Featured Recipe
Butternut Squash, Apple and Sausage Hash
1. In a large skillet cook sausage until no longer pink. Remove from pan and keep warm.
2. In the same pan heat 2 TBSP olive oil.
3. Add in butternut squash (or any dense sweet squash) and onion. Sauté over medium heat for 8 minutes.
4. Add in 4 TBSP of stock, cooked sausage, apple, garlic, salt and pepper. Sauté for 2 – 3 minutes.
5. Add kale and remaining stock. Cover and let kale wilt.
6. Remove from heat and top with crumbled feta.
7. Serve immediately.
Recipe by Chef Danielle Kitchens
Fresh Tip: Get a pint glass jar, add one inch of clean water. Snip off 1/4” from the bottom of the herbs, put in jar and cover with a clear plastic bag. I made sure no leaves were below water level. Put in fridge, change water every couple of days, picking out the yellow leaves if any.