Wednesday
Warm chicken sausage and potato salad (recipe in the comments)
Asparagus with lemon
Hot tea
Karmel sutra ice cream (Ben and Jerry's)
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We're back! We had a lovely trip, both the business end for M and the family visit end for T and I, but it was a long time to be away from home. We're glad to be back in our own digs and cooking again! This is an excellent and easy feast that really could be a one dish meal, but we like to add a bit more fruit or vegetable on the side. We initially had this with sliced pears and grainy bread. I think the bread is superfluous, but pears would be just as good as tonight's asparagus. The original recipe suggested you have this with a good ale and we heartily agree. I would caution you not to go with a heavy ale though. The one I got for tonight is a bit too dark for my taste and overwhelms the flavors, especially of the arugula. I think we had an I.P.A. (Indian Pale Ale) last time and that was perfect.
Prep Notes
Difficulty: Easy
Chopping: Sausage, potatoes
Time: 30 minutes
Make ahead: I like to do this last minute so that it's warm.
Reaction
J: "Holy cow! Or should I say, 'Holy chicken sausage!' "
M: M is still composing his response :)
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Warm Chicken Sausage and Potato Salad – Eating Well
Serves 3
1 lb. new potatoes, halved
5 oz. arugula (about 4 cups)
16 oz. precooked chicken sausage, cut into ½” pieces
⅓ cup cider vinegar
1 T maple syrup
1 T whole grain or Dijon mustard
1 t extra virgin olive oil
Freshly ground pepper
Bring 1” of water to boil in a deep pan fitted with a steamer basket. Place potatoes in basket and steam, covered, until just cooked through (about 15 minutes). Transfer to serving bowl, add arugula, and cover to keep warm.
Brown sausage, stirring often, until evenly browned (about 5 minutes). Add to the potato arugula mixture. Remove pan from heat.
Mix dressing ingredients (all remaining) in a small jar. Add to the pan and mix in any brown bits. Pour over the salad and toss until arugula is wilted. Season with additional pepper.
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