I'm using this week as one last summer hoorah. I know fall doesn't start until mid-September, but it's really never felt that way, has it? By the time September hits, it already feels like fall, and my tastes turn from zucchinis and tomatoes to brussels sprouts.
My mom and I are headed to northern California for a little get away. I'm not even there yet but I am already excited to just walk the streets of somewhere different.
Things I am looking forward to:
- Wandering through the fish markets, and sitting down to a meal where the fish is so fresh it was caught that day. Being inspired by eating something new and different and bringing that inspiration home with me.
- Taking it easy: Give my email inbox the pass and unplugging. Sleeping in. Going out for breakfast.
- Exploring the parks, forests, and vistas in Northern California-- place I visited as a kid but have long forgotten. My memories of redwood trees are just pictures now and my view of the ocean mostly made up in my head.
What are you doing as an end-of-summer hoorah?
Serves: 4 | Total Time:
- 1 tablespoon coconut oil
- 1 pound hot Italian pork sausage
- 4 tomatoes (for the sauce)
- 1/2 red bell pepper
- 1/2 white onion
- 2 cloves garlic
- 5 fresh basil leaves
- Salt & pepper
- 1 medium zucchini
- 1 medium summer squash
- 3 medium roma tomatoes (for the top)
- Pinch of thyme
- Salt & Pepper
- 1 tablespoon coconut oil, melted
- Optional: Parmesan
- Make the base sauce: in a skillet, heat 1 tablespoon of coconut oil. While the oil heats, chop: dice the tomatoes for the sauce into a small dice; dice the bell peppers; dice the white onion, mince the garlic.
- When the oil glistens in the pan, add the garlic and onions. Sauté until the onions are transparent. Add the pork sausage. Using a wooden spatula, break the sausage up into grounds. Cook until browned. Add the tomatoes and bell pepper to the pan, cover. Cook for 10 minutes.
- Stir the sausage mixture. Add in fresh herbs. Cook 5 more minutes, at a simmer, with lid off.
- Now, prepare the top layer. First, preheat the oven to 400°F. Then, slice the zucchini, summer squash, and roma tomatoes into thin rounds. Layer rounds in a pattern over top of sauce.
- Using a brush, spread melted coconut oil over top layer. Sprinkle with salt, pepper, and thyme. Bake in over for 15-20 minutes, until top layer just begins to brown. Serve hot. Optional: sprinkle with parmesan.