Apple, Squash and Sage themed Dinner/Breakfast

I like to figure out what I have on hand and make a dinner revolved around that. It is similar to how I decorate, I find one or two things I really like and the theme of the room is based on that, for instance, my living room is grey with dark blue trim and light sage accents because I have a beautiful wool tapestry of a viking scene given to me and I found some great fabric with wolves on it with the sage green that matches nicely. So, that became the theme to pull the room together.

My food choices are based on what I have, what is in my garden or freezer, local and in season and preferably primal meaning real food and mostly low carb.
Tonights dinner revolves around apples, squash and sage because I have a lot of all of those and they taste great together.  I have some apples left from my last big picking at the local orchard - they have "2nds bins" where the apples are not quite perfect but most are still good enough for cooking, canning and sauce and butter.  I have sage still growing in the garden and I have picked squash from two local farms and have a good amount on hand.  The squash I get are a couple different kinds, the long neck, hubbard and banana mostly and they are all big so any time I decide to use them there is usually a couple meals or soup or canning/freezing of some type.  So, I had to figure out how to combine it all into a meal.

I had some rope sausage from the local butcher in the freezer and pork always goes well with apple and squash. So, here is the meal I came up with - simple, quite tasty and healthy.
Friday Primal Dinner:
Sausage, Roasted Apples and Squash/Apple Soup

Sausage:
local country sausage
fresh sage from garden


- cut into pieces and sauteed in cast iron pan with chopped up sage

Roasted Apples:
local apples
balsamic vinegar
fresh sage from garden


- cut apples into slices with skin on
- place in baking pan at 350F drizzled with balsamic vinegar and sage
- roast until tender

Roasted Banana Squash and Carmelized Apple Soup
banana squash roasted and pureed (you can use any kind of winter squash that you prefer, the banana is a bit softer and sweeter than hubbard or long neck or the standard butternut)
local apples cooked down and carmelized into butter (I had just made a batch of apple butter)
home made beef stock
garlic, onion, tumeric, sage, cayenne (whatever spices you want)

- combine all and let simmer to combine flavors

For Saturday breakfast I decided to use some left overs and came up with this combination:


Saturday Primal Breakfast: Bacon Pieces, Sauteed Apple and Fried Egg

I had a package of bacon ends so I cut the meaty parts off into bits and saved the fat for another use.
I cut some apples into small bits and sauteed in the bacon fat.
I then fried the egg and placed on top of the bacon and apples in a bowl.

The combination was really tasty.

I shared this on:

http://www.theprairiehomestead.com/2012/12/homestead-barn-hop-91.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ThePrairieHomestead+%28The+Prairie+Homestead%29