Saturday, June 11, 2011

Sausage and Asparagus Pie Recipe

This seems much more like a cold-weather meal, but we've had a few cool days over the last few weeks that made us hunker for some comfort food. This pie could be made with many combinations in the filling. I felt the filling needed a little extra bulk, so I threw in some leftover brown rice I had in the fridge. I think I could have just as easily sauteed some potatoes or winter squash.

1 double pie crust of choice.

1 lb bulk sausage, or sausage removed (this time I used lamb and rosemary sausage)
1/2 lb Asparagus, trimmed, but into 2 inch pieces and cooked to al dente.
1 small onion, diced, or the equivalent in diced scallions
1/2 C cooked rice or lightly cooked diced potatoes
2 eggs

For gravy
2 T all purpose flour
1/2 C milk
Salt and pepper to taste

Make pie crust, fit one half into pie dish, set aside. Preheat oven to 350. Cook asparagus and set aside. Cook sausage in cast iron skillet until browned, breaking apart with a spoon as you go. When browned, removed sausage with a slotted spoon and set aside to drain. Keep fat in skillet hot, add onions. When translucent add flour and whisk to make a roux. Add milk and continue to whisk until a think white gravy forms. Combine sausage, asparagus, 1 beaten egg and gravy and stir to combine. Pour into bottom of pie crust in pie dish. Top with other half of crust, seal edges, but slits in top and brush with second beaten egg. Bake for approximately 40 minutes until golden brown.

Meal Plan: June 11 - 18

Spinach Quiche with red leaf salad

Slow Cooker Cowboy Beans with rice and spinach

Tuesday: (K at 1769 Reception)
Tortellini with tomato sauce

Leftover Quiche and salad

Spinach tacos with leftover Cowboy Beans


Saturday: (K at 1769 Reception)
Pancakes for dinner

Sunday, June 5, 2011

Meal Plan: June 5-11

Lamb and Rosemary Sausage pie with tossed salad (recipe to come)

Fresh pasta with broccoli and garlic sauce

Leftover sausage pie with salad and stewed rhubarb

Pasta with pesto and garbanzo beans

Roast beef wraps with hummus, zucchini tzatziki, red leaf lettuce and radishes

Homemade pizza

"Market dinner"