The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a the Facebook group St. Louis Jewish Cooks and its admin AJ Moll to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

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A summer fresh play on the classic sausage & peppers. My garden is actively providing an abundance of squash and basil so why not add them for a twist on the classic.

One package Jack’s Gourmet Italian Sausage, cut each link into 6 pieces on the bias

Two medium yellow squash diced

1 cup mixed bell peppers Julianne

3 sprigs fresh basil

Olive oil as needed

In a 16 inch skillet over medium heat, add cut sausage and sauté until caramelization is achieved and juices release.

Next add peppers and sauté until cooked throughly, adding olive oil as needed.

Then add squash and stir 1-2 minutes until tender.

Garnish with chiffonade of basil directly before serving.

Serve over rice, pasta, or potatoes. Feel free to add marinara if desired. Recipe feeds 4 guests. Delicious and easy!