- 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
- 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.
- 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.
- Serve the pasta with additional Parmesan for sprinkling on top.
From here: https://cooking.nytimes.com/recipes/1019818-sausage-and-peppers-pasta-with-broccoli
Poach delicious salmon steaks or fillets in only 15 minutes! Salmon poached in white wine, seasoned with fresh dill.
- 5 minutes
- 10 minutes
- Serves 2 to 4 or more, depending on the size of the fillet
- 1 to 1½ pounds salmon fillets, pin bones removed
- 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
- 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.
- Place salmon fillets, skin-side down on the pan. Cover.
- Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.
- Serve sprinkled with freshly ground black pepper and a slice or two of lemon.
from Simply Recipes ~ https://www.simplyrecipes.com/recipes/poached_salmon/