HUMMINGBIRD FOOD RECIPE NO BOIL RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

Steps:

• Chop the pineapple into chunks. Large hunks, small chunks or minced for crushed pineapple. Choose your preference.
• For hot pack, bring the pineapple to a boil in the canning liquid of your choice and simmer for 10 minutes.
• Pack the pineapple and liquid into jars, leaving 1/2 inch headspace.
• Can in a water bath canner, processing 15 minutes for half-pints or pints, and 20 minutes for quarts (adjusting for altitude).
• Remove from the canner and allow to cool to room temperature. Check jars for seal and use any unsealed jars immediately