EASY RECIPE
This week I want to use Italian Hot Turkey Sausage again for dinner but I don’t want another pasta meal. So, I decided to make a nice bed of spinach, red pepper, red onion, and tomato to provide the base for the sausage. Maybe omitting pasta is better for my belly bulge, maybe not. No matter, my easy Spinach and Sausage Salad is very tasty and I think I’m doing good. It’s the thought that counts.
Recipe serves 4.
Ingredients:
4 Italian Hot Turkey Sausage links (about 1 lb.)
12 oz Fresh Baby Spinach
1 Yellow Squash – julienne cut
1/2 Red Onion – thinly sliced
1/2 Red Bell Pepper – sliced
1/2 C Fresh Basil – chopped
1/2 C Dried Cranberries
1 C (about 25) Cherry Tomatoes – halved
1 Clove Garlic – minced
2 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar
3 oz Goat Cheese
Preparation:
Grill links on median fire for 14 minutes until fully cooked, turning often. When done remove and cover with foil.
Add Olive oil to large fry pan and heat to Medium high. Add onion, squash, red bell pepper, garlic and saute
Add dash of salt and pepper.
Add basil and toss.
Add spinach and balsamic vinegar and toss for minute.
Add dried cranberries and toss.
Plate salad. Garnish with goat cheese. Add one sausage link.
And finally, enjoy a great pasta free Italian Sausage dinner.
AND STUFF
She Who Must Be Obeyed has been busy in her garden. She extended the perimeter, added new soil, and found early plantings. Couple that with automatic watering and she can’t be stopped. I took these photos last Sunday. As you can see here lettuce is coming along great. And to the side of the picture, you can see her sweet peas and snow peas about ready to pop.
The potted tomato plants in the back have flowered and we should have some awesome heirloom tomatoes soon.
And then there are here fingerling potatoes. What can I say…
The good news is she thought they had died, but after poking around a bit she discovered the leaves were dead but the potatoes were fine in the soil. I wonder how many people I can feed with her potato harvest?
She has peppers coming, and a few strawberry plants breaking out on the far side of the garden.
That’s about as fresh as a strawberry gets. Only trouble is what can I make with three strawberries? How about three mai tai’s with a strawberry swizzle!
All kidding aside, I’m really looking forward to doing a wok with her snow peas, and salads with her great greens and peppers.
To my friends up North, keep the faith, the snow will stop and summer will come. Be sure to share pictures of your gardens!
Good Eating and Table Talk,
Roger
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