If you haven’t yet discovered our meat freezer located between the freezers and the dairy products then you are missing out on some fantastic local meat products! We have various cuts of pork, beef, and chicken all from local farms that allow their animals to graze year round in the pastures. This is unlike conventional meat producers where the animals are forced to spend the majority of their lives crammed into tight quaters, fed grains that they wouldn not otherwise eat in order to plump them up at an accelerated rate, and given various chemical additives and antibiotics in order to counteract the negative effects of such an unnatural diet. In addition, because these farms are local the meat isn’t being shipped accross the country reducing your carbon footprint every time you sit down to enjoy a meal. This recipe in particular is almost entirely from local products especially if you make your own pesto! And it is great for busy night when you don’t have a lot of time to be juggling lots of pots, pans, and dishes- the ingredients all get tossed in one baking dish and into the oven. If you don’t prefer meat I also have a meat alternative, Tofurkey Italian Sausage links, that work just as wonderfully with the recipe. So enjoy a delicious meal tonight knowing you’re helping support our sustainable food movement with each forkful!
Visit here for more information on the difference between conventional meat production and pasture-raised- knowledge is power.
Roasted Pastured Pork Sausage with Bell Peppers, Onions, Sun-dried Tomatoes, and Sweet Potatoes (Gluten Free, Dairy Free, Vegetarian Option)
Serves: 4
Ingredients:
- 4 Jones Farms Medium Sausage links or Tofurkey Italian Sausage links
- 2 organic bell peppers, sliced 1/4Ó thick
- 1 large yellow onion, sliced 1/4Ó think
- 4 cloves garlic, sliced thin
- 1/2 c sun-dried tomatoes, julienned
- 4 cups organic green kale, rinsed and roughly chopped
- 2 tbsp Bionaturae Extra Virgin Olive Oil
- 1 jar Meditalia Basil Pesto or 1/2 c homemade pesto (visit our blog for a recipe!)
- 1 organic Murasaki sweet potato, medium diced
- Sea salt & fresh ground black pepper to taste
Method
- Pre-heat oven to 400F.
- In a large bowl, combine bell peppers, onions, garlic, sun-dried tomatoes, kale, and sweet potatoes.
- Add olive oil, pesto, a sprinkle of sea salt and fresh ground black pepper and toss to coat.
- Spread the mixture out in a 9×13Ó casserole dish. Nestle the 4 sausage links into the mixture. Cover the dish with either aluminum foil or its own lid if available.
- Place the dish into the oven and bake for 40 minutes turning the sausage halfway through and tossing the mixture gently.
- Once the sausage is cooked through, remove from the oven. If desired, heat 1 tbsp of oil in a medium saut pan and brown the sausage on each side.
- Serve hot with the vegetables and enjoy!
Now that summer is coming to a close, check out our blog post on great, healthy snack ideas for back to school! In order to take full advantage of Tidal Creek’s weekly deals and specials consider becoming an owner.