I've started a new "diet" or sorts - just temporarily, to try to clear up a few health issues. Anyway, it's a diet that includes not eating any dairy, wheat or refined carbs, or sugar. It's not the most fun I've ever had on a diet, I promise.
But, it's forced me to be creative in trying to concoct meals I actually want to eat, while also using up goods from the garden and working in the last of the elk in the freezer.
My recipe this week includes leeks, carrots, parsley, and kale from the garden, as well as some homemade elk breakfast sausage. This is the first year I've grown leeks, and the first year I've ever cooked with them, so I'm adding them to just about everything I possibly can. Because I planted seventy of them, not really thinking about the fact that I didn't even know how to use them.
Sausage Barley Soup
1 lb bulk sausage (if you don't happen to have elk sausage on hand, any will do. I can see this being pretty tasty with some Italian sausage too.)
4 cups beef stock
2 medium-sized leeks, sliced thin, greens discarded
2/3 cup coarsely grated carrots
2 Tbsp. fresh parsley, chopped
1 cup chopped kale
1/2 cup rolled barley
Cook the sausage till brown throughout. Add leeks and carrots, cook 2-3 minutes till softened a bit. Add stock, parsley, and barley. Simmer 15 minutes, then add the chopped kale. Continue cooking another 10-15 minutes, until barley is soft.
Love soups that are super easy and fast like this. And it's really, really good reheated.
Be sure to check out Greenish Thumb for more links to great garden-to-table recipes!