Sun 6 Feb 2022

Spinach and Three-Cheese Stuffed Shells

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This stuffed shell pasta dish from Half Baked Harvest’s Super Simple cookbook is hands-down one of the best baked pasta dishes I’ve ever eaten. Make a rich sauce with sausage, tomatoes, red pepper, spices and chopped spinach. Meanwhile, cook the pasta shells until al dente. Combine ricotta and Gouda cheeses with basil and spoon or pipe the mixture into the cooked pasta shells. Arrange the stuffed shells on top of the sauce, top with mozzarella and bake for about 30 minutes. Top with fresh basil and serve. Cook’s notes: I had some cooked pasta shells left over. I spooned the cheese filling into the shells instead of piping. Be sure to squeeze as much water as you can from the thawed chopped spinach. I used pizza mozzarella instead of fresh and it worked well.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Unico tomatoes, Tre Stelle ricotta, No Name pizza mozzarella and No Name frozen chopped spinach. Check the spices to make sure they don’t contain colour or anti-caking agents and look for Gouda with no artificial ingredients or colour added.

Brown the sausage, add the tomatoes, bell pepper and spices and simmer for 15 minutes. Then add the spinach.

Combine the ricotta, Gouda and basil

Place the cheese-stuffed shell on top of the sauce

Top with mozzarella and bake. Garnish with basil.

Spinach and three-cheese stuffed shells

Ingredients:

2 tbsp (30 ml) extra virgin olive oil

1 lb (454 g) ground spicy Italian sausage

2 28-oz (796 ml) cans crushed tomatoes

1 red bell pepper, seeded and sliced

2 tsp (10 ml) dried oregano

½ tsp (2.5 ml) crushed red pepper flakes (plus more as needed)

1 8-oz (227 g) bag frozen chopped spinach, thawed and squeezed dry

1 1-lb (454 g) box dried jumbo pasta shells

16 oz (454 g) whole milk ricotta cheese

2 cups (500 ml) shredded Gouda cheese

1 cup (250 ml) fresh basil leaves, chopped (plus more for serving)

8 oz (227 g) fresh mozzarella cheese, torn

Kosher salt and freshly ground pepper

Preparation:

Preheat the oven to 350 degrees F (177 degrees C).

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes.

Reduce heat to low and add the crushed tomatoes, bell pepper, oregano, red pepper flakes and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper, and red pepper flakes.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to package directions until al dente. Drain well.

In a medium bowl, combine the ricotta, Gouda, and basil. Transfer the mix to a large zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top, and snip about ½ inch (1.25-cm) off that corner.

Working with one at a time, pipe about 1 tablespoon (15 ml) of the cheese mixture into each shell (or just spoon the filling into the shells), then place them in the skillet. Sprinkle the shells evenly with mozzarella.

Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to three days. Serves 6 to 8.

From Super Simple by Half Baked Harvest’s Tieghan Gerard

 

Sun 30 Jan 2022

Sticky Sweet and Sour Plums and Sausages

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This Middle Eastern-inspired sweet and sour recipe from Shelf Love, the new cookbook from the Ottolenghi Test Kitchen, is a bit labour-intensive but the results are worth it. Roast onion, garlic and potatoes until softened. Add plums, rosemary and sausages and a sauce made of cider vinegar, pomegranate molasses, sugar, water, oil, sumac, salt and pepper. Roast for about 50 minutes until the plums have broken down and everything is bubbling and sticky. Serve topped with a mixture of parsley, sumac and oil. Sumac is a tangy spice made from the dried and ground berries of the wild sumac flower. Cook’s note: I added some halloumi 15 minutes before the dish was ready to serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Allen’s apple cider vinegar and President’s Choice sumac. I used Tamam pomegranate juice concentrate molasses, which is additive-free.

