It’s officially spring. You know what that means? Farmer’s Markets!
I’ve been wandering around my local farmer’s markets in the Sacramento area and have come across the nicest rancher who raises all of his livestock pasture-raised, grass fed and organically. I’ve started buying various cuts of meat from him, including ground pork, lamb chops and sausage. My favorite thing so far from his ranch is the hot Italian sausage, which inspired this recipe.
When creating this recipe, I was in the mood for Italian food and wanted to make a quick and simple one-dish meal. This meal can stand on it’s own, and would be equally delicious as a main dish served with some roasted asparagus (check out my recipe here!) or a salad.
On to the recipe!
Spicy Tuscan Sauté
- 1 lb hot Italian sausage, casings removed if any (or mild if you prefer)
- 1 lb ground turkey
- 1 small yellow onion
- 2 cloves garlic
- 3 small zucchinis
- 2 cups white or cremini mushrooms
- 1/2 bell pepper, any color
- 1-2 cups cherry or grape tomatoes
- 1/2 tbsp coconut oil (or olive oil if you prefer)
- salt and pepper, to taste
- 1 tbsp chopped flat leaf Italian parsley, optional
- Heat oil in large skillet over medium heat. Add sausage and turkey to pan. Cook until browned and cooked through, moving meat around pan occasionally and breaking it up into small pieces.
- While meat is cooking, prepare your vegetables. Dice the onion and mince the garlic. Chop zucchini into bite-size pieces, slice the mushrooms, and dice the bell pepper.
- Once meat is cooked thoroughly, remove pan from heat and transfer meat into a bowl. Drain some of the liquid but leave a small amount of the fat rendered from the sausage in the pan.
- Add onion to pan and cook over medium-low heat for 2-3 minutes, then add garlic. Once onion is translucent, about another 2-3 minutes, add zucchini, mushrooms and bell peppers to the pan. Turn heat up to medium and cook vegetables until fork-tender, leaving them with a little bit of crunch. Season vegetables with a pinch of salt and pepper.
- Cut each of the tomatoes in half, and add to pan. Continue cooking for about 1-2 minutes, until the skin of the tomatoes begin to wrinkle. Add meat back into pan, stirring the entire mixture together. Turn heat down to low, and allow the meat to come back up in temperature, about 2-3 minutes, stirring occasionally.
- Spoon the sauté into a bowl, and sprinkle with parsley. Enjoy!