Wednesday, June 18, 2008


Sausages and grapes (recipe in the comments)
Whole wheat cous cous
Arugula salad with balsamic dressing

Hot tea
Oatmeal raisin cookies
This is a long standing favorite. We've made this since early in our time in California. I think of this as one of the first really unusual dishes we ever made, launching a career of non-traditional favorites. I'm not sure if that's true - maybe we'd been making tons of unconventional stuff, but in my mind this was a watershed recipe. It's actually a traditional northern Italian combination and unbelievably simple. You brown sliced sweet Italian sausage (we use chicken) in a skillet, add garlic and saute until beginning to brown, and then add whole grapes to heat through. The result blends the spices in the sausage with the sweetness of the garlic and the grapes. Yum. You can use green or purple grapes - we've done both.

Prep Notes
Difficulty: Super easy
Chopping: Garlic, sausage
Time: 25 minutes
Make ahead: Do this last minute.

J: "Still feels gourmet!"
M: "So good and so simple."


J said...

Sausage and Grapes – How to Cook Everything
Serves 2 – 3

2 T extra virgin olive oil
About 1 Lb. sweet sausage
5 - 6 cloves garlic, sliced
.5 lb. seedless grapes (red or green)

Slice sausage. Heat oil in a large skillet over medium to medium-high heat. Add sausage and cook, turning from time to time until browned and cooked through. Remove from skillet to plate lined with paper towels. Wipe out skillet.

Return sausage to skillet. Over medium heat return sausage and add garlic to pan. Cook, stirring occasionally for 3 to 4 minutes. Add grapes and heat through.

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