This recipe uses fresh plums and rosemary

Make the vinegar-pomegranate molasses sauce

After the onions and potatoes have cooked for about 35 minutes, add the plums, rosemary and sausages and top with the sauce

Bake until cooked and bubbling

Serve topped with a mixture of parsley, oil and sumac

Ingredients:

5 red onions, peeled and cut into 6 wedges each

2 heads garlic, cut in half widthways

3 baking potatoes, skin-on, cut into quarters lengthways

½ cup (125 ml) olive oil

Salt and black pepper

1 lb, 10 oz (737 g) plums (about 10), halved and stoned (1 lb, 5 oz/595g net weight)

3 rosemary stalks, leaves picked and stems discarded

8 pork sausages

3 tbsp (45 ml) apple cider vinegar

¼ cup (60 ml) pomegranate molasses

¼ cup (60 ml) soft brown sugar

2 tbsp (30 ml) sumac

2½ tbsp (37.5 ml) parsley, picked leaves with soft stalks attached

Preparation:

Heat the oven to 400 F (204 C). Put the onions, garlic, potatoes, five tablespoons (75 ml) of oil, 7 tbsp (105 ml) water, a teaspoon and a half (7.5 ml) of salt and a good grind of pepper in a large roasting tin (roughly 16 x 12 inches/40 x 30 cm). Toss together, then bake for 35 minutes, stirring once halfway, until the vegetables have softened and started to take on some colour and the water has evaporated.

Lay the plums cut side up in the tray, add the rosemary leaves, then nestle in the sausages. In a medium bowl, whisk the vinegar, molasses, sugar, two tablespoons (30 ml) of water, a tablespoon and a half (22.5 ml) of sumac, two tablespoons (30 ml) of oil, half a teaspoon (2.5 ml) of salt and a good grind of pepper, pour this all over the contents of the tray, then return to the oven for 40 minutes, turning the sausages once halfway, so they cook and colour evenly.

Turn up the oven to 425 F (218 C) and roast for 10 minutes more, until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.

Toss the parsley with the remaining teaspoon and a half (7.5 ml) of sumac and remaining tablespoon (15 ml) of oil, dot all over the sausage mixture, then serve warm straight from the tray. Serves 4.

From Shelf Love by the Ottolenghi Test Kitchen

 

Sun 23 Jan 2022

Spicy Poblano Tacos with Fried Sesame Halloumi

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If you are trying to eat less meat, try these tacos from Half Baked Harvest’s Super Simple cookbook. Cook onion, cauliflower, garlic and peppers, add soy sauce, then remove from heat and add cilantro. Fry the halloumi until it is golden brown, then remove from heat and add sesame seeds. Put the cauliflower mixture in tacos and top with the halloumi, avocado and a yogurt-cilantro sauce. Cook’s note: I used banana peppers instead of poblanos.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. Look for yogurt, halloumi and tortillas without additives or colour. Use freshly squeezed lime juice.

These vegetarian tacos contain cauliflower, peppers, onion, halloumi and cilantro

Cook onion, peppers and cauliflower and stir in cilantro

Cook the halloumi until golden brown

Make the yogurt-cilantro sauce

Spicy poblano tacos with fried sesame halloumi

Ingredients:

Taco filling

3 tbsp (45 ml) extra-virgin olive oil

1 medium yellow onion, diced

3 cups (750 ml) roughly chopped cauliflower

3 poblano peppers, sliced

2 garlic cloves, minced or grated

1 jalapeno pepper, seeded and chopped

3 tbsp (45 ml) low-sodium soy sauce or tamari

¼ cup (60 ml) fresh cilantro, chopped

8 oz (226 g) cubed halloumi cheese

1 tbsp (15 ml) sesame seeds

8 small flour or corn tortillas, warmed for serving

1 avocado, sliced

Yogurt sauce

1 cup (250 ml) full-fat plain Greek yogurt

1 cup (250 ml) fresh cilantro

1 jalapeno pepper, seeded and sliced (optional)

Juice of 1 lime

Kosher salt

Preparation:

Filling

In a large skillet, heat 2 tablespoons (30 ml) of the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the cauliflower and poblano peppers and cook until the cauliflower starts to brown, 5 to 10 minutes more. Add the garlic and jalapeno and cook until fragrant, about 1 minute more. Add the soy sauce or tamari and cook, stirring, until the sauce coats the vegetables, about 2 minutes more. Remove the skillet from the heat and stir in the chopped cilantro.

