Sausage & Vegetable Skillet
Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 pounds red potatoes (about 5 medium), thinly sliced
- 10 ounces fresh corn
- 1/4 teaspoon pepper
- 1-1/4 cups vegetable broth
- 2 cups fresh baby spinach
Instructions
Recipe from Taste of Home
Mediterranean Braised Green Beans with Tomatoes
Makes 4 servings
Ingredients
- 2 medium tomatoes
- ⅓ cup extra-virgin olive oil – plus more for drizzling if desired
- 1 large onion – quartered and sliced
- 4 cloves garlic – chopped
- 1 pound green beans – trimmed and halved crosswise
- 1 cup water
- ½ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper – to taste
- 1 teaspoon sugar – or to taste
- Chopped fresh parsley
- Lemon wedges
Instructions
Prepare an ice bath. Bring a saucepan of water to a boil. Cut a small “X” in the bottom of the skin of each tomato with a sharp paring knife. Blanch the tomatoes by immersing them in the boiling water for 20-30 seconds or until you can see the skin begin to curl and peel away. Using a slotted spoon, transfer the tomatoes to the ice bath to stop the tomatoes from cooking. Drain, peel, seed as best you can and chop. Set aside.
Heat the olive oil in a deep skillet or saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions begin softening up, approximately 5-6 minutes.
Add the tomatoes and cook, stirring occasionally until they begin to break down, approximately 4-5 minutes.
Add the green beans, water and crushed red pepper flakes. Bring to a boil, reduce heat to low, cover with the lid slightly ajar. Simmer, stirring occasionally until the beans are very tender, approximately 45 minutes.
Season with salt and black pepper. Add sugar. Sprinkle with chopped fresh parsley and serve with lemon wedges.
Recipe from From a Chefs Kitchen
Asparagus and Bok-Choy Frittata
Makes 4 servings
Ingredients
-
2 tablespoons cooking oil
-
3 scallions including green tops, sliced thin
-
1 teaspoon grated fresh ginger
-
1 clove garlic, minced
-
1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
-
3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
-
3/4 teaspoon salt
-
9 eggs, beaten to mix
-
1/4 teaspoon fresh-ground black pepper
-
1 teaspoon Asian sesame oil
Instructions
Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.
Recipe from Food and Wine