Sausage & Vegetable Stew

This is hands down my favorite soup (at least right now). Last time I made it we didn't have any leftovers and it was so sad. I even posted my lament on facebook.

Click here for the printable version.

 You'll need: 3TBSP extra virgin olive oil, kosher salt, 1 TBSP apple cider vinegar, parsley, 2 tsp minced garlic, 8 baby red potatoes, 2 parsnips, 4 medium carrots, 1 large red onion, 1 lb kielbasa, 2 TBSP paprika, and 3 T flour. (not pictured 4 C water and sour cream for garnish)

 Dice the onion.

 Heat oil, onion, and garlic in a heavy pot over medium heat until softened. This will take about 5 minutes.

 Stir in the paprika and 1 tsp salt. Then stir in the flour,

 and immediately stir in the water until there are no flour lumps.

 Chop up the carrots and parsnip to bite size pieces,

 quarter the potatoes,

 and slice the kielbasa.

 Add the carrots, parsnip, potatoes, and sausage to the pot. Add some salt, turn up the heat, and bring to a boil.

 Reduce heat, cover, and simmer 20 minutes.

 Uncover the soup and stir in the vinegar. This just helps to brighten the flavor, so if you don't have any, it's not completely required.

Serve garnished with sour cream and parsley and some crusty bread on the side (a baguette works well) Then enjoy every last bite!

Click here for a printable version of this recipe.

What's your favorite soup?

Stuffed Zucchini Boats

Zucchini week continues! Are you enjoying all this zucchini as much as I am? We have been gorging ourselves on zucchini all week. Check out some of the other recipes here.

Ingredients:
6 oz ground sausage
2 zucchinis
1 medium carrot, grated
1/4 C diced onion
1 clove (1/2 tsp) garlic, minced
8-12 tsp grated Parmesan cheese

Preheat oven to 425 F
Allow a baking sheet to warm up in the oven as it preheats.
Cook sausage in a skillet over medium heat

 Meanwhile, cut zucchinis in half lengthwise and scoop out the centers (I use a grapefruit spoon and it's super quick and easy).

 Dice the zucchini centers and add it to the now cooked sausage along with the carrot, onion, and garlic. In the picture only half of the zucchini centers were added, because I needed the other half for something else, either way is still delicious.

 Saute the mixture another minute or 2, until everything is warmed through.

 Scoop mixture into the hollowed out zucchinis- they will be overflowing, but just pack it in.

 Sprinkle 2-3 tsp of grated Parmesan cheese on top of each "boat"
Once the oven is preheated, remove baking sheet, spray with non-stick cooking spray, add the boats, and place back in oven.

Bake 15 minutes or until zucchini is tender.
Serve and enjoy!

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Have you been enjoying any Zucchini recently?