This delicious recipe from Great American Grilling can be made ahead and served either hot or at room temperature. Sausages, onion, peppers and garlic are grilled and then tossed with cooked pasta. The pasta is dressed with a mixture of the cooked garlic, vinegar and mustard. This is a great way to use up those leftover peppers in your fridge and sausages in your freezer.
Avoiding Additives and Preservatives
Look for sausages with no additives or preservatives, vinegar with only naturally occurring sulfites and an additive-free Dijon. I used Spectrum balsamic vinegar and President’s Choice Old-Fashioned Dijon.
Grill sausages and vegetables until done, turning once
Slice sausages
Slice grilled vegetables, toss with pasta and dressing
Pasta with Grilled Vegetables and Italian Sausages
Ingredients:
1 lb. (454 g) mild or hot Italian sausages
1 large red onion, cut into quarters
1 large red and 1 large yellow pepper, cut into quarters
1 small head garlic, unpeeled
1 lb. (454 g) dried penne
¼ cup (60 ml) balsamic or red wine vinegar
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) minced fresh oregano or 1 tsp (5 ml) dried oregano
1 large tomato, chopped
Oregano sprigs
Preparation:
Arrange sausages, onion, bell peppers and garlic head on preheated grill and cook, covered. Turn food halfway through cooking time, until vegetables are soft when pressed and sausages are no longer pink in the centre (20 to 30 minutes).
Meanwhile, bring 3 quarts (2.8 litres) water to a boil over high heat in a 5- to 6-quart (5- to 6-litre) pan. Stir in pasta, reduce heat to medium-high, and cook just until tender to the bite, 10-12 minutes. Drain well and transfer to a large serving bowl.
Cut cooked garlic in half crosswise. Squeeze pulp into a small bowl and stir in vinegar, mustard and minced oregano. Slice sausages, onion and bell peppers. Add to pasta along with garlic mixture and tomato. Toss well. Garnish with oregano sprigs, Serve hot or at room temperature. Serves 8.
From Great American Grilling
I like this recipe from the December 2013 issue of Food and Wine because of the method it uses to cook the pork chops. You sear the chops on each side and then transfer them to a hot baking sheet and roast them until they are just cooked through, leaving them juicy but with a nice crust on the outside. Serve the chop with a Caesar-salad inspired side dish of sautéed radishes and escarole.
Avoiding Additives and Preservatives
Check the labels on the anchovies and cheese to make sure they don’t contain preservatives or colour.
The chops should be about 3/4 inch thick
Anchovies and garlic flavour the side dish
Sear the chops and then roast them until just done
Meanwhile, saute the escarole and radishes
Skillet pork chops with warm escarole Caesar
Ingredients:
3 tablespoons extra-virgin olive oil
Two 3/4-inch-thick rib pork chops (1 pound)
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter
3 oil-packed anchovy fillets, drained
3 garlic cloves, finely chopped
1 head of escarole (12 ounces), rinsed and halved lengthwise
12 radishes, halved if large
Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving
Preparation:
Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges. Serves 2.
From the December 2013 issue of Food and Wine
