Today was pickup day for our CSA here in Brooklyn so my kitchen was fully stocked with fresh produce from our local farm. I had also set out some Broadview breakfast sausage in the fridge last night, not sure what I would use it for. One of my favorite dishes to use fresh veggies in is pasta primavera – just a mix of sautéed vegetables tossed with pasta. Tonight I decided to add a little pork into the mix. The result was beautiful!

After starting the pasta, I browned the sausage in a big pan and then added tomatoes, broccoli, and squash along with fresh basil, thyme and oregano. The pork gave off some wonderful fat in the pan and I just added a very light drizzle of olive oil to supplement. When the vegetables had softened a little I added the drained pasta to the pan and tossed the mix with a little salt and pepper. I can only imagine how delicious this recipe would be with our hot italian sausage!

My lovely bride was feeling a bit under the weather this evening so for the first time since our marriage began two weeks ago I got to cook. Jane has been showing off her skills in the kitchen this last week with home made cinnamon rolls and granola topping it off this past weekend.

I had some Broadview filets that I set out in the fridge on Sunday so I coated them in some olive oil, kosher salt and fresh black pepper and fired up the grill. On Saturday at the farmers market I acquired some fantastic fresh spring greens including my favorite pea shoots, so I tossed them in a little olive oil and balsamic along with some farmer’s market goat cheese and some freshly picked arugula – our first harvest from the Brooklyn garden. I grilled the filet – highest heat, just a few minutes per side – and sliced it over our salad. The outcome was fantastic. So good that I was forced to open a bottle of Napa Cabernet to enjoy along with the steak. If you’re looking for a great healthy spring dinner look no further.