Vegetable & Sausage Skillet Supper
From EatingWell: Winter 2004, The EatingWell Healthy in a Hurry Cookbook (2006)
This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.

Ingredients:
• 9 ounces (about 3 links) Griggstown chicken sausage, cut into 1/2-inch-thick slices
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 medium zucchini, cut into 1/2-inch diced
• 1 large red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 2 cups cooked brown rice
• 1 15-ounce can black beans, rinsed
• 1/2 cup water
• Hot sauce, such as Tabasco, to taste

Directions:
1. Cook cut sausage in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapenos, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water. Cook, stirring, until heated through, about 4 minutes. Add the reserved sausage and season with hot sauce. Serve hot.
Serves 4

One-pan Sage and Onion Chicken and Sausage
Recipe courtesy Nigella Lawson

The dish should satisfy everyone’s taste buds while providing a choice of chicken and/or sausage. It will complement any of your favorite side dishes of salad, mashed potatoes, rice or just a piece of your favorite bread and a glass of wine.

Ingredients:

• 1 large or 2 small onions
• 1/2 cup olive oil (not extra-virgin)
• 2 teaspoons English mustard
• 1 tablespoon dried sage
• Freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 lemon
• 1 (4-pound) Griggstown chicken, jointed into 10 pieces
• 12 Griggstown chicken sausages (3 packages)
• 2 tablespoons fresh sage leaves, chopped

Directions:

1. Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
2. Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
3. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Serves 6

Ingredients:

3-1/2 ounces goat cheese
1-1/3 cups coarsely chopped arugula, stems included
2/3 cup quartered cherry tomatoes
2 tablespoons and 2 teaspoons olive oil
1-1/4 teaspoons minced garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
5 ounces penne pasta

Directions:

1. Cook pasta in a large pot of boiling salted water until al dente.

2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.

3. Drain pasta, and toss with goat cheese mixture.

Ingredients:

2 teaspoons extra-virgin olive oil
1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
1 small Granny Smith apple, cored and sliced
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/3 cup fresh lemon juice
Kosher salt and ground black pepper to taste
8 cups mixed field greens, washed and dried
1 cup baby arugula leaves, washed and dried
1 small red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup crumbled blue cheese

Directions:

1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.

2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.

3. To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.

4. Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

Ingredients

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme leaves

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Directions

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinated-zucchini-and-summer-squash-recipe/index.html

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 small red onion, diced

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Directions

1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

http://allrecipes.com/Recipe/sauteed-swiss-chard-with-parmesan-cheese/Detail.aspx

Ingredients:

1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne

Directions:

In a large pot or steamer, steam the broccoli rabe until tender, 10-15 min. Remove from the heat and drain, reserving the cooking water.

Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 min.

Meanwhile, warm a serving bowl in a 200* oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 min. Drain the pasta.
Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.

http://www.cdkitchen.com/recipes/recs/58/Broccoli_Rabe_with_Penne42781.shtml