From the August/September 2017 issue
Serves 4


  • 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


  1. Cut four

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