athompson
09-14-2010, 09:22 PM
Tonight I made my family's new favorite dinner and I thought I'd share:
Caprese Salad
1/2 pound fresh mozzarella sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
Steamed spinach
Tuscan-Style Sausage, Peppers & White Beans
1 TBS olive oil
1 pound hot or sweet Italian sausage, cut into four links
1 medium onion, cut into 1 inch chunks
3 cloves garlic, minced
3 cups 1-inch bell pepper chunks (mix of red, yellow & green)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup Santa Cristina Toscana Sangiovese red wine (just about any red wine will do really)
1 (19 ounce) can cannellini beans, rinsed, drained
2 TBS chopped fresh rosemary
Heat oven to 350 degrees. heat oil in a large deep oven-proof skillet over medium heat. Add sausage links; cook for 3 minutes per side or just until lightly browned. Add onion to skillet and cook 1 minute. Add peppers and garlic; season vegetables with salt and pepper. Add wine to skillet; transfer skillet to oven. Bake about 40 minutes or until sausage is no longer pink in center and vegetables are tender. Stir in beans; heat through. Transfer to serving plates; top with rosemary.
Caprese Salad
1/2 pound fresh mozzarella sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
Steamed spinach
Tuscan-Style Sausage, Peppers & White Beans
1 TBS olive oil
1 pound hot or sweet Italian sausage, cut into four links
1 medium onion, cut into 1 inch chunks
3 cloves garlic, minced
3 cups 1-inch bell pepper chunks (mix of red, yellow & green)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup Santa Cristina Toscana Sangiovese red wine (just about any red wine will do really)
1 (19 ounce) can cannellini beans, rinsed, drained
2 TBS chopped fresh rosemary
Heat oven to 350 degrees. heat oil in a large deep oven-proof skillet over medium heat. Add sausage links; cook for 3 minutes per side or just until lightly browned. Add onion to skillet and cook 1 minute. Add peppers and garlic; season vegetables with salt and pepper. Add wine to skillet; transfer skillet to oven. Bake about 40 minutes or until sausage is no longer pink in center and vegetables are tender. Stir in beans; heat through. Transfer to serving plates; top with rosemary.