Barley with Sausage and Peppers



The perfect weeknight meal. Light and satisfying for pretty much everyone

You can’t really mess this meal up. The vegetable cooking time really depends on how your like your onions and peppers. If you want them on the crispier time, cook them less. But we really like them when they are caramelized a bit. It adds some extra seasoning.


1 cup barley (or farro)
1 tbsp avocado oil
2 onions, sliced
4 peppers, sliced
1 lb Italian sausage (nitrate and nitrite free)
1 tbsp dried oregano


1. Prepare the barely to package instructions. A lot of times I will substitute the water with chicken broth to add more flavor.
2. Add the avocado oil to a skillet on medium-high heat. Once heated, add the onions and peppers. Allow them to cook and brown on all sides (about 8-9 minutes). Sprinkle oregano over the vegetables and toss.
3. After the onions and peppers are cooked, remove and put on a plate. Sliced the sausage and add to the skillet. Add a little bit of water so they cook through without burning too much on the outside.
4. When the sausage is done, add the peppers and onions again and toss together.
5. When the barley is finished cooking, put it on a plate and top with the sausage, peppers, and onions. Add a heaping serving of sauerkraut on top.

Greek Lemon Soup



I love everything about this soup. And it’s very rare that you can add too much lemon to something, but be careful! With this recipe you can! We eat this soup a ton in the spring because it’s just so pretty and light.

Seriously, such a simple soup recipe that takes MAYBE 30 minutes from start to finish. Purchase a rotisserie at the store and add it instead of cooking the chicken on your own.


8 cups low-sodium chicken broth
1 cup orzo
6 large egg yolks
1 shredded rotisserie chicken
1/4-1/2 cup fresh lemon juice
Salt and Pepper, to taste


1. Heat a large pot using medium-high heat. Add the broth and bring to a boil. Add the orzo and cook for 5-7 minutes (or until the pasta is almost done, but not quite).
2. Meanwhile, in a separate bowl, whisk the egg yolks until they are well blended. SLOWLY drizzle about a cup of boiling broth into the bowl WHILE whisking. This will prevent the eggs from cooking, but allow them to temper. Once the broth and yolks are well incorporated, add the mixture to your pot. Continue to whisk the soup occasionally until it is the consistency of heavy cream (about 7 minutes).
3. Stir in the lemon juice and add the chicken. Season with salt and pepper.

Herb Roasted Chicken with Butternut Squash


This is my GO TO dinner to make when my friends have babies. I put it all together, cover it, and give them the oven directions. In my opinion, there's nothing worse than sending friend dried chicken for her and her family to eat. Also, please don't fear chicken thighs. The dark meat isn't as bad as people make it out to be. They're small, juicy, and delicious. Embrace the thighs!

I like to serve this with fresh green beans. A side salad would be delicious too!


2-3 tbsp red wine vinegar
2 heaping tbsp dijon mustard (preferably with the whole seed)
2 tsp herbs de Provence
2 tbsp olive oil

4 bone-in, skin-on chicken thighs
2 shallots, sliced
1 butternut squash, peeled and cut into 1-inch cubes
1 tbsp olive oil
4 whole cloves of garlic
2-3 sprigs of thyme
2-3 sprigs of tarragon
Salt and Pepper


1. Preheat oven to 375
2. Pat the chicken thighs dry and sprinkle salt and pepper on them. Set aside.
3. In a small bowl whisk together all the ingredients to make the sauce.
4. In a pyrex or casserole dish, drizzle 1/2 tbsp of oil on the bottom and layer the butternut squash evenly. Place the shallots over the squash and drizzle with the remaining oil and a little bit of salt and pepper.
5. Place the chicken, meat side/skin side up. tucking and extra skin underneath. Pour the sauce over each chicken thigh and then in between with any remaining sauce.
6. In between the chicken thighs, snuggle the garlic. Place the thyme and tarragon on top of the chicken, in the cracks, and around the edge.
7. Bake uncovered for 50 minutes. Then let it rest for 10 minutes before serving.



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