# Miso Greens Soup, Sage-Scented Livers, Tomato Pasta, and Sausage with Spring Vegetables > A savory, vegetable-rich spread moves from gentle miso broth to browned livers with crisp sage, bright tomato pasta, and sausage nestled into sweet onions. Roasted squash brings caramelized edges, while snappy green peas and peppery arugula keep the meal lively. - URL: https://www.chezjk.com/recipes/roasted-kabocha-snap-peas-caramelized-onion-sausages-with-miso-spinach-soup-and - Author: Jonathan Katzman - Cooked and photographed: 2025-04-03 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Miso Greens Soup, Sage-Scented Livers, Tomato Pasta, and Sausage with Spring Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffcab2a70a5cd3159.jpg) ## Miso Soup with Spinach and Shiitakes Mushrooms and kombu build a savory broth without making it heavy. Adding miso off the heat preserves its aroma, while briefly wilted spinach stays tender. ### Ingredients - 4 cups water - 1 piece kombu, about 4 inches square - 4 oz fresh shiitake mushrooms, stems removed and caps sliced - 4 oz mature spinach, washed and roughly torn - 3 tablespoons gluten-free white miso, plus more to taste ### Instructions 1. Combine the water and kombu in a saucepan. Warm slowly over medium-low heat for 10 minutes, removing the kombu just before the water boils. 2. Add the mushrooms and simmer gently for 7–8 minutes, until tender. 3. Add the spinach and cook for 1–2 minutes, until just wilted. 4. Remove from the heat. Whisk the miso with a ladleful of broth in a small bowl, then stir it back into the soup. Taste and add a little more miso if needed. ### Notes - After adding miso, reheat gently without a rolling boil. ## Sautéed Chicken Livers with Mushrooms and Scallions A hot pan gives the livers browned edges, while mushrooms and scallions echo their savory depth. A small splash of sherry vinegar cuts the richness without leaving a loose sauce. ### Ingredients - 12 oz chicken livers, trimmed of connective tissue and any green portions - 6 oz cremini mushrooms, thickly sliced - 4 scallions, cut into 1-inch lengths, whites and greens separated - 2 tablespoons ghee, divided - 1 teaspoon gluten-free tamari - 2 teaspoons sherry vinegar - 2 tablespoons water - 1/4 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Separate the livers into lobes and pat very dry. Season with salt and pepper immediately before cooking. 2. Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the mushrooms in one layer and cook for 5–6 minutes, turning occasionally, until browned. Add the scallion whites for the final minute, then transfer everything to a plate. 3. Add the remaining ghee. Sear the livers for approximately 2–3 minutes per side, lowering the heat if the exterior darkens too quickly. Continue cooking until the thickest pieces reach 165°F on an instant-read thermometer; remove individual pieces as they finish. 4. Add the vinegar, tamari, and water to the pan and scrape up the browned bits. Return the mushrooms and scallion whites, then add the scallion greens and toss for 30 seconds. 5. Slice the cooked livers into thick pieces and fold them through the mushrooms and pan juices. Taste for salt and serve promptly. ### Notes - Do not crowd the skillet; cook the livers in batches if necessary so they sear rather than steam. ## Crisp Sage Leaves Whole crisp leaves provide a brittle contrast to the tender livers and carry sage aroma across the dish. ### Ingredients - 12 large sage leaves, thoroughly dried - 2 tablespoons ghee - 1 pinch fine sea salt ### Instructions 1. Heat the ghee in a small skillet over medium heat. 2. Add the sage in batches and shallow-fry for 15–30 seconds per side, until bubbling subsides and the leaves turn crisp but not black. 3. Lift onto a paper towel and season lightly with salt. Keep uncovered until serving. ## Tomato Pasta with Arugula and Parmigiano A short-simmered tomato sauce coats the pasta without burying it. Arugula adds peppery freshness, and finely grated Parmigiano softens into the hot sauce. ### Ingredients - 8 oz Banza chickpea spaghetti, labeled gluten-free - 2 tablespoons extra-virgin olive oil - 2 garlic cloves, thinly sliced - 1/4 teaspoon red pepper flakes - 1 14-oz can crushed tomatoes - 2 oz arugula - 2 oz Parmigiano Reggiano, finely grated - to taste sea salt and freshly ground black pepper ### Instructions 1. Warm the olive oil and garlic in a wide saucepan over medium-low heat until fragrant, about 2 minutes; do not brown the garlic. Stir in the pepper flakes. 2. Add the tomatoes and a small pinch of salt. Simmer uncovered for 15–20 minutes, stirring occasionally, until lightly thickened but still spoonable. 3. Cook the spaghetti in salted water according to the package directions, checking early for a just-tender texture. Reserve 1 cup cooking water, then drain. 4. Gently toss the pasta with the tomato sauce, adding reserved water a few tablespoons at a time until the sauce coats the strands. 