Summer Dinner, Any Day of the Week - West Side Beef

Summer Dinner, Any Day of the Week

A follow up to my article about how WSB helps you eat more vegetables, here is a recipe inspired by the summer season. Lots of delicious veggies steamed or grilled with a rich sausage on top.

Assuming that you have WSB sausages (pork or beef), onion, garlic, potatoes, oil, vinegar, salt, pepper and fresh herbs in your basic pantry, this meal will quickly feed 2 people after a trip to a farmers market any time from mid-August to mid-September.


  • 4 medium heirloom tomatoes
  • 5 small potatoes
  • 2-4 WSB sausages
  • 1 medium patty pan squash
  • 1 small onion
  • 2 cloves garlic
  • 1 small handful wax beans
  • 3 stalks swiss chard
  • 1 thumb of butter
  • 2 thick slices sourdough bread
  • oil
  • apple cider vinegar
  • salt
  • pepper
  • fresh herbs


  1. Slice the tomatoes and season with a pinch of salt, a few cracks of pepper, a few dashes of oil and vinegar and a few chopped fresh herbs. I like dill and basil here but cilantro, parsley, oregano, and fennel fronds and many others will work just fine. Stir a couple times and set aside.
  2. Wash and steam, boil, or pressure-cook the potatoes until tender. Drain and let rest, covered, while you prepare the rest.
  3. Give all of the veggies a quick rinse in cold water. Vegetables can have dirt on them—they grow in the dirt. Slice the patty pan into wedges, the beans into 2-inch lengths, the swiss chard leaves into large chunks and the swiss chard stems into thin slices. Slice the onion and one of the garlic cloves, however, is easiest for you, just not too small or they will burn.
  4. Turn the grill on medium high, and the broiler on high. Drizzle the patty pan with some oil, salt and pepper and grill on both cut sides until they are just starting to get soft to the touch and grill the sausages on all sides until cooked through- very firm to the touch, or at least 62 celsius interior temp if you want to get nerdy about it. Let them both rest on the side.
  5. In a large, hot skillet, quickly sauté the onions and garlic in a generous drizzle of oil with a pinch of salt and a crack of pepper until they start to go translucent, but not get color. If they start to color right away, remove from the heat and add a splash of water; your pan was just a little too hot. If you do this, be careful of the steam and make sure you do it away from a flame. When the onions and garlic are translucent, add the beans and swiss chard stems and a small pinch of salt and sweat for a couple minutes, then the swiss chard leaves and a splash of vinegar and another small pinch of salt. Stir around a bit, then remove from the heat and cover and place on the side.
  6. Remove the potatoes from their steamy slumber and slice into bite-size pieces, toss with the butter and a pinch of salt and a crack of pepper.
  7. Drizzle some oil on the sourdough and broil until golden brown on one side. Cut the remaining garlic clove in half. Remove the golden bread from the broiler and immediately rub generously with the cut sides of the garlic cloves.
  8. Slice the sausage into bite-size pieces and spoon the swiss chard and bean mix, the potatoes, the squash, the sausage and the tomatoes onto a plate to share. Sprinkle with a few more chopped herbs.

Keep in touch!

Get monthly news direct to your inbox by signing up to the West Side Beef newsletter.