Pork, Fennel & Squash Stew

1 T. olive oil
1/8 t. nutmeg
1/8 t. cayenne pepper
1/8 t. paprika
½ t. sage
½ t. black pepper
¼ t. salt
1 c. chicken broth
½ c. dry red wine
1 ½ lbs lean pork loin, cut in ¾-in cubes
2 cloves garlic, minced
1 med onion, coarsely chopped
1 red bell pepper, chopped
1 leek, halved and coarsely chopped (use only white and light green portions)
2 small fennel bulbs, trimmed coarsely chopped
1 can diced tomatoes
2 carrots, sliced
2 c. cubed butternut squash

4 t. cornstarch (optional for thickening) – I used some almond flour

Spray dutch oven with nonstick coating. Add oil to pan, heat over med high heat. Add pork and cook until pork is browned. Add onion, leek, garlic and cook until onion wilts. Add carrots, fennel, red pepper and seasonings: cook, stirring frequently, 3-4 min. Stir in tomatoes, broth, and wine. Cover, heat until boiling. Reduce heat to low and cook 10 min.

Stir in squash. Cover and cook 30 min or until veggies are tender. Blend cornstarch into 1 tbs. cold water. Blend into stew, increase heat to med. Cook, stirring occasionally, until bubbly and slightly thickened, about 5 min.

1 large sweet potato
1/8 cup olive oil
1 cup Boulder sausage (cooked)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped
1 jalapeno, finely chopped
2 eggs
1/2 cup whole milk
1/2 tsp. salt
1/4 tsp. black pepper

Skin the potato and shave into small strips like hashbrowns. Line the bottom and sides of a 9 inch pie pan with the shredded potato. Lightly coat the potato with olive oil. Make sure the edge of the pan is covered with potato. Bake at 425 for 20 minutes. Reduce the oven temperature to 350.

Layer the sausage, peppers, onions, and jalapeno over the baked crust. Whisk the eggs, milk, salt, and pepper in a bowl until blended and pour over the prepared layers. Bake for 25-35 minutes or until a knife inserted in the center comes out clean.

Enjoy!