This is not as much a formal recipe as it is a hodge podge of on-hand CSA ingredients. I find this to be a perfect use of the hot italian sausage, especially for those that might not otherwise be a fan of its spiciness. The hot Italian sausage adds a kick to the bland braise of the cabbage, and the potato does a wonderful job tying it all together.
I can’t say enough about this roasted garlic dressing. It gives the roasted beets a totally new flavor profile. Trust me, you will start slathering everything with this dressing!
This gargantuan fungus has been rumored to taste like lobster when sautéed in butter. I just had to give it a try to see if the rumors were true. The conclusion? You don’t have to like mushrooms or lobster to fall in love with this dish.
