Easy Roasted Sausage Peppers and Tomatoes

This is a favorite 3 ingredient dish. Just add herbs - any mix will do. 

Add 2 lbs Italian sausage, 2 or 3 red and yellow peppers cut into 1-2 inch pieces and 3 or 4 containers of cherry tomatoes  to a large roasting pan. Liberally douse with olive oil, kosher salt and fresh cracked pepper. Toss in 2 sprigs each of thyme and rosemary along with 1 bay leaf and 3 large garlic cloves. 

Roast this mess at 375 for about 45 minutes. If you remember, stir the ingredients around once or twice while cooking. You'll end up with a sweet-savory mix that is great on pasta. 

Crispy Skinned Salmon + lightly Creamed Leek and Cabbage

Great technique on the salmon from this Food52 pairing (www.food52.com).  Scraping moisture from fish skin with the blade of a chef's knife is a technique Thomas Keller mentions in The French Laundry Cookbook. Along with using high heat, this is a foolproof way to cook meaty fishes. 

The. cabbage dish is one that even cabbage-averse eaters will enjoy. Technique is again a key to make this dish work. Add the cabbage to the pan of bacon and leek in three successive batches to have a blend of soft, medium and slightly crispy textures.

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