In a small skillet, heat the remaining tablespoon (15 ml) of olive oil over medium heat. When the oil shimmers, add the halloumi and cook without moving it until golden, about 2 minutes per side, 4 to 5 minutes total. Remove the skillet from the heat and stir in the sesame seeds.

Sauce

In a blender or food processor, combine the yogurt, cilantro, jalapeno (if using), lime juice and a large pinch of salt. Pulse until completely smooth, about 1 minute. Taste and add more salt as needed.

To serve

Add the filling to the tortillas and top with the halloumi, avocado and yogurt sauce. Serves 4

From Half Baked Harvest’s Super Simple cookbook

 

Sun 16 Jan 2022

Zurich Baked Beans

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To me, baked beans are the ultimate winter comfort food. This recipe from Canadian Living—based on the traditional dish served at the Zurich, Ontario bean festival—is delicious. Quick soak and cook dried white beans, combine with bacon, tomato juice, brown sugar, ketchup, salt, dry mustard and pepper and then bake low and slow for three to four hours. You can serve this as a side dish or on its own with toast and a green salad.

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt instead of nitrites. Heinz tomato juice and ketchup are additive-free, as is Keen’s dry mustard.

Soak beans and then cook until tender

Add tomato juice, ketchup, bacon, brown sugar, salt, pepper and dry mustard to cooked beans

Cook for 3-4 hours, adding bean cooking liquid if necessary

Ingredients:

2 ½ cups (625 ml) white pea beans

¼ lb (125 g) bacon, cubed

1 ½ cups (375 ml) tomato juice

1 cup (250 ml) brown sugar

1 cup (250 ml) ketchup

1 tbsp (15 ml) salt

½ tsp (2.5 ml) dry mustard

½ tsp (2.5 ml) pepper

Preparation:

In large saucepan, pour 8 cups (2 L) water over beans, bring to boil and boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain, discarding liquid.

In same saucepan, pour 8 cups (2 L) fresh water over beans; bring to boil. Reduce heat, cover and simmer for 30 to 45 minutes or until beans are tender. Drain, reserving liquid.

In casserole, combine beans, bacon, tomato juice, sugar, ketchup, salt, mustard and pepper. Cover and bake in 300 F (150 C) oven for 3 to 3 ½ hours or until tender, checking every 45 minutes and stirring in reserved liquid, if necessary, to moisten beans. Serves 6.

From the Canadian Living 20th Anniversary Cookbook

 

Sun 9 Jan 2022

Parmesan-Crusted Strip Loin Roast

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This recipe from the latest Food and Drink calls for a beef strip loin roast, which is leaner and less expensive than prime rib, but which is very tender and tasty. Oven-sear the roast for 10 minutes and then top with a mixture of bread crumbs, Parmesan, parsley, lemon zest and oil. Return roast to oven and cook until medium-rare or to your desired doneness. Let the roast stand for at least 10 minutes, covered, keeping in mind that the meat’s internal temperature will rise a few degrees during this time.

Avoiding Additives and Preservatives

For the bread crumbs, I used PC black label panko, which is additive-free. Genuine Parmesan is additive-free; look for the name stamped on the rind.

A strip loin roast is leaner and less expensive that prime rib

Combine panko, Parmesan, parsley, lemon zest, oil and pepper for the crust

Parmesan-crusted stip loin roast

Ingredients:

4 lb (1.81 kg) beef strip loin roast, untied

Salt and freshly ground pepper

¾ cup (175 ml) panko bread crumbs

½ cup (125 ml) finely grated Parmesan cheese

2 tbsp (30 ml) minced fresh parsley

Grated zest of 1 lemon, about 1 tbsp (15 ml)

2 tbsp (30 ml) olive or canola oil

Preparation:

Preheat oven to 450°F (232°C). Trim off any excess fat cap on the roast thicker than ¼ inch (5 mm). Lightly season roast all over with salt and pepper. Place on a rack in a shallow roasting pan. Sear roast in oven for 10 minutes.

