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Andouille succotashIt’s winter, the summer vegetables are long gone, and you’re tired of spinach and broccoli. What can you do? Here’s a bit of frozen summer vegetables with the added bonus of sausage. Makes plenty of leftovers for lunch. Delicious with corn bread. Based on a recipe from Epicurious.

  • 4 Tbs butter
  • 1 onion, finely chopped
  • 12 oz. andouille, sliced
  • 3 cups frozen sweet corn (1 lb.)
  • 3 cups frozen baby lima beans (1 lb.)
  • 14 oz can diced tomato
  • 1/4 cup chopped parsley
  • juice of 1 lime

Sautee onions in butter until soft. Add sausage and frozen veggies.  Cook until corn and limas are done, 10-15 mins. Add tomatoes, and simmer 5 more mins. Add parsley and lime, then season to taste with salt & pepper.


or Debris Risotto: clearing out the last of the week’s leftovers and coming up with a lunch that didn’t require leaving the house.

  • 1/2 an onion, finely chopped
  • 1 Tbs olive oil
  • 3 strips bacon, chopped
  • 2 Tbs leftover pork chop sauce
  • Splash of white wine
  • 2 cups cooked short-grain rice
  • 1 cup grated Parmesan cheese
  • 1 cup cooked black-eyed peas

Sautee onion and bacon in olive oil until bacon is browned. Add sauce and wine, bring to a boil, then add rice and stir until heated. Add cheese and stir until melted and well-mixed, then stir in peas and continue cooking until heated through (I microwaved the peas to speed up the process).

Not pork chops & applesauce, just pork chops. Some times, you just want a tasty, simple pork chop.

  • Thick cut pork loin chops (3/4″ to 1″ thick)
  • Kosher salt (or coarse sea alt if you want to be fancy about it)
  • olive oil
  • White wine

Brine the chops if you have time; otherwise sprinkle both sides with kosher salt and let rest 15 to 20 minutes.

Heat a skillet with a lid over medium-high heat, then add olive oil. Add chops, and leave them until browned, then turn and reduce heat to medium. When the second side starts to brown, add white wine about half way up the chops and cover the skillet. Braise until done to your liking.

Remove the chops to a cutting board and cover with foil. Raise heat to high, and cook wine to a syrup (add any juices that collect on the cutting board as you cook down the sauce).

Slice the chops and top with sauce.