Week of Meals 3/25 – 3/29/11

Goat sausage was available at distribution.  It is a breakfast sausage due to the sweetness and spices added, but it is not one of those really-sweet-maple sausages that you can only eat for breakfast.  I bought some and intended to eat it for breakfast on Friday.  A cooked breakfast did not happen on Friday as I was in a hurry to get to my volunteering at the Food Depot.  I decided to eat it for lunch and jazz up the sweet with hot curry and tandori spices.  I have the recipe below.  You can eat this sausage for a lunch or dinner.

CSA Share

Swiss Chard, Pinto Beans, Apple Juice, Cherries, Organic Quinoa, Sunny Sprouts

Week of Meals

Friday: Goat sausage, swiss chard and sprout stir fry

Saturday: Quinoa with kiwi and maple syrup

Sunday: Grilled chicken with quinoa, swiss chard and feta cheese

Monday: Salad with sunny sprouts, cherry tomatoes and roasted garlic vinagrette

Tuesday: Cherry crisp for my potluck

Goat Sausage, Swiss Chard and Sunny Sprout Stir Fry

By Amy

1/4 lb goat sausage with hot curry and tandori spices

4 swiss chard leaves, de-stemmed and chopped thinly

handful of sunny sprouts, chopped

2 carrots, sliced thinly

1/2 onion, chopped

brown rice noodles

tamari sauce

fresh ginger

3 cloves of garlic, chopped

Cook the goat sausage with spices and salt and pepper to taste.  Set aside.  Use a large pan with high sides or a wok.  Heat to medium high.  Saute the onions in almond oil.  Add the carrots and saute until tender (I like mine crispy).  Add swiss chard and remaining ingredients on top of the chard.  You may need to add a little water to help the chard wilt.  I also use a cover to help the process.  Cook the noodles per instructions on the type that you purchased.  Mine took 10 minutes.  Add a little tamari to the noodles and then cover with the sausage and vegetable mixture.  Serves two.

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