Recipe 61009

we are mixing so I didnt have time to do an all out dinner.
brown rice, salad and some non sleep inducing stew seems good.

1/2 cup EVO
2 restaurant pats of butter
12 baby eggplants – peeled
4 LA white squash
4 yellow squash
2 zucchini
1 jalepeno
1 red sweet pepper
1 bunch of green onions
bunch of parsely
fresh basil
2 cloves garlic
1 tsp cayenne
cup of lemon juice (2 lemons)
cup of Dorignac’s olive salad
package of button mushrooms (or fancy or wild, whatever you have)
mild Italian chicken sausage from whole paycheck
whole paycheck low sodium organic chicken stock
Pomi crushed tomatoes
pinch of oregano
tspn black pepper
kosher salt to taste
1 tbspn corn starch or arrowroot in cup of cold chicken stock

heat oil and butter at 300 in a crock pot
saute the eggplant til both sides are browned- pinch of salt
(if you use big eggplant you’ll have to peel them and cube it)
add squash and jalapeno and red pepper
cook til squash softens
add onion, parsely, garlic and sausage
cook a few minutes
add olive salad and lemon juice
add chicken stock
add sliced mushrooms
add Pomi
bring to a boil then simmer on low for 30 min
add stock and starch

serve over pasta or rice

cucumber salad

3 cucumbers (fresher the better-mushy store cukes dont make it)
lemon juice to taste – between a splash and 1/4 cup
rice wine vinegar to taste
salt and black pepper to taste

slice the cukes thin
combine ingredients
cover and chill or eat immediately