Not wanting to go overboard, I picked up purple kale, red peppers, apples, green beans and shrimp. The shrimp was wonderful last week so over the weekend I needed to figure out what to do with all the rest. I went to Rouses, thinking I might buy chicken to go with the peppers. I remembered having some delicious sausages at a barbecue once and know that sausage and peppers go well together. My only mistake was buying the sweet Italian pepper sausage to go with the peppers - that particular type of sausage has fennel in it, which I don't particularly like. Lesson learned!
But, since I don't throw anything out, I'll eat the sausage. I sauteed the sausage and then added sliced red peppers and a little olive oil. I brought half of what I cooked for lunch today and have the rest for later. I ate the sausage and peppers on tortillas with hummus. Delicious (despite the fennel).
As for the kale, I've been putting it in smoothies but still had a huge bunch that wilted in the fridge. Not wanting it to go bad, I knew I'd have to eat it for dinner tonight. I remembered I had some bacon in the freezer so I Googled "kale and bacon" and came up with this recipe. It sounded perfect. I had to adjust the recipe a little bit as I did not have 2 pounds of kale or 10 slices of bacon, but I used up all my kale and all my bacon and thus achieved the goal of the meal.
I realized something strange while eating this. Chinese food, specifically thin brown sauce, must be a combination of garlic, bacon grease, water and some leafy green because that's exactly what this dish tasted like. It was really quite yummy.
For dessert I blended two bananas with some yogurt, a tablespoonful of carob powder and a little water to make a mock Wendy's Frosty. I won't be eating there until they pay their tomato workers a fair wage. If you're interested in this campaign, please click here to sign the petition and read more.
What are your favorite farmer's market fares?