{"id":8810,"date":"2012-07-10T16:20:09","date_gmt":"2012-07-10T21:20:09","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=8810"},"modified":"2019-11-25T22:03:06","modified_gmt":"2019-11-26T03:03:06","slug":"a-butchers-meal","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/07\/10\/a-butchers-meal\/","title":{"rendered":"A Butcher’s Meal"},"content":{"rendered":"

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Yep, two food posts in a row. Yesterday, I was experimenting some more with digital grounds and fabric, an experiment that went awry, which is why I’m writing about what I made for dinner last night!<\/p>\n

A butcher’s meal is essentially sausage, potatoes, roasted red peppers, and greens. However, there’s a lot of wiggle room – you can use sweet, hot, or turkey sausage. I’ve used cannellini beans in place of the quartered new potatoes. Last night I was fresh out of potatoes, so I opened a can of sliced new potatoes. Canned potatoes used to be something I’d turn my nose up at – but actually, they’re pretty versatile and are great in a pinch – so I stock a can or two in my pantry. Now about the greens – you can use spinach, kale, or collard greens in this recipe. My personal preference is broccoli rabe. This dish is really good served with a crusty loaf of bread. And if you’re fortunate enough to have leftovers, it’s better the next day!<\/p>\n

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