Above: A bounty from the Farmer’s Market.

Not Your Mama’s Pork & Beans

1 lb pasta, such as cavatappi
3/4 lb ground Italian sausage, casings removed
3/4 lb yellow wax or green beans, ends trimmed and halved
2 small bell peppers, cut into thin strips
1 pint cherry or grape tomatoes, halved
Olive oil
Salt and pepper, to taste
Fresh basil, optional

Bring a large pot of salted water to boil. Cook pasta according to package directions. Drain, reserving a small amount of pasta water (about 1 cup), toss with olive oil, set aside and keep warm.

Meanwhile, use a large skillet over high heat to brown sausage, crumbling with a wooden spoon. Add pepper strips and saute 3 minutes. Add beans and saute 3 minutes, adding olive oil if pan is too dry. Add tomatoes, seasoning with salt and pepper, and saute until softened, about 2-3 minutes.

Combine pasta and vegetable mixture in a large pot or bowl. If using, add basil. Add reserved pasta water as needed, enough to keep mixture moist. Season with additional salt or pepper if needed. Serve immediately.

4 boneless, skinless chicken breasts
1 recipe Spicy & Smokey Rub
1 recipe Chimichurri Sauce
1 red bell pepper, seeded and cut into strips
2 garlic cloves, minced
olive oil

Preheat oven to 400F and line a baking sheet with foil. Place a baking rack on top of the sheet and foil. Season chicken with salt and pepper. Rub each piece with a small amount of olive oil. Using hands, massage dry rub into meat, coating lightly. Bake for 20 minutes or until chicken is cooked through and no longer pink.

Meanwhile, prepare Chimichurri Sauce. Heat a small amount of olive oil in a skillet. Add peppers and saute 3-5 minutes, until near tender. Add garlic and saute 1 minute. Add prepared chimichurri sauce and toss with peppers. Cook until sauce is warmed through, then remove from heat.

To serve: slice chicken and spoon peppers and sauce over top.

There are two options for adding heat to this recipe. The first is to use hot Italian sausages. The second is to use sweet Italian sausage or regular bulk sausage then add red pepper flakes to taste (from 1/4 tsp to 1/2 tsp, depending on your palate). The recipe below is shown using the hot Italian sausage. For the vinegar in this recipe, I used a flavored shallot vinegar, but nearly any variety will do: white wine, red wine, balsamic, or even apple cider in a pinch.

Spicy Sausage & Peppers Pasta

1 box (16 oz) short shaped pasta, such as penne
3/4 lb hot Italian sausage, casings removed
2 red bell peppers, seeded and cut into strips
1 pkg (8 oz) sliced mini bella mushrooms
1 yellow onion, diced
3 garlic cloves, minced
Olive oil
Sea salt
Cracked black pepper
2 tbsp vinegar
1 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce

In a large pot, bring salted water to a boil and cook pasta according to package directions. Drain pasta, reserving about 1 cup of pasta water, and return to pot. Toss pasta with olive oil, set aside and keep warm.

Meanwhile, heat a large skillet over medium-high heat. Add sausage and break apart with a wooden spoon. Add mushrooms and a small amount of olive oil. Saute for 5 minutes, then add diced onion. Season with salt and pepper, then saute 3 minutes. Add red bell pepper and garlic (if using sweet or mild sausage, add red pepper flakes at this point). Saute 3-5 minutes, until peppers are crisp-tender. Add vinegar, oregano, and tomato sauce. Bring mixture to a boil and remove from heat.

Add sausage mixture to pasta and toss. If mixture is too dry, add pasta water a little at a time until sauce is desired consistency. Serve immediately.

As you will see in the picture below, I served this meal with rice. Rather than add it to the pot with the vegetables, I cooked the rice separately and stirred in some of the cooking liquid. I would have preferred couscous, but I did not have enough on hand and rice was a good substitute.  The recipe below includes the instructions for using couscous.

Butternut-Chickpea Couscous
adapted from Cooking Light

2 tbsp olive oil
2 onions, diced
3 garlic cloves, minced
1 1/4 tsp salt, divided
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp nutmeg
3 cups vegetable stock
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 can (15 oz) petite diced tomatoes, do not drain
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup golden raisins
1 1/2 uncooked couscous
1/4 cup almond slivers (optional)

In a dutch oven or large pot, heat olive oil over medium heat.  Add onions and 1/4 tsp of salt and saute for 3-5 minutes until softened. Add garlic and saute 1 minute. Add remaining 1 tsp of salt, cinnamon, ginger, paprika, turmeric, cayenne pepper, and nutmeg. Saute for 1 minute, until very fragrant.

