Todays Harvest Dinner October 30th!                           Filled my basket from the garden!  Smashing the fresh cherry tomatoes as they cook, a bit of balsamic vinegar and the olive oil made a sauce just right for the eggplant and Andouille sausage to soak up.  Added some Farmer’s Market onion and garlic. Ending with my flower garden fresh herbs; sage, thyme, and oregano.  The green beans made the perfect side dish.  See post for recipe.  https://pamstacticalkitchen.com/2013/07/30/fresh-organic-green-beans-with-organic-bacon/

Late Harvest Dinner

• 1 lb.  Andouille sausage, this meat is from a farm-stead hog, fed table scraps, organic non GMO feed and living in the open.
• 1 small eggplant
• 1-2 baby bell peppers
• 1 medium sweet onion
• 12-15 fresh cherry tomatoes
• 3 cloves garlic
• Fresh herbs
• sea salt (unrefined)
• Fresh ground black pepper

1. Sauté sliced eggplant in olive oil & sea salt, until tender with some browning, then remove.
2. Sauté sliced onions and bell peppers in olive oil & sea salt, until tender with some browning, then add chopped garlic, cook a minute more and remove.
3. Brown sausage in olive oil, on both sides.  Add fresh cherry tomatoes and when tender, crush down with spoon add a bit of balsamic vinegar, and fresh herbs, and fresh ground pepper.google – k2 unlimited content