Lamb and Squash Stew

The Italian seasoning made it a little spaghetti sauce-y.  Don't know if I used too much or ...  It was still good.  Probably not so much with cornbread, but it was really tasty with white toast.

• 1 lb lamb stew meat
• 1 butternut squash, peeled & diced (2c)
• diced leftover bits - carrot, red onion, bell pepper (1+c)
• diced & seeded yellow squash (1 1/2c)
• minced roasted garlic
• butter
• 1 large can diced tomatoes
• salt   pepper   Italian seasoning   sage
• chicken broth

1. Brown the meat, set aside
2. Wipe out pan, heat olive oil if needed and saute carrot, onion, pepper, garlic - salted & peppered -  for a bit
3. Stir in yellow squash
4. Stir in butternut squash
5. Stir in meat
6. Stir in some broth and Italian seasoning and heat
7. Dump everything in an oven safe lidded pot
8. Stir in tomatoes and sage
9. Cover and cook at 350 (?) until done
10. Season to taste

Would have been better to do everything in a dutch oven and bring to a boil before going into the oven, but I'm hesitant to stew tomatoes in my cast iron.

Mustard-Braised Brussels Sprouts

Yeah! Using my CSA veggies!  Very yummy. Of course, anything in a maple syrup & mustard glaze has got to be good.

• olive oil
• chopped onions
• minced roasted garlic (jar)
• butter
• sliced Brussels sprouts
• maple syrup
• Dijon mustard
• low-sodium chicken broth
• kosher salt
• fresh ground pepper

1. Heat olive oil in cast iron skillet over med-high
2. Whisk together maple syrup, Dijon mustard, broth:  1T syrup and 1T mustard per 1/2 c broth
3. Sauté onions and garlic
4. Lower temp to medium
5. Add butter to pan and melt
6. Add Brussels sprouts and salt and pepper, heat and stir until starting to brown
7. Add broth mixture, stir, bring to boil, lower heat
8. Cover and cook until done, adding if water if cooks out before sprouts are done
9. If too wet, cook without lid for a few minutes