Rustic Cilantro Chicken Sausage, Roasted Tomatoes, Sauteed Kale and Penne
This was a culmination of a couple f things I had seen as well has prepared in the past. The meal when finished had so many rustic flavors I have to admit I had 2 large helpings the first night and a bowl for the last 2 days since then. This meal does not disappoint, and I hope you feel the same way!
Basking in Olive oil before roasting
Roasted Tomatoes
4-6 medium Heirloom Tomatoes
2 cloves of garlic peeled
Olive oil
Heat oven to 325 degrees. Cut tomatoes in half then quarter, put in a large bowl, add peeled garlic. Pour about 1 Tbsp. of Olive Oil all over the tomatoes and garlic. Have baking sheet either covered in foil or parchment paper. Place tomatoes on baking sheet seed side down and also place garlic on sheet. Roast appx. 30 minutes. Let set for a few minutes and pinch outer skin off of tomatoes.
Cilantro Chicken Sausage with Roasted Tomatoes
4-5 Chicken Cilantro Sausage Links
4 basil leaves
pinch of red pepper flake
Lightly grease a covered casserole dish. Put sausage links in casserole dish, add roasted tomatoes and garlic, cover and put back in oven. Cook covered for additional hour.
Ready to roast in the oven another hour!
Sautéed Kale over Whole Wheat Penne
1 box Whole Wheat Penne
1 bunch Lacinato Kale
3 cloves garlic
2-3 Tbsp. Extra Virgin Olive Oil
4 fresh basil leaves chopped
Large shallot sliced
1 cup of Heirloom salad leftovers pureed (see earlier entry-Heirloom tomatoes, olive oil, lime and cilantro)
1 tsp. Red Pepper Flake
Salt and pepper to taste
Clean Kale leaves and remove stems. Chop Kale on a diagonal in ½” strips. In a large skillet, heat oil and garlic. Add Kale and begin sautéing, mixing well for appx. 4 minutes. Add pureed tomatoes, shallots, basil, red pepper flake, salt and pepper to taste, stir well. Cook an additional 4 minutes or until kale is tender.
Cook penne and drain while kale is cooking.
Sizzling Kale in Heirloom tomato broth
Put the pasta in large serving bowl, pour kale mixture over penne and toss together. Put sausage and roasted tomatoes on top; sprinkle with grated parmesan and voila! I would think if you did not have leftover salad to puree a vegetable stock would work but I would spice it a little with some dried cilantro and maybe a splash of lime. The Lacinato Kale is a little heartier but others should work as well. Hope you enjoy this as much as I did! Bon Appétit! Peg
Yummy Grilled Shrimp, Pineapple and Cilantro Salad perfect Summer fare!
This salad is easy, delicious and refreshing. The grilled shrimp and pineapple can go over many other things, but the crispness of the salad with the sweet acidic grilled pineapple balance on the tastebuds nicely with the shrimp. So let’s get started. Two things additional you may need:
This makes a GREAT Marinade and Salad Dressing!
You can get this at Whole Foods, Sprouts, some Kroger affiliates, also here is there web address: www.frontiercoop.com, they also make a great marinade for fish tacos! If you do not have this for the first recipe (I would order some and the fish taco and their garlic salad dressing for future use!), you can substitute Good Seasons Garlic and Herb Salad Dressing Mix but you need to add about a teaspoon of soy sauce to finished product and extra cilantro finely chopped about 1/2 cup.
I love the following Organic Girl Salad Mixes, they are USDA organic approved, the containers are 100% Recycled Plastic, washed 3 times, with a good assortment to choose from (iloveorganicgirl.com). And one of my favorites and the one I am using for my recipe is the 50/50! 50% spring mix (great assortment) and 50% spinach. I know this may sound like an ad but this is a really great company! The salad is never brown and the salad always makes it to recommended expiration and beyond. And for the cost of salad I do not need to tell you how value added all of this is!
Ok here we go! You will need for the marinade:
Simply Organic Pineapple Cilantro Vinaigrette Mix
1/2 c. pineapple juice
1 tbsp. water
1/4 c. olive oil
2 tbsp. White wine vinegar
1 tsp. of Red Pepper Flake
Whisk together and pull back 1/4 c. for salad.
1 lb. 26/30 shrimp (peeled and deveined)
Whole pineapple cleaned, cored and sliced
Put shrimp, in large ziploc and add 1/2 c. of marinade. Put pineapple in large ziploc with remaining 1/4 c. marinade. Let both marinate at least 30 minutes, shaking bag occasionally.
Heat grill. And begin to make salad.
The salad before dressing and goodies!
1 container of 50/50! Salad Mix
1/2 bunch-big handful of cilantro leaves (clean leaves from stems)
3-4 green onions-cleaned and sliced
1/2 a cucumber-cleaned and sliced then halved
Toss with dressing when shrimp and pineapple are removed from grill to rest. When done shrimp will be scored from grill, pink and lightly firm, pineapple will be scored and a little translucency will be apparent. Let them rest while tossing salad, for approximately 5 minutes. Then plate salads and top with shrimp and pineapple (I chunked my pineapple in this pic but not necessary).
I hope you enjoy this has much as I have! Keep cool this summer and enjoy this with a great loaf of bread! Peg
