In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp. olive oil
3-4 Italian Fry peppers, sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1-2 Tbsp. of oregano, finely chopped
1/2 cup Marsala or red wine
1/2 teaspoon red pepper flakes
Salt to taste
DIRECITONS
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes. Sausage, peppers and onions will keep in the fridge for several days. Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:21:132015-09-06 21:21:13Sausage, Peppers and Onions
1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
INGREDIENTS
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 5 cups of onions.) Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:20:112015-09-06 21:20:11Sautéed Peppers and Onions
Pear Roquefort Salad
Pear Roquefort Salad
INGREDIENTS
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
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Sausage, Peppers and Onions
Sausage, Peppers and Onions
INGREDIENTS
DIRECITONS
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.
Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half. Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes. Sausage, peppers and onions will keep in the fridge for several days. Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.
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Sautéed Peppers and Onions
Sautéed Peppers and Onions
DIRECTIONS
INGREDIENTS
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 5 cups of onions.) Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
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