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Archive for August, 2010

Here’s a delicious recipe you can throw together in no time, especially if you make the oven version. You can use regular spinach instead of the baby spinach, but then you have to spend time removing the tough stems. The heat from the hot vegetables and meat will wilt the baby spinach. If your spinach doesn’t soften up enough for your tastes, you can always dress the vegetables and microwave for about 30 seconds and toss again. That usually does the trick for me.

A side note for local readers, Waverly Market in Framingham has incredible sausages. I wish they had better store hours though—they’re only open from 9-5 and closed on Sundays. (Perhaps that’s when the cute little Italian ladies that sit out front make their Sunday gravy?)

Warm Spinach Salad with Grilled Sausage (adapted from Real Simple)

4 Italian sausages (about 1 pound)
8 plum tomatoes, cut in half crosswise, or an equivalent amount of any kind of tomato
1 large onion, sliced into 1/2-inch-thick rings -I like to use Vidalia for this
4 tablespoons extra-virgin olive oil
kosher salt and pepper
1 container baby spinach
1 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard

You can make this on the grill or in the oven. The oven is actually easier, and your house will smell fantastic.

Make the dressing: In a small bowl, whisk together the vinegar, mustard, and 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Grill directions: Preheat your grill. With a fork, prick the sausages in several places. Grill the sausages turning occasionally, until cooked through, 10 to 12 minutes. Meanwhile, brush or toss the tomatoes and onion with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Put your spinach in a large bowl and place the vegetables on top of the spinach as they are done. Slice your sausage into bite sized pieces and add to the veggies, toss with dressing, and serve.

Oven directions: Preheat oven to 425 degrees. Prick the sausages in several places with a fork, and place on a baking sheet. Toss your cut up tomatoes and onion with 1 tablespoon olive oil, place on baking sheet with sausages and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast for about 20-25 minutes, turning the veggies and sausages about halfway through cooking time. They’re done when the veg is soft and slightly caramelized. Put your spinach in a large bowl and place the vegetables on top of the spinach. Slice your sausage into bite sized pieces and add to the veggies, toss with dressing, and serve.

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