Supper was delicious tonight -- we both LOVED it . . . and I love trying new recipes. Can you tell?
Lettuce and Tomato Salad
2/3 curly leaf lettuce
1 green onion
Salt and pepper
Cut the tomatoes into segments and place them in a salad bowl. Add lettuce leaves. Finely slice radish and green onion then add them to the bowl. Pour in 2 tbsp Classic Vinaigrette. Add salt and pepper to taste. Toss and serve.
Pasta with Sausage and Cauliflower
½ onion, coarsely chopped
1-1/4 cups cauliflower, cut into small florets
1/2 tbsp olive oil
2 Italian sausages
¼ dried chilli peppers, minced
¾ cup chicken broth, warm
2 cups penne rigate or other short pasta
Salt and pepper
2 tbsp parmesan
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed. Prepare vegetables. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring. Remove the skin from the sausage, and then add the meat to the pan. Break up the meat using a wooden spoon and cook 4-5 minutes until it loses its pink colour. Add the chilli pepper (if the sausage is not already spiced). Pour in the warm broth and stir in the cauliflower. Bring to a boil then lower the heat. Cover and simmer 10 min until the cauliflower is cooked al dente and the broth is almost completely absorbed. Cook the pasta. Drain the pasta then pour it into the frying pan. Season with salt and pepper. Sprinkle with cheese. Toss well, serve in warmed dishes.
Strawberry and Banana Salad with Mint Sugar
1 cup strawberries
2 tbsp fresh mint
1 tbsp sugar
Hull the strawberries, halve them and put them in a bowl. Cut the bananas into small rounds and add them to the bowl. Pulse the mint and sugar together in a food processor until finely ground. Sprinkle the mint sugar over the fruit and toss gently to combine. Let the fruit stand a few minutes before serving into cups.