We have these crisp beans almost once a week when we are super busy and have little time to cook. My garlic fetish is satisfied and I can have all the pieces ready in advance to throw into the wok.
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This recipe emerged because I found such amazing steelhead at Flying Fish company.
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This sausage I make for adding to the stuffing for chicken and turkey for turkey day, but I always make extra to freeze so that I have breakfast sausage in the winter.
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For holiday meals we always make a huge pot of the vegetable mash that we posted last week to make sure there is enough to freeze for shepards pie and these wonderful pancakes that we make all winter.
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Delicious mash cauliflower parsnip and turnip.
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