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Smells Like Summer, Part 2

Happy Thursday! You've made it through more than half the week. Here it is, as promised. The second in a series of recipes featuring the best ingredients summer has to offer.

In my previous post, I promised to feature Noonday onions as one of the star ingredients in today's recipe. Another of summer's fantastic offerings includes red potatoes and fresh green beans.

I love this versatile dish because you can dress it up or down, depending on your mood. Vegetarian? No problem. Leave out the meat and add a few more vegetables and/or tofu. Paleo anyone? Drop the red potatoes and add sweet potatoes instead. Have leftover chicken or steak? Throw it in at the end, heat and serve. Why anyone would have leftover steak is beyond me, but I don't judge.

In my version of the dish, you'll dress it up with smoked paprika and garlic to add a little something special. Delivered, as promised:

Smoked Kielbasa with Noonday Onions, Red Potatoes and Green Beans


- 1 pkg smoked kielbasa (I prefer pork, but turkey works too), cut into 1" slices

- 1 large Noonday onion, cut in half and sliced thin (10-15 and Vidalia onions work well in this recipe too)

- 1/2 lb fresh green beans, ends trimmed, cut into 3" pieces

- 3 medium red potatoes, diced into 2" pieces

- 2 cloves garlic, minced (a garlic press works great for this, but hand-chopping or a food processor is great too)

- 2 tsp smoked paprika (recommended brand, but any brand will do)

- salt & pepper to taste

- 2 tbs refined coconut oil


Prepare a large bowl filled halfway with water and add 1-2 cups of ice cubes. Set aside.

Preheat a skillet over medium-high heat. Add coconut oil, or cooking oil of your choice. First, add the sliced onions and let them caramelize. TIP: Don't stir them for at least 5 minutes because the more you move them, the longer it takes to brown them. If they start getting too brown, simply reduce the heat a little.

While the onions are doing their thing, bring a medium pot of salted water to a rapid boil. Drop the potatoes in and allow to cook until almost done (about 6 minutes). Scoop out with a slotted spoon and set aside in an ice bath to stop the cooking process. When they've cooked for about 10 minutes and are a nice golden brown, add the kielbasa, minced garlic and smoked paprika and continue cooking until heated through. Add the potatoes and green beans and continue cooking until the beans and potatoes are tender. Add 1-2 Tbs of water and cover with a lid to speed up the cooking process.

Taste and add salt as needed, keeping in mind that the kielbasa will add saltiness to the dish as well.

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