“Changing Seasons” Skillet Meal

April 15, 2011

“When you cut the vegetables, just cut the vegetables.” –Edward Espe Brown

“The art of dining well is no slight art, the pleasure, no slight pleasure.” –Michel de Montaigne

This time of year, as the seasons change and the earth is waking back up, the weather can be a bit fickle – warm and sunny one day, frigid the next.  Some days call for light, refreshing foods, while others, nothing seems better than curling up with a warm, hearty meal.  This skillet meal provides the best of both: the sweet, springy fennel combines with autumn and winter flavors of apple, walnuts, and spice.  When it’s really warm out, dress it up with a little lemon or orange juice to give it a refreshing zing.  A great meal to bring our focus to the transition, change, and renewal around us.

Time Commitment: 15 minutes

Serves: 2-3


2-3 Tbsp. ghee, butter, or cooking oil of choice

1/3 cup walnut pieces

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. cloves

1 semi-sweet apple, such as Gala or Braeburn, cut into bite-sized cubes

2-3 stalks fennel shoots, chopped

1/2 onion, diced

1/2 pound breakfast sausage of choice

walnut (or other nut) meal (optional)

salt, to taste


Melt the ghee in a big skillet over medium heat, and add the walnuts and spices. Cook for a few minutes, stirring to keep the nuts from burning. Add the onion, fennel, and apples for a minute or two, just enough to let them add some flavor to the oil. Finally, add the sausage and cook for 2-3 minutes per side, until done. Use a slotted spoon to remove the solid parts, then thicken the cooking oil with the nut meal, or reduce over heat to form a sauce. Pour over the vegetables and sausage and enjoy.

Part of  Primal Toad’s Primal Den


One Response to ““Changing Seasons” Skillet Meal”

  1. Primal Toad Says:

    Perfect! That is the idea of this whole thing. You should see A LOT of traffic come your way now. I will be hosting this every Friday.

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