Polish Sausage and Zucchini Skillet

This simple one-pot-meal is the perfect thing to make during the summer when it’s too hot to turn on the oven. The balance of smokey polish sausage or kielbasa pairs so well with the sweet flavors of fresh summer zucchini and tomatoes. Compari tomatoes (2-3 inches in diameter) are my favorite when garden fresh tomatoes aren’t available. Grape or cherry tomatoes will also work.

Items used to make this recipe:

(affiliate links)

• my super sharp knife https://amzn.to/3frz7zO

• walnut cutting board https://amzn.to/33vDS97

• 14-inch skillet https://amzn.to/3kiLcuQ

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Polish Sausage and Zucchini Skillet

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 pound fully cooked polish sausage or kielbasa, cut into coins

• 2 cups diced yellow onion

• 2 cloves garlic, minced

• 3 cups chopped zucchini (remove seeds if using very large zucchini)

• 3 cups chopped compari tomatoes, cut in quarters (about 5 or 6)

• 1/2 teaspoon dried oregano, crushed in the palm of your.hand

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

Directions

1. In a very large skillet over medium heat, brown sausage coins in oil until golden brown on both sides; remove from pan and reserve.

2. In the same pan, add diced onions with a pinch of salt and saute until translucent, about 5 minutes.

3. Add minded garlic and stir constantly for 30-60 seconds; immediately add zucchini and continue stirring occasionally until tender (5-10 minutes).

4. Return sausage to the pan and add oregano, salt, and pepper; stir frequently for several minutes to reheat the sausage.

5. Add tomatoes and stir a few more minutes just until the tomatoes start to soften (but not lose their shape); taste and add salt and pepper if needed.

Note

• you can substitute halved grape or cherry tomatoes.

Ugly Lentil Soup

It’s cold and blustery outside, which always puts me in the mood for soup. I didn’t have a particular soup in mind so I took a quick inventory of my freezer, fridge, and pantry. I had plenty of homemade chicken stock in the freezer, dried lentils in the pantry, and kielbasa and carrots in the fridge. An hour later we were sitting down to a hearty bowl of liquid love. It certainly wasn’t the most attractive soup out there, but what it lacked in looks, it more than made up in flavor!

Items used to make this recipe:

(affiliate links)

• my go-to 6-quart stockpot https://amzn.to/2Q4Ev4d

• the very best vegetable peeler ever! https://amzn.to/2E0qoq9

• santoku knife https://amzn.to/2SgB86I

• my favorite soup ladle https://amzn.to/3uEB4UT

• dried French lentils https://amzn.to/3oF6mXU

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Ugly Lentil and Vegetable Soup

makes 6 servings

Printable Recipe

Ingredients

• 1 tablespoon oil

• 1 medium onion, 1/4-inch dice

• 1 medium carrot, 1/4-inch dice

• 1 pound kielbasa, 1/4-inch dice

• 4 cups chicken stock (try my homemade)

• 2 cups water

• 1 1/4 cups dried lentils

• salt and pepper to taste

Directions

1. In a large saucepan over medium-high heat, sauté onions and carrots until onions are translucent.

2. Add diced kielbasa and continue sautéing, stirring frequently, for 5 minutes.

3. Add chicken stock, water, and dried lentils; bring to a boil, then reduce to a slow simmer and cover for 30-40 minutes, stirring occasionally, until lentils are tender.

4. If soup is too thick, stir in a little more water; taste carefully and season with salt and pepper if needed.