Lentil Stew with Sausage and Kale

This hearty, healthy stew checks all the boxes – lentils, kale, plenty of other good-for-you veggies, and grass-fed, organic sausage. The addition of smoked paprika complements the smokiness of the sausage. It’s a delicious way to finish up a chilly winter and welcome spring.

Serves 6

  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced
  • 3 carrots, diced
  • 1 bunch kale, leaves separated from stems and both chopped
  • 1 package Panorama Organic Grass-fed Smoked Sausage, sliced into ½-inch rounds
  • 3 cloves garlic, finely minced
  • 1 quart chicken stock
  • 1 pound dried green lentils
  • 2 teaspoons salt
  • 1 tablespoon smoked paprika

Heat the olive oil in a Dutch oven or stock pot over high heat until it shimmers. Add the onion, celery, carrots and chopped kale stems. Saute until the onions are translucent and everything is starting to soften. Add the sausage and saute another 2 to 3 minutes, then stir in the garlic. Cook for another minute.

Stir in the chicken stock, lentils, salt, and smoked paprika. Cover and simmer for 15 minutes. If the stew is too thick, add water. Stir in the chopped kale leaves and simmer another 5 minutes until the lentils are soft. Adjust seasonings, if needed.

Serve with flatbread.

Note: This stew keeps well and is even better the next day. Freeze for up to 3 months if you have any left.

Easy Meatball Sliders

Makes 12 sliders

This is a simple and delicious basic red sauce you can use for just about anything—sliders, meatball subs, spaghetti and meatballs—use your imagination. You can also spice it up by adding red pepper flakes to your taste. If you have leftover sauce, it freezes well.  The meatballs are precooked, but browning them a bit in the oven caramelizes them and brings the flavor out. Don’t skip that step!

  • 1 package Panorama Organic Grass-fed meatballs
  • 3 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 4 large basil leaves, cut into thin strips
  • 6 cups tomato sauce
  • 1 teaspoon salt
  • 12 slider buns
  • 12 small slices provolone

Heat the oven to 375 degrees F. Arrange the meatballs on a sheet pan and place in the oven to brown for 20 minutes, turning once.

In a heavy pot over medium heat, melt the butter and olive oil together. Saute the garlic and basil for a minute, just until fragrant. Add the tomato sauce and salt and bring to a simmer. Add the browned meatballs, then cover and let cook for an hour. You could also cook this in a slow cooker for 4 hours on low.

Toast the slider buns on another sheet pan in the oven until brown. Cover each of the bottom buns with a piece of cheese and allow to melt. Remove from the oven.

Place a meatball and a generous scoop of sauce on each bun. Secure the tops with toothpicks and serve immediately.

Instant Pot Hot Dog Mac & Cheese

Serves 8

Mac and Cheese is everybody’s favorite comfort food, and the addition of hot dogs and barbecue sauce makes it even better. The Instant Pot makes it a quick and easy dinner, and the result is creamy and delicious. Use your favorite barbecue sauce or make your own.

  • 1 pound dried macaroni (elbow or shell)
  • 1 package Panorama Organic Grass-fed hot dogs, cut into ½” pieces
  • 4 cups water
  • 3 tablespoons unsalted butter
  • 3 cups shredded Cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 1 8-ounce block cream cheese, cut into 1-inch cubes
  • 2/3 cup barbecue sauce

Add the macaroni, hot dogs, water, and butter to the Instant Pot. Seal and set to 5 minutes of cooking time at high pressure. 

In the meantime, combine the Cheddar, Parmesan, and cream cheese in a medium bowl.

When the Instant pot is finished cooking, release the steam and remove the top. Gently fold in the combined cheeses and barbecue sauce. Cover and let sit for five minutes, then serve immediately. 

Sausage and Root Vegetable Sheet Pan Dinner

The great thing about a sheet pan dinner is that it’s easy to make and even easier to clean up afterward. The other nice thing about this is that you can substitute any root vegetables you like. Beets instead of yams? Delicious! Rutabaga instead of parsnips? Go for it! Just make sure you have everything cut into similar size pieces so it all cooks evenly.

Serves 4 as a main dish, 8 as a side

  • 1 package Panorama Smoked Sausage, cut into 1-inch chunks
  • ¾ pound small red potatoes, scrubbed and cut into quarters
  • 2 medium red garnet yams, peeled and cut into 1-inch chunks
  • 4 medium carrots, scrubbed and cut into 1-inch pieces
  • 2 parsnips, scrubbed and cut into 1-inch pieces
  • 1 medium yellow onion, cut into 1-inch chunks
  • 4 garlic cloves, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4-5 sprigs fresh rosemary

Preheat oven to 425° F.  Line a sheet pan with parchment.

Mix the sausage, potatoes, yams, carrots, parsnips, onion, and garlic on the sheet pan. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to make sure everything is coated. Make sure the vegetable mix is evenly distributed in a single layer on the pan. Place the rosemary sprigs on top.

Place the pan in the oven and roast for 20 minutes. Stir and roast another 15 minutes. Stir and continue to roast until the vegetables are soft and browned. Remove from the oven and remove the rosemary sprigs. Serve immediately.

Spaghetti with Sausage and Peppers

This colorful pasta dish couldn’t be any quicker or easier—or healthier. If you want to spice it up a little, just add some crushed red pepper along with the other seasonings.

Serves 6

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 package Panorama Smoked Sausage, cut into 1” slices
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound spaghetti
  • 1 cup grated Parmesan, for garnish

Heat the olive oil and butter until shimmering in a large skillet over medium-high heat. Add the red pepper, yellow pepper, green pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften. Add the garlic, sausage, oregano, salt, and pepper. Cook until the sausage is heated through and the vegetables are al dente, about 5 minutes.

In the meantime, cook the spaghetti in a large pot of salted water until al dente. Drain the spaghetti, reserving a small amount of pasta water if needed for the sausage and peppers.

Place a serving of spaghetti in each bowl and top with the sausage and peppers mixture. Garnish with Parmesan and serve immediately.