The farmers market is winding down, but we got some good stuff, anyway.
The squash was one of those with the tough, bumpy skin, so I peeled it, cut it up, and cooked it in the same pan with the sausage. This local sausage is very lean; I may have had to add a little vegan margarine, in fact.
For my friends who keep kosher: Would it be permitted to use, say, pastrami or corned beef (a spicy meat, in other words) AND top it with feta cheese? Can you mix meat and dairy AFTER it's cooked?
Anyway, for those of us who don't have restrictions against it, this was delicious!
Marian Allen, Author Lady
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