Take-In Thursday

Hi Everyone :)

Friday is just around the corner! YAY!! Today we have a buckwheat recipe for you to try. If you are a vegetarian, leave out the sausage.

Bistro Kasha with Italian SausageServes 6

Ingreidients:3 Cups cooked kasha
1 (8 oz) can tomato sauce
1 lb hot Italian sausage
1 cup chopped onion
2 tsp. Italian seasoning
2 cups thinly sliced zucchini
1/3 cup grated Romano cheese
1 cup shredded Mozzarella cheese

Directions:
1. Preheat oven to 350 degrees.
2. Combine kasha and tomato sauce; set aside.
3. Crumble sausage and cook in a skillet with onions and Italian seasoning,
stirring frequently.  Cook until sausage is browned.  Drain, reserving a
tablespoon of drippings.
4. Place sausage mixture in a greased 2 quart casserole dished.
5. Fluff kasha with a fork and spread over the sausage.  
6. Saute zucchini in reserved drippings until almost tender.  Arrange over kasha.
7. Sprinkle with cheeses.
8. Bake for 20-25 minutes or until hot and cheeses melt


We hope you find it a tasty dish!

Get Fit For It,
D & K