Market Recipe: Breakfast Sausage with beets & peppers + Nappa Cabbage Slaw

 

Breakfast Sausage with Golden Beets and Green Peppers

By Student chefs at the Escoffier School

1 lb. breakfast sausage from Smith & Smith
1 medium golden beet from Johnson’s Backyard Garden
1 medium green pepper from Bernhardt’s Farm
1 1/2 teaspoon chili flake
1/2 teaspoon rubbed sage
1/2 teaspoon sweet smoked paprika
Salt & Pepper to taste

Cook the breakfast sausage, save the fat. Peel the golden beet and dice both the beet and the green pepper. Sauté the vegetables in fat left from sausage, return sausage, add spices and salt and pepper to taste.

 

Nappa Cabbage Slaw

By Student chefs at the Escoffier School

1 head Napa cabbage from Bernhardt’s Farm
3 golden beets from Johnson’s Backyard Garden
3 watermelon radishes fromJohnson’s Backyard Garden
4oz baby arugula from Bernhardt’s Farm
2oz lemon pressed olive oil from Texas Hill Country Olive il
2oz rice wine vinegar
Salt & pepper to taste

Shred the cabbage. Peel and julienne the beets and radishes. Add to the arugula, toss with oil & vinegar salt & pepper to taste