Meanwhile, combine panko, Parmesan, parsley and lemon zest in a bowl; drizzle in oil, tossing to evenly coat crumbs. Season with pepper to taste. Set a rimmed baking sheet on your work surface.

Remove roast from oven. Lower the heat to 275°F (135°C). Lift rack with roast from roasting pan and place on rimmed baking sheet; set roasting pan aside.

Press crumb coating by small handfuls over top and sides of roast, leaving cut ends bare. Scrape up any crumbs that fall onto baking sheet and press back on top of roast (if any do not adhere, discard or use on a baked vegetable side dish).

Carefully transfer roast on rack back into roasting pan. Return to oven and roast for about 2 hours or until meat thermometer reads 135°F (57°C) for medium-rare or until desired doneness (temperature will rise about 5°F/3°C upon resting).

Transfer roast to a cutting board, loosely tent with foil and let rest. Cut roast into slices to serve. Serves 6 with leftovers.

From Food and Drink

 

Sun 2 Jan 2022

Berbere-Spiced Chicken, Carrots and Chickpeas

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Shelf Love, the new cookbook from the Ottolenghi Test Kitchen, focuses on comfort food made from pantry staples, along with Yotam Ottolenghi’s signature additions, such as tasty spice blends and novel flavour pairings. This recipe uses berbere — an Ethiopian spice blend — as the basis of a paste that coats chicken pieces, carrots and chickpeas. Bake the dish for about 70 minutes and top with an orange-cilantro salsa.

Avoiding Additives and Preservatives

Make sure the spices don’t contain colour or anti-caking agents. I used No Name tomato paste, Blue Menu chickpeas, Allen’s apple cider vinegar and pure honey.

Berbere is an Ethiopian spice blend

Place chicken, carrots and chickpeas in pan and cover with spice paste

Roast until chicken is done and carrots are tender

Serve the chicken with an orange-cilantro salsa

Berbere-spiced chicken, carrots and chickpeas

Ingredients:

Berbere spice mix

8 teaspoons (40 ml) pure chile powder (ground dried red hot peppers) or 2 tablespoons (30 ml) cayenne pepper

5 teaspoons (25 ml) sweet paprika

1 tablespoon (15 ml) salt

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) ground ginger

3/8 teaspoon (1.9 ml) ground cardamom

3/8 teaspoon (1.9 ml) ground fenugreek

¼ teaspoon (1.25) ground nutmeg

¼ teaspoon (1.25 ml) ground allspice

1/8 teaspoon (0.63 ml) ground cloves

Chicken, carrots and chickpeas

1 onion large, peeled and roughly chopped

6 cloves garlic peeled and roughly chopped

1.5 oz (45 g) coriander stalks (0.9 oz/25g) and leaves (0.6 oz/20g) separated, and both roughly chopped

2.5 tbsp (22.5 ml) berbere spice

2.5 tbsp (22.5 ml) tomato paste

2.5 tbsp (22.5 ml) honey

3 tbsp (45 ml) apple cider vinegar

6 tbsp (90 ml) olive oil

1.75 lb (800 g) carrots cut into 1.5-2-inch (4-5 cm) lengths

2 15-oz (425 g) canned chickpeas, drained

12 chicken thighs and drumsticks (6 of each)

3 oranges – 1 left whole, the others juiced, to get ½ cup/125 ml

Preparation:

Berbere spice mix

Mix all ingredients together. Store in airtight container. Makes 1/3 cup (82.5 ml).

Chicken, carrots and chickpeas

Heat the oven to 425 F (220 C). Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon (15 ml) of vinegar, four tablespoons (60 ml) of oil, 1.75 tsp (8.75 ml) salt and a good grind of pepper in a food processor and blitz to a smooth paste.

Scrape this into a large, roughly 13-inch x 10-inch (34-cm x 26-cm) roasting pan and add the carrots, chickpeas, chicken, orange juice and 6 oz (150 ml) water. Toss everything together to coat and combine, then arrange the thighs skin side up on top, so they’re just nestled in the mix.

Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the pan once halfway, until everything is cooked through and nicely coloured. Remove from the oven and leave to settle slightly for about 10 minutes.

Meanwhile, segment the whole orange and roughly chop the flesh. Put this in a medium bowl with the coriander leaves, the last two tablespoons (30 ml) each of vinegar and oil, 1/8 teaspoon (0.63 ml) of salt and a good grind of pepper and mix to combine.To serve, spoon the coriander salsa all over the top of the chicken and serve directly from the pan. Serves 6.

From Shelf Love by the Ottolenghi Test Kitchen

 

Sun 26 Dec 2021

Ina Garten’s Chicken Chili

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This chili recipe from Ina Garten doesn’t have beef or beans, but it’s delicious and perfect for a winter supper. Cook onions, peppers and spices, add tomatoes and basil and simmer for a half hour. Meanwhile, roast skin-on, bone-in chicken breasts. Cut the cooked chicken into chunks, add to the vegetables and cook for another 20 minutes. Serve the chili topped with chopped onions, corn chips, grated cheddar and sour cream.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. Blue Menu canned tomatoes are additive-free. Check the corn chips and sour cream for additives and make sure the cheddar does not contain colour.

Cook onions

Add vegetables and spices

Ina Garten's chicken chili

Ingredients:

4 cups (1 L) chopped yellow onions (3 onions)

2 tbsp (30 ml) good olive oil, plus extra for chicken

2 tbsp (30 ml) cup minced garlic (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) ground cumin

¼ teaspoon (1.25 ml) dried red pepper flakes, or to taste

¼ teaspoon (1.25 ml) cayenne pepper, or to taste

2 teaspoons (10 ml) kosher salt, plus more for chicken

2 (28-ounce/828-ml) cans whole peeled plum tomatoes in puree, undrained

¼ cup (60 ml) minced fresh basil leaves

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

For serving: Chopped onions, corn chips, grated cheddar, sour cream

Preparation:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F (177 degrees C).

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾ -inch (1.9-cm) chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. Serves 6.

From Ina Garten

 

Sun 19 Dec 2021

Clams Arrabbiata

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This is a busy week, so a quick and tasty supper is in order. Try this Bon Appetit recipe for clams arrabbiata – clams in a spicy tomato sauce. Brown pancetta, cook onion and garlic and stir in hot pepper flakes. Add tomatoes and simmer until the sauce reduces by about half. Add clams and water, cover and cook for 8-10 minutes and then remove the clams. Cook the ditalini or any other small pasta until done and return the clams to the pot to warm them through. Serve the clams and sauce topped with basil and with crusty bread. Cook’s note: I cooked the pasta separately while the sauce was simmering, added it to the sauce and clams and served right away.

Avoiding Additives and Preservatives

Look for pancetta or bacon without nitrites, such as brands preserved with celery salt. Make sure the pepper flakes do not contain colour or anti-caking agents. Blue Menu tomatoes are additive-free, as are several varieties of Ace Bakery crusty bread.

Clams Arrabbiata

Ingredients:

3 Tbsp. (45 ml) extra-virgin olive oil

2 oz. (57 g) thinly sliced pancetta (Italian bacon), chopped

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

¾ tsp. (3.75 ml) crushed red pepper flakes

1 28-oz. (828 ml) can whole peeled tomatoes

24 littleneck clams, scrubbed

4 oz. (114 g) ditalini or other small pasta (about 1 cup/250 ml)

Handful of torn basil leaves

Country-style bread (for serving)

Preparation:

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.

Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.

Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.

Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping. Serves 4.

From Bon Appetit

 

Sun 12 Dec 2021

Baguette with Onion and Pancetta

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This absolutely delicious recipe from Canadian Living is inspired by the Alsation flammekueche, a pizza-like savoury tart cooked over a wood fire. Cook pancetta until crispy, set aside and then cook the onion. Cut a baguette in half lengthwise and top each half with a mixture of crème fraîche and quark, top with onions, pancetta and Swiss cheese. Bake for about 10 minutes, sprinkle with chives and serve. Cook’s note: I couldn’t find crème fraîche or quark so I substituted sour cream and cream cheese.

