06/13/2026
Weekend Lunches Locked & Loaded 🐷🫑🧅
🐷 Sauté sausages in a pan just to get a crispy, brown skin on each side. Then poke a couple of holes in each one with a fork, place on a tray, and transfer to a 350 degree onion.
🧅 Roughly slice Vidalia onion, bell peppers, and a shallot if you’ve got one handy! Season with Italian seasoning and toss in the same pan you had the sausage in (fewer dishes, more flavor 😋) and cook until everything just starts to get soft.
🧄 Toss in some garlic confit if you have it! Any garlic is just fine, but make sure you add it last! Add in some tomato paste (I measure with my heart but gun to my head maybe 3 TBS?) and give it a big stir. Deglaze with a splash of white wine (or whatever you’re drinking) and sprinkle in some fresh basil and oregano if you have it! 🌱
🥘 Add in some bone broth, pull sausages out of the oven and add them back into the pan. Turn the oven to 400 degrees and cook for 30 minutes.
This one is great on its own, over rice, over pasta, on a sub roll, you name it 🥰 sometimes I like to do this without sausage and use steak instead if that’s what I have on hand! Any high quality, local meat pairs beautifully and provide healthy fats that help with satiety. The high vitamin c in the peppers helps with iron absorption as well as autoimmune function. Bone broth sneaks in an extra hit of protein and collagen. This one also packs a decent punch of fiber and antioxidants 😌
