A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 1 small sweet potato 5 small red potatoes 1 small eggplant 1 white onion 1 pound Neese’s Country Sausage Pinch of salt Pinch of pepper 2 tablespoons

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 small sweet potato 5 small red potatoes 1 small eggplant 1 white onion 1 pound Neese’s Country Sausage Pinch of salt Pinch of pepper 2 tablespoons

Sausage Sheet-Pan Dinner

Yield: 4 servings.

1 small sweet potato
5 small red potatoes
1 small eggplant
1 white onion
1 pound Neese’s Country Sausage
Pinch of salt
Pinch of pepper

2 tablespoons olive oil

Toppings (optional):
1 avocado
1 large tomato (or a pint of cherry tomatoes)
3-4 radishes

Aioli:
½ cup mayonnaise
Juice of 1 lemon
½ teaspoon paprika or chipotle powder

Heat oven to 375°. Thinly slice the sweet potatoes, red potatoes, and eggplant. Peel, halve, and slice the onion. Spread evenly on a large sheet pan, leaving 3-4 inches of room for the sausage. Crumble the sausage at the top. Evenly salt and pepper the ingredients, and drizzle olive oil over the top. Cook for 20-25 minutes, until the potatoes are cooked through.

While the sheet pan is in the oven, peel and slice the avocado, dice the tomato, and slice the radish. To make the aioli, whisk together the mayonnaise, lemon juice, and paprika in a small bowl.

Plate the sausage, potatoes, onions, and eggplant, and top with avocado, tomatoes, and radish. Drizzle aioli on top and serve.

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This story was published on Sep 05, 2018

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.