Sausage, Beans & Greens Stew

Sausage and beans, beans and greens — both are classic combinations. This simple, one-pot, weeknight supper combines them all. This dish took less than 30 minutes to make and was a big hit at the table.

Sausage, Beans and Greens Stew

Serves: 2
Time to make: ~30 minutes

• 1 tbsp. olive oil
• ½ medium onion, diced
• 1 clove garlic, minced
• 2 Italian sausage links, sliced
• 1 can of any beans, rinsed and drained, or 1 cup pre-cooked beans
• 1 lb. leafy greens or cabbage, chopped
• ½ cup chicken stock
• grated cheese (optional)

Heat the olive oil over medium-high in a dutch oven. Saute the onion, garlic and sausage until the sausage is browned. Add the beans and greens, tossing to mix and wilt. Add the stock and bring to a boil. Reduce the heat to medium-low, cover and let simmer until the greens are tender, 7-10 minutes. Season to taste and garnish with cheese, if you like.

Notes: I love chicken sausage because it is leaner but still tastes like the real thing — to me, at least. While Italian sausage is called for, you could substitute any sausage flavor of a similar size.

Bonus Recipe: Easy Garlic Bread

I served this with my version of Easy Garlic Bread. Cut an Italian or French loaf into thick slices, but don’t cut all the way through. Slip a pat of butter between each slice and smear with a dab of roasted garlic paste (a handy ingredient that you can find in most grocery stores). Wrap in foil and heat at 400 degrees for about 10 minutes. Voila!

Classic Pear & Blue Cheese Salad

There’s a reason why certain combinations are “classics”–you never get tired of them. This salad just says to me, “Fall is here.” I think it goes great with the Autumnal Butternut Squash Soup.

Pear & Blue Cheese Salad

Serves: 2
Time to make: ~15 minutes

For the salad, layer on a plate:

• 1 head leaf lettuce, torn
• 2 pears, peeled, cored and sliced thin
• ¼ cup walnuts, toasted and chopped
• 2 oz. blue cheese, crumbled

Nifty tip: To core a pear, slice it in half lengthwise and scoop out the core with a melon baller.

Now make the dressing, which is just a simple vinaigrette, by whisking together:

• 2 tbsp. walnut oil
• 1 tbsp. red wine vinegar
• ½ tsp. Dijon mustard
• salt and pepper

Drizzle the dressing over the salad and serve.

Autumnal Butternut Squash Soup

This is a super-simple butternut squash soup based on my blueprint for creamy soups. I like the smooth, pure taste of squash in this soup, but it can be dressed up in many ways. For instance, I’ve added apples to it before; also chipotle chiles.

Butternut Squash Soup

Serves: 2
Time to make: ~45 minutes

• 1 tbsp. olive oil
• ½ onion, diced
• 2 cups chicken stock
• 3 cups butternut squash, cubed, peeled, and with seeds and stringy stuff removed
• 1 tsp. Northwoods Fire seasoning mix or other seasonings to taste
• ¼ cup heavy cream
• chives or scallion greens for garnish

1. Heat the oil over medium
2. Add the onion and saute until golden
3. Add the stock and squash
4. Season
5. Bring to a boil, reduce the heat to medium-low, cover and simmer 20-25 minutes, until the squash is fork-tender
6. Remove from the heat and puree
7. Stir in the cream and reheat over low
8. Garnish with snipped chives or scallion greens

Notes:

I wanted a little heat, so I used 1 tsp. of Penzey’s Northwoods Fire seasoning mix, which contains a lot of things but primarily: salt, pepper, cayenne, paprika and rosemary.

For a nifty presentation, you can swirl in the cream artfully with a spoon before serving (see photo).