Stir in chicken stock, butternut squash, and tomatoes with liquid and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add chickpeas and simmer, covered, for an additional 5 minutes or until butternut squash is tender when pierced with a fork. Remove from heat and stir in golden raisins and couscous. Cover and let stand 5 minutes.

Stir well before serving, fluffing up the couscous. Top with almond slivers if desired.

When cooked breast side down, there is still a cavity that can be “stuffed.” I would not recommend this for actual stuffing, because the cavity is rather small and not as enclosed as a whole turkey, so the stuffing will fall out if the bird is turned. This is, however, a great place to add flavor and keep the breast moist by using onions, lemons, and fresh herbs. Below is my recipe for a quick and easy rub and fixings for a turkey breast.

If you do not have poultry seasoning, use a mixture of rubbed sage, dried thyme, dried rosemary, and a pinch of nutmeg or cloves.

Lemon-Thyme Turkey Breast

1 turkey breast, about 6 lb
2 tbsp unsalted butter
1 tsp poultry seasoning
1/4 salt
Cracked black pepper
1 small onion, peeled and cut into 8 wedges
1 lemon, cut into 8 wedges
1 large garlic clove, lightly smashed
4-5 fresh thyme sprigs

Preheat oven to 325F and lightly coat the rack of a roasting pan with cooking spray. Place rack in the roasted pan so that the “V” points down.

Rinse turkey well, including the cavity, and pat dry. Unlike a whole turkey, there are no giblets or neck to remove. Place turkey, breast side up, on the roasting pan.

Combine melted butter, poultry seasoning, and salt in a small bowl. Rub the mixture over the entire turkey breast, reserving a small amount for the underside (because the turkey is still cold, it will cause the butter to solidify slightly). Top the turkey breast with cracked black pepper.

Turn turkey over so the cavity is face up. Place half of the lemon and onion wedges in the turkey cavity, along with the garlic clove and springs of fresh time. Press down slightly and add remaining onion wedges if they will fit. Drizzle the remaining butter mixture over top and top with cracked black pepper. Squeeze 2 of the remaining lemon wedges over top, reserving the last 2 lemon wedges for later.

Cook turkey, breast side down, for 2 1/2 hours. Increase the oven temperature to 350F and turn turkey breast over (some of the lemons or onions may fall out, leave in the pan drippings for flavor if you are making gravy). Squeeze the two reserved lemon wedges over top of the turkey breast and return to oven for 30-45 minutes.

The turkey breast is cooked when a meat thermometer registers 185F when stuck into the breast, but the bird will continue to cook for 15-20 minutes after it has been removed from the oven. When the meat thermometer registers a temperature of 175-180F, this is a good time to remove the turkey breast. Place turkey breast on a large cutting board to “rest” and cover with foil. After 20 minutes, remove foil and begin slicing turkey to serve.

By the time the turkey is sliced and served on the table, it will still be warm but not hot. Solve this problem by serving piping hot gravy and no one will notice.

First, when selecting an eggplant, look for one with smooth skin that is a deep purple color. Avoid bruises or dents, and select an eggplant that feels heavy for it’s size (this indicates ripeness). Try not to buy an eggplant over 1 or 1.25 pounds, as heavier eggplants are usually bitter. Eggplant is mostly in season from about June to September, though some gourmet stores may still import good varieties this time of year. The best bet for eggplant slightly past its prime is to peel, cut into chunks, salt the flesh (more on that below), and saute with other seasonal vegetables or bake with tomato sauce.

First, start by cutting the eggplant in half lengthwise. The stem and cap are not edible, but you can leave on for presentation. The leaves can also be peeled back to reveal more edible flesh.

Next, use a small paring knife to score the flesh. Start with diagonal slashes all in the same direction, slicing as deep as possible without piercing the skin. Keep the cuts about 1/2 inch apart.

Then slice in the opposite direction, creating a cross-hatch pattern. Try to connect the corners as much as possible, leaving complete squares cut out. Then run the paring knife about the edge of the eggplant, leaving less than 1/4 inch of flesh next to the skin. Again, be careful not to pierce the skin, but cut deep enough to loosen the flesh.

Using a spoon, scoop out the flesh. The pieces should pop out rather easily, following the cross-hatch pattern. You may need to scoop out additional seeds at the bottom of the eggplant, if so discard. The seeds are edible but rather bitter.

