Our awesome neighbors brought over a bunch of veggies to share from the farmers market the other day. (Thanks Laura & Randy… y’all are the best!) Since then I have been trying to come up with a quick week night meal that would make the most of produce I had on hand.
My German hubby enjoys Summer Sausage/Kielbasa and so I usually have that on hand. I thought the smoky flavors of the Sausage would go nicely with the summer vegetables, and it really did! From start to finish this meal took me less than 20 minutes. This is what I used, my guess is you could use whatever summer veggies (Zucchini, Peppers, etc.) you love and have on hand…
1 Summer Sausage or Kielbasa or Polish Sausage (whatever you call it!) chopped and pan seared to make crisp on the outside.
1-2 Tablespoons Olive Oil
1 medium/small head broccoli
1/2 medium sweet onion such as Vidallia
2-3 cloves of garlic minced
1 handful of baby carrots
2 small crookneck squashes or summer squashes
3-5 button headed mushrooms
3-6 T, water or bone broth
Salt & Pepper to taste
In a medium heated skillet sauté onions in olive oil until transparent. Add meat, chopped broccoli, carrots, crookneck squash, minced garlic and mushrooms along with a few tablespoons of water or broth. Add salt & pepper to taste. Allow it to simmer covered (stirring frequently) until the veggies are tender crisp.
This skillet meal served three, but it could have easily served four.