Sautéed Chorizo and Pak Choi Chips

by Ms. Joy

Today was the first day of our first CSA (that’s a mouth full) and I’m not sure we could be any more excited. Mr. and I have been patrons of our farmer’s market for years but we have never been able to sign up for a CSA because we have been students forever and it usually takes a rather sizeable chunk of money for a share. We lucked out because the Hutten Family Farm has established a CSA that is affordable and generally fantastic because it’s a bin filled with beautiful greens, carrots, apples and the sweetest peas that I had to force myself to leave because I would have eaten the whole bag in one sitting.

We had a few fresh sausages kicking around in the fridge and they also happened to be gluten-free so dinner was looking up. The kids had the ‘Gourmet’ version which was gently spiced with a hint of fennel whereas our chorizo had a great flavour but was it ever spicy! Mr. and I spooned a bit of goat yogurt on top to quell the heat and allow the flavours to come through. If you are in and around Halifax and you are looking for gluten-free sausages, check out Pete’s Frootique. Their in-house sausages (the Gourmet, Chorizo and … another one that I did not buy) are all gluten free. I really love Sweet Williams’ line of sausages because they are delicious and local but I am unsure if they are gluten-free. If you know, let me know!

Pak Choi Chips
4-5 pak choi (the little bunches, not the individual leaves!)
olive oil
sea salt
1. Preheat the oven to 350.
2. Slice the stems off the pak choi and lay on a lined cookie sheet. I lined mine with a silicone baking sheet, feel free to use parchment paper or silpat.
3. Drizzle just a bit of olive oil and sprinkle the sea salt on the leaves.
4. Bake for about 15 minutes or until crispy.
5. Enjoy!
Sautéed Sausage
half onion
two chorizo sausages (make sure they are fresh, not dry cured)
yogurt to taste
fresh peas
olive oil
optional: half apple (or a whole – we currently have massive jona golds)
tablespoon white wine
1. Dice onion and add to heated pan with olive oil. Stir around and allow to soften for about 3-5 minutes.
2. Cut a seam into the sausages and pull out the meat. Break it into chunks and add to the pan.
3. Cook for about 8 minutes. I did not add any extra salt because the sausage is salty enough on its own. If your chorizo is spicy you can add the diced apple and white white for a bit of sweetness. Cover to all the wine to cook down.
4. Plate the sausage and apples, sprinkle with the fresh peas and top with a few spoonfuls of yogurt. Serve with the pak choi chips.