Avoiding Additives and Preservatives

Look for pancetta preserved with celery salt instead of nitrites. I used an Ace Bakery baguette, which is additive free, No Name sour cream and Arla organic cream cheese. Look for Swiss cheese that does not contain colour or additives.

Cook pancetta and set aside

Spread cheese mixture on sliced baguette

Top with cooked onions, pancetta and Swiss cheese and bake

Garnish with chives and serve

Ingredients:

5 oz (140 g) pancetta

1 large onion, halved and thinly sliced

1 baguette, halved lengthwise

¾ cup (187 ml) crème fraiche or sour cream

¾ cups (187 ml) quark cheese or cream cheese

Pepper

1 cup (250 ml) shredded Swiss cheese

4 teaspoons (20 ml) chopped fresh chives

Preparation:

In skillet, cook pancetta over medium heat, stirring often, until golden brown, about 5 minutes. Drain on paper towel-lined plate; set aside. In same skillet, add onion and cook, stirring often, until softened, about 5 minutes.

Meanwhile, preheat oven to 375°F (190°C); line baking sheet with parchment paper. Place baguette halves cut side up on prepared baking sheet. In small bowl, combine crème fraîche and quark; season with pepper. Spread over baguette halves. Top with onions, reserved pancetta and Swiss cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes. Transfer baguette halves to cutting board and cut into thirds. Sprinkle with chives. Serves 6.

From Canadian Living

 

Mon 6 Dec 2021

Sweet Peppers & Sausages with Feta and Fresh Oregano

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It’s a busy time of year, and sheet-pan recipes help get dinner on the table in a hurry. This dish from Melissa Clark combines sausages, onions and sweet peppers, which are roasted and then topped with a vinegar-oregano dressing, served over arugula and garnished with feta cheese. Cook’s note: I used fresh marjoram instead of oregano.

Avoiding Additives and Preservatives

I used Free-From hot Italian sausages and Eden Organic red wine vinegar, which are free of additives and preservatives. Tre Stelle feta cheese is also additive-free.

Place sausages and peppers on baking sheet

Roast until sausages are cooked through and peppers are tender

Drizzle dressing over sausages and peppers, serve over arugula and garnish with feta

Ingredients:

1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper, each seeded and sliced into ¼-inch- (about ½-cm-) wide strips

1 small onion, peeled and sliced into ¼-inch (about ½-cm) thick rounds

1 tbsp (15 ml) and 1 ½ tsp (7.5 ml) extra-virgin olive oil, plus more for sprinkling

¾ tsp (3.75 ml) kosher salt

Freshly ground black pepper, to taste

1 lb (450 g) fresh Italian sausages (sweet or hot), pricked with a fork

½ tsp (2.5 ml) red wine vinegar, plus more for sprinkling

1 tsp (5 ml) finely chopped fresh oregano

3 cups (750 ml) fresh arugula for serving, if desired

¼ cup (60 ml) crumbled feta cheese

Preparation:

Preheat oven to 400F (200C). On a rimmed baking sheet, scatter bell pepper slices and onion rounds and toss with olive oil, salt and black pepper until lightly coated. Spread vegetables in a single layer and roast until limp, about 10 minutes. Arrange sausages on top of vegetables and continue roasting until peppers are caramelized and sausages are cooked through, 20 to 25 minutes. Sausages are cooked when internal temperature (checked with a meat thermometer) reaches 160F (71C). Broil in upper third of oven until tops of sausages are browned and edges of peppers are slightly charred, about 2 minutes.

Meanwhile, in a small bowl, combine vinegar and oregano.

Drizzle vinegar mixture on vegetables and sausages and toss, adding more salt, pepper and/or vinegar to taste.

If using, divide arugula on individual plates and sprinkle with a little olive oil and red wine vinegar. Arrange peppers, onion and sausage over the arugula and sprinkle with feta cheese. Serve immediately. Serves 2-3.

From Dinner: Changing the Game by Melissa Clark

 

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