4 Easy and Quick Recipes From Your Winter Garden

Cut the andouille sausage into thin pieces, at an angle. In a cast iron skillet, on medium-high heat, add a small amount of coconut oil to the pan and add in the sausage. Brown the sausage on both sides for about 6 minutes, and allow the grease from the sausage to release into the pan. Remove the sausage, and place onto a plate on the side. In the cast iron skillet, add the onions and swiss chard. Sautee for about 3-5 minutes. Once cooked and the onions slightly browned, add in the garlic, Worcestershire sauce, butter and the sausage back into the pan. Cook for 1 more minute. Serve on top of mashed potatoes. 

In a large pot, on medium high heat, add chickpeas and boil until semi soft. Remove, drain, and set aside. In the same pot, add coconut oil, onion, red bell pepper, and carrots. Sautee for 6 minutes. Add in tomato paste, kale, and garlic. Sautee for another 3 to 4 minutes. Add in the vegetable stock, water, chickpeas, and spices. Mix and boil for 20 minutes. Add in pasta and boil until al dente. Cool and enjoy!

Split the Bok Choy into separate leaves. You can either keep the leaves whole, or cut them into small pieces before searing, Once separated, set aside. In a bowl mix together the orange juice, minced garlic, soy sauce, honey, fish sauce, sesame oil, and chili flakes.  In a medium skillet, add coconut oil and sear the Bok Choy for 3-5 minutes on each side.

Tip: Sear the stems first, to where the Bok Choy leaves are somewhat outside of the pan. They will become slightly cooked from the steam while the stems are being seared. 

Add the mixture to the skillet and continue to sear now with the leaves inside the pan fully. Sear for about 2-3 more minutes on each side.

Serve with white or fried rice, or as any side.