That thing I taught mom with Pine Nuts

  • 1 onion
  • 3 zucchini
  • 3 yellow squash
  • 1 bell pepper and/or jalapeno (optional)
  • 2 shallots (optional)
  • Italian sausage of preference
  • coconut oil
  • 1/2 – 1 c. pine nuts

Break sausage into bite-size pieces and begin cooking (no additional oil necessary).

Chop onion into medium chunks.  De-seed any peppers; chop peppers and shallots finely.  Mix with onion; set aside.

When sausage is fully cooked, move to a plate lined with paper towels.  Leave as much grease as possible in the pan.  Add onion mixture to greasy pan and return to heat.

Chop zucchini and squash into bite-size pieces.

When onions have started to caramelize, add zucchini and squash.  If necessary, add a small amount of coconut oil.  (If the volume is too much to fit in the original sausage pan, put half of the veggies in a separate pan and cook with coconut oil.)

Heat a small pan and add about a half-cup to a cup of pine nuts. Stir frequently; if you don’t stir, the bottom will char while the top still looks completely white. Stir fairly often, and when they start to turn toasty-brown, turn the heat off but leave them there until the last step.

When all vegges are cooked, add sausage for a minute to re-heat (if necessary), then combine veggies, sausage, and pine nuts in a big tupperware container and stir well.