Chop any connected flesh into 1/2 inch cubes. Place the eggplant flesh in a colander and sprinkle with salt. This will draw any bitterness to the surface of the eggplant. Let set for about 15-20 minutes, then rinse and gently pat dry.

Once the eggplant is ready, prepare the “stuffing.” Here is an easy recipe:

Stuffed Italian Eggplant

Olive oil
2 eggplants, about 1 lb each
1/2 lb bulk Italian sausage
1 pkg (8 oz) mushrooms, sliced
1 red bell pepper, cut into 1-inch pieces
1 onion, chopped
2 cloves garlic, minced
Sea salt
1/4 tsp red pepper flakes
1 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce
2 tbsp red wine or apple cider vinegar
1/3 cup Parmesan cheese

Preheat oven to 400F. Line a baking sheet with aluminum foil and brush with olive oil. Arrange the hollowed out eggplant halves in a single layer on the baking sheet.

Heat oil in a large skillet. Add sausage, breaking it apart with a wooden spoon, and cook 5 minutes. Add mushrooms and bell pepper to pan. Saute 3-5 minutes, until pepper begins to soften. Add onions and garlic, sprinkle with salt and saute until onions are softened, about 3-5 minutes. Add oregano and red pepper flakes and toss.

Add to pan (prepared as described in above instructions). Stir in tomato sauce and red vinegar. Bring liquid to a boil, then reduce heat and simmer  for 5-7 minutes, until sauce is thick. Remove from heat and let set for 5 minutes.

Fill the hollowed out eggplant halves with tomato mixture. Sprinkle Parmesan cheese over each stuffed eggplant. Bake 15-20 minutes, until top is lightly browned and bubbly. Drizzle the top of the eggplants with olive oil if it looks like it is beginning to dry out. Use a large spatula or serving spoon to transfer stuffed eggplants to plate.

Leftover “stuffing” can also be tossed with cooked pasta. To make for six, use prepare three eggplant and add 2 cups cooked pasta after tomato sauce is added and brought to a boil. To make vegetarian, omit the Italian sausage and add mushrooms (saute with the onions).

You can look for beef pre-sliced for stir-fry to save time, but slicing it yourself will probably be cheaper. Look for tender cuts like top loin, top sirloin, tenderloin, or even flank. Placing the beef in the freezer for 10-15 minutes will help firm it up, making it easier to slice the beef into thin strips.

Curried Beef Stir-Fry
adapted from Southern Living

1 lb beef, cut into thin strips
Olive oil
Sea salt
Cracked black pepper
1/2 red onion, thinly sliced
2 cloves garlic, minced
2 tsp freshly grated ginger
1/4 tsp red pepper flakes
1 bell pepper (red, yellow, orange), sliced into 1-inch pieces
2 small zucchini, quartered lengthwise and sliced into 1/4 inch thick pieces
1 large apple, such as fuji, cored and diced
1/2 cup apple juice
2 tbsp low-sodium soy sauce
1 1/2 tsp curry powder
hot cooked couscous or rice, for serving

Heat a small amount of olive oil in a large skillet. Season beef with sea salt and black pepper. Add the beef, working in batches if needed, and stir-fry over high heat until cooked through, 3 to 4 minutes. Transfer to a plate.

Reduce heat to medium-high, add additional oil, scraping the bottom of the pan to loosen any browned bits. Add red onion, garlic, ginger, and red pepper flakes. Saute 2-3 minutes, then add bell pepper. Saute 2-3 minutes, adding additional oil if needed, then add zucchini and saute 2-3 minutes. Add diced apple, apple juice, soy sauce, and curry powder. Bring liquid to a boil and return beef to pan along with any accumulated juices on the plate. Toss ingredients, reduce heat to low, and cover. Simmer for 3-5 minutes, adding additional apple juice if needed.

Remove from heat and let stand, covered, for 5 minutes. Serve over hot cooked couscous or rice.

Ratatouille is traditionally a meatless dish, comprised of vegetables and fresh herbs. One of the Real Simple recipes combined this dish with Italian sausage, which is a favorite in our house. It seemed like a winning combination, so I created this recipe for some dinner guests and received rave reviews. To complete the meal, I served this over warm egg noodles tossed with a drizzle of olive oil and a sprinkle of fresh basil.