5. Remove from the heat and fold in half the arugula and one-third of the cheese. Divide among bowls and finish with the remaining arugula, a generous cloud of cheese, and black pepper. ### Notes - Chickpea pasta is more fragile than wheat pasta; toss gently and avoid simmering it in the sauce for an extended period. ## Browned Sausage with Sweet Onions Slowly browned onions catch the sausage juices and provide a soft, sweet base beneath the sliced links. ### Ingredients - 12 oz fresh mild pork sausages, labeled gluten-free - 2 medium yellow onions, sliced 1/4 inch thick - 1 tablespoon ghee, divided - 1/4 cup water, plus small splashes as needed - 1 teaspoon apple cider vinegar - 1/4 teaspoon fine sea salt - to taste freshly ground black pepper ### Instructions 1. Heat half the ghee in a skillet over medium heat. Add the onions and salt and cook for 20–25 minutes, stirring occasionally, until soft with deeply golden edges. Add small splashes of water if the pan threatens to scorch. 2. Meanwhile, heat the remaining ghee in a second skillet over medium heat. Brown the sausages for 6–8 minutes, turning to color several sides. 3. Add 1/4 cup water to the sausage pan, cover, and cook over medium-low heat for 6–10 minutes, until the centers reach 160°F. Uncover and let any remaining water evaporate. 4. Rest the sausages for 3–5 minutes, then slice on the bias. 5. Stir the vinegar into the onions, season with pepper, and serve the sausage slices over them. ## Deeply Roasted Delicata Squash Thin crescents develop dark, caramelized faces while the skin helps them hold their shape. ### Ingredients - 1 medium delicata squash, about 1 lb - 1 1/2 tablespoons olive oil - 1/2 teaspoon fine sea salt - 1 teaspoon apple cider vinegar - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise, scoop out the seeds, and cut into 1/2-inch crescents. 2. Toss with olive oil, salt, and pepper. Arrange flat on a metal baking sheet without crowding. 3. Roast for 25–30 minutes, turning after 15 minutes, until tender with deeply browned faces. Pull any smaller pieces before they burn. 4. Sprinkle with the vinegar while hot and turn gently to distribute. ### Notes - If delicata is unavailable in early spring, use stored kabocha cut into comparably thin wedges; cooking time may be slightly longer. ## Sesame-Ginger Sugar Snap Peas A very short cook preserves the peas' juicy snap. Ginger, rice vinegar, and sesame give them a bright, lightly savory finish. ### Ingredients - 12 oz sugar snap peas, strings removed - 2 teaspoons avocado oil - 1 teaspoon finely grated ginger - 1 tablespoon water - 1 teaspoon gluten-free tamari - 2 teaspoons unseasoned rice vinegar - 1/2 teaspoon toasted sesame oil - 1 teaspoon toasted sesame seeds ### Instructions 1. Heat the avocado oil in a wide skillet over medium-high heat. Add the peas and stir-fry for 1 minute. 2. Add the ginger and toss briefly, then add the water and cover for 45–60 seconds. 3. Uncover and add the tamari. Toss until the water has evaporated and the peas are vivid green and crisp-tender, about 1 minute more. 4. Remove from the heat and toss with rice vinegar, sesame oil, and sesame seeds. ## Overall Timing / Workflow The squash, onions, and tomato sauce can cook largely unattended, leaving the final minutes for delicate greens, pasta, and livers. ### Instructions 1. 0:00 — Heat the oven to 425°F. Trim the vegetables, start warming the kombu water, and set out serving dishes. 2. 0:10 — Put the squash in the oven and start the onions and tomato sauce in separate pans. 3. 0:20 — Remove the kombu and simmer the mushrooms in the soup. Brown and finish cooking the sausages. Bring a pot of pasta water to a boil. 4. 0:30 — Fry the sage, then cook the liver dish. Keep the finished sausage and onions warm; remove the squash when browned and tender. 5. 0:40 — Cook the pasta and finish it with sauce, arugula, and cheese. Stir-fry the peas while the pasta cooks. 6. 0:50 — Wilt the soup spinach and stir in the miso off the heat. Plate the livers with sage and serve all dishes promptly, or offer the soup first. ### Notes - Keep raw liver and sausage preparation separate from washed greens and garnishes, and sanitize the board and knife afterward. ## Plating Separate bowls preserve the identity of each dish, while a divided vegetable-and-sausage plate keeps crisp, roasted, and soft textures distinct. ### Instructions 1. Ladle the soup into small bowls, distributing the spinach and mushrooms across the surface. 2. Mound the livers, mushrooms, and scallions in shallow bowls. Spoon over the reduced pan juices and place crisp sage leaves on top at the last moment. 3. Serve the tomato pasta in separate bowls with fresh arugula around the edges and the grated Parmigiano piled loosely over the center. 4. On a platter or individual plates, arrange sausage slices over browned onions. Place roasted squash and snap peas alongside in separate clusters. ## Leftover Path Separate storage prevents the pasta and vegetables from absorbing excess liquid and lets each component reheat at the appropriate intensity. ### Instructions 1. Refrigerate leftovers in shallow containers within 2 hours. Store soup, liver mixture, pasta, sausage and onions, squash, and peas separately. 2. Use cooked livers within 1–2 days; gently reheat with a splash of water until they reach 165°F, avoiding prolonged cooking. 3. Use the other refrigerated components within 3–4 days. Reheat soup gently, and loosen pasta with a little water before warming it through. 4. Re-crisp squash in a 400°F oven for 8–12 minutes. Warm sausage and onions covered in a skillet with a splash of water, to 165°F. 5. Eat the peas cold in a simple salad or warm them only briefly. Keep fried sage dry and uncovered until cool; it is best eaten the day it is made. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.