I’m stingy. I don’t like throwing food out, so when the veggies are pushing their use-by-date, I figure it’s time to get creative and do another of my one-dish-wonders. They’re great for leftovers, most freeze really well, and… no waste (except, maybe, for my waist… but hey,ho).

Creole Sausage & Veggie Medley

2 fresh mild Italian sausage links, cut into 1/2-1″ slices

10-20 pepperoni slices, diced

1/2 large red onion, diced fine

3-5 green onions, diced

1 yellow pepper, 1″ dice

1/2-3/4 package sliced mushrooms

1 medium yellow zucchini, peeled, 1″ dice

generous handful fresh snow peas (called a mess of peas in PA German)

1 tbsp crushed garlic (in jar)

12-18 large cherry tomatoes, sliced diagonally

1 8 0z can diced tomatoes (garlic/onion), don’t drain

1/2-1 cup tomato sauce

sea salt, cracked pepper to taste

1 tsp chili powder

1/2 tsp red pepper (in grinder, a few twists)

torn fresh basil leaves

EVOO

1 cup uncooked Basmati rice prepared as per package directions

Preparation:

Coat large saute pan with 2 tbsp EVOO and heat on med. high until lightly smoking

Add sausage and pepperoni bits, stir fry until sausage is browned evenly, remove to plate

Add EVOO to pan if necessary, then onions and mushrooms, salt & pepper, heat until onion is transparent, remove to dish

To pan add zucchini, snow peas, yellow pepper, crushed garlic and stir fry on medium for 5 minutes

Add back all other ingredients, adjust seasoning with salt and pepper, then add the chili powder, stir to coat.

Add can of tomatoes and additional sauce, stir.

Add tomatoes and heat through.

Place cooked rice in large casserole, then add the creole sausage/veggie mixture. Before serving, add a generous handful of fresh basil torn into bits.

My taste test looks promising. It’s got some sass without singeing your throat.

Bon Appetit!