Strapped for time and need to get dinner on the table before every member of your hangry family loses their minds? This quick and easy weeknight meal is loaded with seasonal veggies, delicious Italian sausage, and the best jar of tomato sauce I’ve ever bought. Try it and trust me, it will end up in your weekly rotation.
Yield: 4 servings
1 lb. Italian sausage
1 T. avocado oil
1 large onion, diced
2 bell peppers, diced
1 jar marinara sauce (I love Mezzetta!)
Salt & Pepper
Parmesan, shaved, for garnish
1. Brown the sausage in a large non-stick skillet, cooking all the way through. Reserve in a bowl to the side.
2. In the same skillet, add the avocado oil and heat until it shimmers. Add the onion and bell pepper. Sauté until softened and starting to brown.
3. Add the marinara sauce and heat through. Add the sausage back to the pan. Adjust the seasoning with salt & pepper.
4. Garnish with shaved parmesan and serve.
The last recipe for Paleo Almond Flour Bread has inspired a number of bread-based recipes. If you end up with a couple of left-over slices (I’m not sure why you would – but hey, it could happen), these croutons are a great way to use up the extras and they keep for quite a while.
The best part about these crunchy little nuggets is that they are easily customized to your own preferences. I use an array of herbs and spices, as well as a generous helping of parmesan. If you don’t like something, leave it out. It is best to use dried herbs, as fresh won’t hold up well in the heat of the oven. You’ll want to choose flavors that are bold and will stand up to the robust flavor of the parmesan.
We are lucky enough to have a friend who presses olives into olive oil every year in Italy. We get a single bottle from him and make it last as long as we can. This oil is fantastic unheated and simply drizzled over a salad. It’s also fantastic with these croutons. Because they aren’t in the oven for an exceptionally long amount of time (only about 20 minutes), the olive flavor still peeks through.
You’ll want to be sure to toast the croutons for enough time to get a nice crunchy exterior. Don’t be afraid of a little color – that’s where you get the deep flavor! If you end up with extra herb/spice mix, not to worry, just tuck it away in a zip-top bag and use it next time.
1 t. salt
1 t. onion powder
1 t. granulated garlic
1 t. mustard powder
1 t. dried thyme
1 t. dried rosemary
1 t. dired oregano
1 t. paprika
1 t. ground pepper
1 oz. parmesan, grated or shaved (depending on your preference)
2 T. oil (olive, avocado, etc.)
1 loaf Paleo Almond Flour Bread, cut into cubes
1. Preheat your oven to 375ºF. Line a baking pan with a silpat mat or parchment.
2. Combine all the herbs and spices in a small bowl, stir to combine.
3. Toss the oil and bread cubes together in a large bowl, coating the bread completely.
4. Sprinkle the herb/spice mixture over the bread and toss to coat. Reserve any extra mixture for another use.
5. Spread cubes on prepared baking pan in an even, single layer.
6. Sprinkle parmesan to on top to lightly coat.
7. Bake for 20 minutes, tossing once half-way through, until toasted and crispy.
8. Allow to cool completely on the pan.
9. Store in an airtight container.