How many of you jumped on the latest pork harvest? I totally did. I was excited to see a new flavor sausage on the board, garlic and cheese. Well, I totally couldn’t resist and picked up a package of ground sausage to make into patties.
With all of the odds and ends of my share towards the end of the week I decided a simple salad with the sausage would be delicious. Sometimes it’s the simple ingredients given a little bit of love that make the freshest, tastiest meals. We all enjoy a nice salad so I decided to show you the layers of our Springdell dinner salads tonight.
I started by sautéing two small zucchini I had leftover in the fridge from a previous share. I added some tabs of amish roll butter and a big handful of fresh chives from the pick your own herb garden at the farm. I put them aside to cool down while I assembled the rest of the salad.
I made the ground sausage and got them on the grill. It didn’t take much to heat the grill up on such a steamy day like today!
A rough chop was all the Springdell lettuce needed and I sliced up a field cucumber to toss in there too. I lightly tossed the lettuce and cucumber with a homemade raspberry vinaigrette.
On went some fresh cheese curds and the cooled zucchini and chive mixture.
On the side of the salad was a bowl of honey roasted heirloom cherry tomatoes. (Recipe to come soon!)
Serve it up with the grilled sausage and you have yourself a fresh, local, tasty summer meal.