Tip: Cut the eggplant first and place in a colander. Sprinkle with salt and allow to set while you prepare the rest of the vegetables. Rinse  and pat dry before adding to saute. This will remove most of the bitter flavor and improve the texture of the eggplant (prevents it from getting overly soggy and mushy).

Look for eggplants that heavy for their size. This indicates ripeness and also improves the texture and flavor of the dish.

Ratatouille w/ Italian Sausages
adapted from Real Simple

4 Italian sausages, 1 lb, halved if desired
Olive oil
Sea salt
1 sweet yellow onion, diced
2 garlic cloves, minced
1 large eggplant, about 1 lb, cubed
1 large zucchini, quartered lengthwise and sliced 1/4 inch thick
1 red bell pepper, seeded and diced
1 can (14 oz) petite diced tomatoes, do not drain
1/4 cup fresh basil, chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
1/2 cup low-sodium chicken stock
Cracked black pepper, to taste

Preheat oven to 400F and coat a 13×9 baking dish with cooking spray.

In a large skillet, heat about 1 tbsp olive oil. Brown sausages on both sides, about 3 minutes per side (sausages do not need to be cooked through). Arrange in a single layer in prepared baking dish and set aside.

In the same skillet, add onion and garlic. Sprinkle with sea salt and saute 2-3 minutes. Add eggplant, dried oregano and red pepper flakes. If pan begins to dry out, add a little more olive oil. Saute 3 minutes and add zucchini and bell pepper. Saute an additional 3 minutes, then add tomatoes with liquid and chicken stock. Bring liquid to a boil and stir in chopped basil. Season to taste with black pepper.

Pour vegetable mixture over sausages in prepared baking dish. Turn sausages to coat (if desired, cut sausage in half). Bake, uncovered, for 25-30 minutes, until sausages are cooked through. Remove from oven and allow to set for 10 minutes before serving.

As the dish cooks, the vegetables should start to release liqiud and create a sauce in the pan. If the pan dries out, though, just add a little more chicken stock.

Chicken w/ Cherry-Apricot Sauce
adapted from Cooking Light

1 lb boneless, skinless chicken breasts or tenders
Olive oil
Sea salt
Cracked black pepper
1 cup frozen pitted cherries, thawed
1/4 cup apricot jam or preserves
2 tsp low-sodium soy sauce
1 tsp fresh ginger, grated
1 tsp rice vinegar
1/4 tsp red pepper flakes

Using a meat tenderizer or small frying pan, pound chicken between two pieces of wax paper until about 1/2 to 1/4 inch thick. Season on both sides with salt and black pepper. Heat about 1 tbsp of olive oil in a large, nonstick skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side, until chicken is cooked through and no longer pink. Set aside and keep warm.

In a small bowl, combine remaining ingredients. Add to hot skillet, scraping the bottom of the pan to loosen any browned bits. Heat until slightly thickened, about 2-3 minutes or until sauce is warmed through. Pour sauce over chicken and serve.

I prefer to slice the chicken first, then pour the sauce over top.

Recently, a friend was seeking suggestions on what to do with Great Northern White Beans. These are one of my favorite pantry items to go to, so I provided her with a couple of my white bean recipes, and it got me thinking about other white bean dishes. This recipe is what I could call a pantry-scraper, because all of the ingredients I stock regularly (except zucchini, and really, a can of diced tomatoes would work here just as well).

Spaghetti w/ Zucchini & White Beans

8 oz dried spaghetti, broken in half
Sea salt
Olive oil
2 cloves garlic, minced
1 small onion, chopped
1-2 medium size zucchini, diced
1/4 to 1/2 tsp red pepper flakes (to taste)
1/2 tsp dried oregano
1 can (15 oz) Great Northern White Beans, drained and rinsed
Parmesan cheese, optional

Bring a large pot of water to boil. Add 1 tbsp sea salt and dried spaghetti. Cook 8-10 minutes, until desired tenderness. Drain, toss in olive oil, and keep warm.

Meanwhile, heat about 2 tbsp olive oil in large skillet. Saute garlic and onions with about 1/4 tsp salt for 3-5 minutes, until softened. Add zucchini, red pepper flakes, and oregano and saute 3-5 minutes, until zucchini is cooked through but still crisp. Add white beans and saute until warmed through, about 2-3 minutes. Add additional olive oil to pan if needed.

Add cooked pasta to skillet. Toss, adding some reserved pasta water if pasta begins to stick. Top with Parmesan cheese before serving, if desired.