lemon zest, fennel, salt, crushed red pepper flakes and pepper. After about 3 minutes, crumble in the sausage and thoroughly cook over medium-high heat for about 4-5 minutes.

Add the rosemary and pour the wine into the sausage mixture.

Bring to a boil then lower the heat to medium.

Add in the mussels, steaming them with the pan covered for about 4-5 minutes, until the mussels open.

You can put the mussels into one large serving dish and garnish with parsley or divide the mussels among 6+ bowls with the sausage and broth.

Have fun pairing this dish with mom’s favorite salad, bread and wine! We like to serve this dish with grilled Italian bread, a simple arugula salad and a light, crisp Pinot Grigio.