Thursday Night Menu: Snow Storm Edition

I hope all of you survived the monster winter storm that hit the east coast. As I write this, we are predicted to get about 12 inches of snow today. It’s coming down pretty heavily right now and I’m not looking forward to my drive home. I will set this up to post automatically, just in case. See how much I love you? (Edit: Home safe and sound, roads are ugly)

Keeping it simple tonight. If your house is like mine, you’re still suffering holiday goodie hangovers, so no dessert tonight, just fresh fruit. Lots of fresh vegetables in this one, too. Trying to help you get ready for those New Year’s resolutions.

On the board tonight:

  1. Sausage Pasta
  2. Italian Green Bean Salad
  3. Bread Sticks
  4. Sliced Pears

Sausage Pasta

  • 1 lb Italian sausage, sweet or spicy*
  • 2 zucchini, cubed
  • 4 green onions, sliced
  • 2 mushrooms, washed & sliced
  • 14 oz can diced tomatoes
  • 1 tsp garlic, crushed
  • 1 tsp basil, crushed
  • 1 tsp oregano, crushed
  • 2 tsp fennel (opt)
  • 10 oz ditalini or penne pasta

deep skillet and large saucepan

Brown sausage in skillet, and crumble well, add zucchini, onions & mushrooms, cook until tender. Add tomatoes & spices. In honor of my new friend fennel, toss 2 tsp in if you like.  Let simmer for 15-20 minutes.

Prepare pasta according to package directions. Drain well & toss with sausage mixture.

* you can substitute ½ lean ground beef or ground turkey for ½ lb of the sausage to lighten up this meal.

Italian Green Bean Salad

  • 1 lb fresh green beans
  • Romaine lettuce leaves
  • 3 roma tomatoes
  • 1 small onion, sliced in rings
  • ¼ cup grated parmesan
  • 4 oz can black olives, whole

saucepan and serving bowl

Prepare beans by snapping off ends, washing and cutting in half if large. Add  water & pinch of salt to saucepan, add beans and cook for 5 minutes at boiling. Reduce heat and cook until beans are tender-crisp about 5-10 minutes. Drain well. Prepare Vinaigrette Dressing (left), pour over warm beans & toss. Place in freezer to cool completely (about 5 min).  Remove, toss with parmesan, add tomatoes, onions & olives. Serve on lettuce leaves.  You can also serve warm over lettuce if you prefer.

Vinaigrette Dressing

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp garlic, crushed
  • ½ tsp basil, crushed
  • ½ tsp oregano, crushed
  • 1 tsp salt
  • ¼ tsp pepper

Combine all ingredients and blend well

Menu serves 4

Shopping List:

  • Bread Sticks
  • 4 pears
  • 1 lb Italian sausage, sweet or spicy*
  • 2 zucchini
  • 4 green onions
  • 2 mushrooms
  • 14 oz can diced tomatoes
  • 10 oz ditalini or penne pasta
  • 1 lb fresh green beans
  • Romaine lettuce leaves
  • 3 roma tomatoes
  • 1 small onion
  • ¼ cup grated parmesan
  • 4 oz can black olives, whole
  • fennel seed (opt)

Also: crushed garlic, basil, oregano, olive oil, red wine vinegar

4 thoughts on “Thursday Night Menu: Snow Storm Edition

  1. snow all around ! i am in a remote desert town in south east Utah / it began to snow in the night and it has snowed all day and it is still coming down / this will make for a spectacular spring time on the desert come spring

    the bread sure looks good



  2. Pingback: Balloon Juice » Blog Archive » Open Thread: Thursday Night Menu

  3. No snow for us. A little bit that was left from the last snow is gone. Been chilly and cloudy and wet. Wind blowing all day.


  4. Katherine, I know, JeffW does such a great job. I”m envious. I’m back at work. Roads are ugly, but passable. It’s been worse.

    JW – do you get a lot of snow in your area (in my mind you are very south in IL)


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