From the August/September 2017 issue
- 1 pound pre-cooked Italian chicken, turkey, or pork sausage links, cut into rounds
- 2 medium yellow squashes, chopped
- 2 medium zucchinis, chopped
- 1 cup sliced mushrooms
- 1 TBSP extra-virgin olive oil
- 1 TBSP dried Italian herb blend
For the pesto:
- 2 cups (packed) fresh basil leaves
- 2 garlic cloves
- 2 TBSP pumpkin or sunflower seeds, toasted
- 1 TBSP fresh lemon juice
- 3 TBSP extra-virgin olive oil
- Water, as needed
- Sea salt and black pepper, to taste
- Cut four
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