In 1989, my maternal grandparents bought the house next to my parent’s. As a kid it was the best growing up next to my Grandma and Grandpa, we saw them together every day until my Grandpa passed in 2014. My Grandma still lives in the same house, so I get to see her quite frequently since my husband and I bought a place only a couple of blocks away! Every Sunday night my Grandma goes to my parents for our families’ Sunday night dinner. We always have fun cooking as a whole family in my parent’s kitchen and sit around the table with good food, good wine, and family.
My Grandma is Greek and my Grandpa was Italian, they both LOVE to cook and, when I was growing up, they were both always in the kitchen. Usually my Grandma was cooking and my Grandpa was sitting in his chair telling her how delicious her meal was. Occasionally, he would decide to do a little cooking, but that meant my Grandma would have to clean up a huge mess. When Grandpa was in the kitchen he was so happy! There was always so much affection between the two of them, nowhere else was it more prevalent than in the kitchen. My Grandpa would always joke around with my grandma or kiss her on the cheek, every now and then he would grab her butt which would always make my Grandma giggle. We always loved seeing the way they worked together; you could taste the love in their cooking.
Italian Jumbot is a dish my Grandpa used to make all the time, it is one of my favorites. It is such a simple dish and I don’t think it’s possible that anyone can go wrong with sautéed veggies and a little cheese. I like to use spicy Italian sausage in this dish to heat things up a little, but my dad uses regular Italian sausage and its tastes just as perfect.
- 2 15 oz cans tomato sauce
- 1 lb Italian sausage
- 1 tsp Italian herb mix (oregano, rosemary, thyme, sage, basil)
- 2 large potatoes
- 2 medium zucchini
- 1 large yellow onion
- Parmesan cheese
- Cut the sausage links in 1 inch pieces, remove from the casing. Add a little olive oil, brown the sausage on medium heat.
- Slice potatoes into 3/4 in wedges and add to pot with meat to sauté.
- Slice zucchini into wedges, add to mixture.
- Thinly slice onion, add to mixture.
- Add tomato sauce, herbs, a little salt and pepper.
- Cook on medium-low for 30-40 minutes, until potatoes are soft.
- Top with a little Parmesan cheese!