2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)
Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.