Sausage and Fennel Orzotto

Submitted by: Jan Hurwitz Lot # 343
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Submitted by: Jan Hurwitz Lot # 343
Ingredients
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Servings:
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Instructions
  1. Heat broth in saucepan and keep warm while preparing remaining ingredients.
  2. Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
  3. In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
  4. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
  5. Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
  6. Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.

Baked Tomatoes, Squash & Potatoes

Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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Instructions
  1. Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
  2. Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
  3. Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.
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Roaming Shores, OH
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