Tag: autumn

Recipe: Spicy Pork Sausage and Pumpkin Soup

Posted on by Dan Clapson

If you are finding the temperature dip outside over the weekend, seek some comfort in this hearty soup. Starring local, Spolumbo’s pork sausage and sweet roasted pumpkin, there is no reason why you can’t stay nice and cozy during dinnertime! Best served with some freshly baked cornbread!

What you’ll need…

3 cups fresh pumpkin (1″ cubed)

2 large Italian sausages (casing removed, and Spolumbo’s of course!)

1/2 cup dry red wine

1 yellow onion (finely chopped)

2 cloves garlic (minced)

4 cups chicken broth

2 cups zucchini (halved, 1/2″ sliced)

3 cups kale (stems removed, loosely chopped)

1 14 oz can chickpeas

1/2 cup heavy cream

1 TBSP red wine vinegar

2 TSP lemon juice

1 TSP chili powder

salt and pepper

olive oil

Directions:

Start with preheating your oven to 400 degrees. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.

While that’s happening, cook the sausage meat in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. Deglaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, five minutes or so. Next, pour in the broth, remaining vegetables and bring to a boil. Reduce to low heat and let simmer for 20 minutes.

Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and puree until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients. Let simmer for another 20 minutes. Season to taste with salt and pepper to finish. Done and done!

Serves 5-6

Total cook time…1 hour

Recipe: Honey Glazed Ham with Oregano Roasted Root Vegetables

Posted on by Dan Clapson

This past weekend, I realized how long it had been since I’ve had a simple glazed ham for dinner. Hot or cold, ham was always one of my favourite things to east growing up. Cubing it and tossing it into a simple ham and cheddar omelette, split pea and ham soup, homemade cobb salads, the list goes on…

When it gets colder outside, it’s always nice to whip up a hot, comforting meal and a nice, roasted ham always fits the bill. This recipe is uber simple. No frills, just a delicious meal on the table in under 45 minutes. Any leftovers are always great in-between some slices of bread with a generous amount of dijon mustard! Yum!

Honey Glazed Ham with Oregano Roasted Root Vegetables

What you’ll need…

Root Vegetables

2 white potatoes (1″ cubed, approximately 2 cups)

1 medium-sized yam (1″ cubed, approximately 2 cups)

3 TBSP fresh oregano

1 TBSP olive oil

salt and pepper

Glazed Ham

2 lbs ham (1/2″ sliced)

1/4 cup honey

1 TBSP grainy dijon mustard

2 TSP ground black pepper

Directions

Preheat your oven to 400 degrees. Place the cubed root vegetables, oregano and olive oil in a medium-sized mixing bowl and toss until evenly coated. Lay out evenly in a large, prepared baking dish and season liberally with salt and pepper.

On top of the root vegetables, layer the sliced ham in the middle of the baking dish. In a small bowl, whisk together the honey, mustard, pepper and drizzle over ham.

Let roast in the oven, uncovered, until the root vegetables are fork tender, about 40-45 minutes. Let cool slightly before serving. Portion out the sliced ham onto plates and stir the vegetables in the baking dish before scooping out to coat in the roasting juice from the glazed ham. Enjoy!

Serves 4

Total cook time…45 min