This Week’s Recipes: February 1st-4th

Slice the cucumbers into uniform coins or spears. Add the cucumber slices, mustard seed, dried or fresh dill, peppercorn, and garlic into a mason jar.

Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil. As soon as it reaches a boil, pour it over the cucumber mixture in the jar until they are just covered.

Put the top on immediately and put into the refrigerator. Good for a few weeks in th fridge.

Recipe from Southern Eats and Goodies

Preheat oven to 400 degrees F.

Wash and dry beets and tomatoes. Trim stems off of beets leaving about half an inch of stem on the beets. Cut tomatoes into quarters.

Toss beets and tomatoes in olive oil, salt, pepper and garlic powder and roast until beets are tender and tomatoes caramelized, about 20-30 minutes but keep an eye on them.

Once done, sprinkle with a bit more salt if desired, a drizzle of olive oil and fresh thyme leaves.

Recipe from Little Ferraro Kitchen

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook sausage pieces until golden brown on both sides, about 5 minutes. Transfer sausage to a plate.

Add the remaining tablespoon of oil to the pan. Add the potatoes and onions then lower the heat to medium. Cook, stirring every few minutes, until the potatoes are golden brown, about 10 minutes. If your onions begin to get too brown, lower the heat and continue to cook.

Add the cabbage, salt, and pepper. Cook, stirring frequently, until cabbage has wilted, about 5 minutes.
In a small bowl or liquid measuring cup, stir together the broth, mustard, vinegar, and honey, if using.

Add sausage back to the skillet with potatoes and cabbage. Pour the sauce into the pan, stir, then cover the pan. Simmer until the potatoes are tender, then remove the lid and cook until most of the liquid in the pan has evaporated, about 10-12 minutes total.

Sprinkle with parsley then serve.

Recipe from The Natural Nurturer