Cooking with Cupboard Contents on the ides of March!


The following is a recipe we made up last week.  We wanted to taste-test our newest batch of sausage and this is what we found in our cupboard to go with it.  We decided to share the recipe because it was really easy and it turned out to be really yummy. Like we said, sausage is considered a FAST FOOD around this farm. :)

Serves 6
1 tablespoon butter (can also use tallow, lard, coconut oil)
1 medium onion, chopped
2 cloves garlic, diced
2 cups bone broth- pork is best for this dish but can use chicken, or veggie, or just water in a pinch
6 to 8 ounces organic mushrooms (any variety works), sliced
1 can (15 oz) garbanzo beans/chick peas, drained
½ to 1 can organic tomato paste, use more if you want more pronounced tomato flavor
10 ounces fresh spinach
1 pound Quarry Brook Farms bulk Pork Mild Italian sausage, thawed
Salt (optional and to taste)
Red pepper flakes (optional and to taste)
6 servings of something complimentary over which to serve the sausage and spinach mixture.   We used angel hair pasta because that is what we had in our cupboard but rice, polenta, mashed potatoes, any other pasta, or fresh bread would all work nicely too.  Can also serve alone if you prefer to skip grains/carbs but will make for less servings.  Prepare which ever you choose according to your tastes while the other ingredients simmer.  Then set aside and keep warm until time to serve.
Over medium-high heat, place butter (or fat/oil of your choice) into large skillet or Dutch Oven.   Add onions and garlic and cook for about 2 minutes, stir. 
Add tomato paste to onions and garlic and spread around pan.  Cook for about 1 minute until paste starts to darken slightly and smell good!
Add Italian sausage and immediately start to pull sausage apart using two forks.  Continue to pull sausage apart into crumbles as it browns.  Stop when sausage crumbles are a size you like and allow sausage to continue browning for about 5 minutes.  Stir frequently. 
Add sliced mushrooms and garbanzo beans.  Stir well and allow to cook together for another 3 to 5 minutes. 
Add bone broth and stir.  Wait for contents of skillet to start bubbling then lower heat to medium, cover and allow to simmer until mushrooms are tender and everything smells really good!
Add spinach and stir.  Replace lid and allow to cook just long enough for the spinach to wilt and turn bright green.
Sample and add salt/pepper to taste if desired.  Some may want a dash of salt with this dish and red pepper flakes are a great addition if you would prefer a little kick.
Serve over grain/carb of your choice and enjoy!  Or skip the grains/carbs and enjoy!