This is a @carochambers recipe. I modified a little because I am already getting 2-4 squash daily from the garden and I literally throw them in everything in the summer. I also used chicken sausage cuz I already had it.

You throw everything on the sheet pan as you go. I waited on the polenta, olive oil and salt till I got home from class and then threw it all on tossed and showered while it cooked for about 25 mins at 425. So easy. So good and in a few weeks I’ll have pretty much all the ingredients right from my garden 🤗

If you have not tried any of Caro’s recipes I highly recommend her books or her substack subscription. I am a terrible cook with a broken oven and nothing fancy to cook on or with. Her recipes make me feel like a professional chef with SUCH little time. And are SO good. Highly recommend for anyone looking for some inspiration!

1 globe eggplant, zebra-peeled, sliced into 1-inch pieces
1 tube precooked polenta, cut into 1-inch pieces
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1 pint cherry tomatoes
4 large thyme sprigs
11/2 teaspoons kosher salt
2 teaspoons (or up to 1 tablespoon if you want more spice!) Calabrian chili paste, or 1/4 teaspoon red pepper flakes (omit if you don’t want any spice)
1 pound mild or spicy Italian sausage (the uncooked links that come in casings)
1/4 cup grated Parmesan cheese (ideally Parmigiano-Reggiano)
1 container burrata, brought to room temperature

#whattocookwhenyoudontfeellikecooking #sheetpan #easyprep #easydinner

This month was all about building hands, wrists, elbows, and shoulders that can keep up with your life - for years to come.

With the focus on grip strength we worked the small stuff for a big impact on the future. From lifting weights, to carrying groceries, opening jars, and maintaining independence as we age.

#thestudiouv #vermont #strength #funcional