Sausage and Peppers is a classic Italian-American dish cooked on truck worktops at innumerable street fairs in New York City and elsewhere. I can smell that smell from my childhood as I write this. Ordinarily, the vehicle for this greasy, no-frills dish is a big chunk of Italian bread. Since I can’t eat bread, I supplement my recipe with my favorite vegetable: The Mightly Sweet Potato. You can leave that out, use different colored peppers in its place, and/or stuff this glorious mess into a bread roll of your choice. If you do use bread I’ll be jealous, but not too jealous, because it’s pretty great the way it is.
Just corin’ mah pepper
Slice your pepper strips in half
Cut your onion in half, then into strips, then into thirds
Cut your sausage into roundels
Let your veggies cook down
Break the sausage up as it cooks to spread the flavor around
Sausage and Peppers (and Sweet Potatoes)
I used to giggle about Chia Pets when someone mentioned chia seeds, but I finally got around to playing with them (the seeds, that is) in the kitchen, and I now consider myself a fan. Chia seeds take on the consistency of tapioca when soaked in a liquid, which means that they can make a gooey dessert out of almost anything. There are about a billion recipes out there for chia seed pudding, and most of them use coconut milk. This is my personal favorite combination, but I encourage you to experiment using other tidbits from the Web.
Coconut milk in the jar
Add the chia seeds
Mix in some (soy)milk and maple syrup
Toss in some shredded coconut
Add fruit before or after refrigeration
Thick and creamy Coconut Pudding with Chia Seeds!
It’s just the right season to get some big, beautiful, colorful tomatoes. This recipe is a super-simple way to highlight the brilliant flavor of this summer fruit.
Slice your tomatoes as thin as possible! Slicing from the inside is easier.
Basil, shallots, spices and oil in the bowl!
Late Summer Tomato Salad