Sausage and Peppers Pasta With Broccoli

Yield: 4 Servings

Time: 20 Minutes

The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there’s no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.

INGREDIENTS

  • ¼ cup extra-virgin olive oil
  • 1 pound sweet Italian pork sausage, casings removed
  • 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
  • 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
  • 3 cloves garlic, thinly sliced
  •  Kosher salt and pepper
  • 1 pound rigatoni
  • ½ cup grated Parmesan (2 ounces), plus more for serving
  • 2 tablespoons fresh lemon juice(from about 1/2 lemon)
  • ½ teaspoon red-pepper flakes

PREPARATION

  1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
  2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
  3. Serve the pasta with additional Parmesan for sprinkling on top.

From here: https://cooking.nytimes.com/recipes/1019818-sausage-and-peppers-pasta-with-broccoli

Chickpea Harissa Soup

Yield: 3-4 servings

Time: 30 minutes

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced (about 1/2 cup)
  • 1 large carrot, diced (about 1/4 cup)
  •  Kosher salt
  • 6 garlic cloves, peeled and thinly sliced
  • 1 tablespoon ground cumin
  • 1 to 2 tablespoons harissa, or to taste
  • 2 (14-ounce) cans chickpeas
  • 2 tablespoons lemon juice
  •  Honey, to taste (optional)
  •  Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg

PREPARATION

  1. Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
  2. Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

From https://cooking.nytimes.com/recipes/1019897-chickpea-harissa-soup

Poached Salmon

Poach delicious salmon steaks or fillets in only 15 minutes! Salmon poached in white wine, seasoned with fresh dill.

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 4 or more, depending on the size of the fillet

Ingredients:

  • 1 to 1½ pounds salmon fillets, pin bones removed
  • Salt
  • ½ cup dry white wine (a good Sauvignon Blanc)
  • ½ cup water
  • 1 shallot, peeled and thinly sliced or a few thin slices of onion
  • Several sprigs of fresh dill or sprinkle of dried dill
  • A sprig of fresh parsley
  • Freshly ground black pepper
  • A few slices of fresh lemon to serve

Method:

  1. Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
  2. Place salmon fillets, skin-side down on the pan. Cover.
  3. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.
  4. Serve sprinkled with freshly ground black pepper and a slice or two of lemon.

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/poached_salmon/