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Ingredients
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 Directions
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1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
 Serves: 4
Olive oil 2 to 3 medium to large zucchini, cut into ¼ to ½ inch vertical slices 1 lb. sweet Italian sausage meat, crumbled and browned 8 oz. ricotta ¼ cup fresh parsley, shredded 8 oz. shredded* cheese- choose from or blend: mozzarella, provelone, pecorino, or fontina 3 to 4 tablespoons of shredded Parmesan cheese.
*Shredded cheese pieces are larger and melt a bit slower that the finely grated, commercially available cheeses.  ROBERTA’S OF BROOKLYN PIZZA DOUGH
Adapted from New York Times Makes: Two 12” pie crusts 1 cup plus 1 tablespoon Italian Pizza flour 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 1 teaspoon fine sea salt ¾ teaspoon active dry yeast 1 teaspoon extra-virgin olive oil Extra flour for surface working
NOTE: You can freeze one of the dough balls for another time. TRI-PIZZA TOPPINGS Vegetarian Third: ⅓ cup of tomatillo salsa verde ½ cup of Fontina cheese, shredded 8 to 10 slices of zucchini 8 to 10 thick slices of tomato 10 to 12 halves of yellow cherry tomatoes Alternative Third #1 ⅓ cup tomato sauce ½ cup mozzarella, shredded 15 to 20 slices of pepperoni ¼ cup small basil leave, or large shredded leaves Alternative Third #2 ⅓ cup tomato sauce ½ cup Pecorino Romano 15 to 20 slices of sausage ¼ cup small basil leave, or large shredded leaves
NOTE: Whatever sauces you choose to use, be certain that it is thick and without a layer of loose liquid or moisture on top. It will make the pie soggy.  Serves: 4
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose ¾ lb. sweet Italian sausage 1 small shallot, minced 2 tablespoons shredded parsley, plus a few whole leaves for garnish 1 cup ricotta, divided Salt and fresh ground pepper
 Serves: 4 to 6
6 soft flour tortillas 6 crisp corn tortillas 2 lbs. sweet sausage or ground pork, cooked until lightly browned 2 cups tomato salsa 2 cups Monterey Jack or “nachco” cheese 2 ears fresh corn, cooked and shaved from the cob 2 avocadoes, diced 1 cup tomatillo salsa 1 cup sweet peppers, diced 1 cup snow peas, slivered 1 cup zucchini, diced 1 cup radish, minced 1 cup jicama or celery root, diced 1 cup hummus 1 cup jalapeno chili, minced 1 cup crisp tart apple, diced 1 cup scallions, sliced thin 1 cup cilantro, shredded 1 cup leftovers, chopped or diced as appropriate
Recipe by Anna Gill
Makes enough to stuff a 20-22 pound bird and a full extra baking dish 1½ pounds sweet Italian sausage or ground venison 1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally 2½ cups onion, finely chopped 1¼ cup celery, finely chopped 1 to 1½ cup peeled chestnuts, crumbled 12- to 20 fresh sage leaves 1/8 cup fresh thyme 1/8 cup fresh parsley ½ cup tart apple, salt freshly ground black pepper ¼ teaspoon paprika 1 stick light butter, melted 2 eggs, beaten 1 cup hot chicken broth A pair of thermal kitchen gloves, like Bluettes 1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside. 2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well. 3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing. 4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake. 5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe. NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly. Recipe by Kay Carroll, adapted from Eating Well magazine
8 servings • 1 tablespoon extra-virgin olive oil • 10 ounces turkey Italian sausage, halved and sliced or crumbled • 1 cup chopped onion • 1 cup chopped carrot • 2 tablespoons miinced garlic • 6 cups low-sodium chicken broth or stock • 1 14-ounce can diced tomatoes, or fresh equivalent • 1 tablespoon chopped fresh marjoram or thyme • 1 pound boiling potatoes, cubed • 1 pound , stems removed and chopped • 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent) • Salt and –pepper to taste 1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 3. Stir in garlic and cook 1 minute more. 4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes. 6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 7. Season with salt and pepper and serve.  Recipe by Anna Gill
Serves: 4 ½ pound mild sausage meat or ground pork 4 (8-inch) flour tortillas 1½ cup coarsely grated Monterey Jack 1 small red onion, minced ½ cup corn kernels 1 cups small cilantro sprigs 1 tablespoon fresh lime juice Salt ¾ cup fresh tomato salsa 1. If you are using a conventional oven, preheat it to 350o. 2. In a medium skillet, cook the sausage meat or the ground pork over moderate heat, stirring to break it up, until no trace of pink remains, about 8 minutes. Remove the sausage from the skillet with a slotted spoon to a paper towel lined bowl and let cool. 3. Set 4 tortillas on a large baking sheet (if using the oven) or a microwaveable platter. Spread with the sausage meat, cheese, red onion and 2 tablespoons of corn on ½ of the tortilla surface. Sprinkle the celery on top mixture and fold uncovered ½ of the tortilla over the topping. 4. If using an oven, place the baking sheet in the oven for approximately 5 minutes, until the cheese is melted. If using a microwave, place the platter in the microwave and cook for 2 to 3 minutes, until the cheese is melted. 5. Add the fresh lime juice to the salsa and mix. 6. Place one quesadilla on each serving plate and spoon the salsa on top. Garnish with cilantro and serve. Recipe by Kay Carroll
Yield: 8 cups (12 Servings) • 1/2 pound sausage (this used mild Italian chicken sausage) • 2 celery ribs, chopped • 1 large onion, chopped • 7 cups seasoned stuffing cubes* • 1 can (14-1/2 ounces) reduced-sodium chicken broth • 1 medium tart apple, chopped • 1/3 cup chopped pecans • 2 tablespoons butter, melted (reduced fat version works fine) • Additional ground sage to taste • Additional pepper to taste *This recipe used homemade stuffing made with Wave Hill Bread. 1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 2. Transfer to a large bowl; stir in the remaining ingredients. 3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. Recipe by Anna Gill
Serves 6 12 semi-dry Spanish-style chorizos (2 ounces each) 4 tablespoons extra-virgin olive oil 30 oz. hard apple cider Crusty bread, for serving 1. Make four ½ -inch-deep slashes on one side of each chorizo. 2. In a medium, deep skillet, heat the olive oil until shimmering. Add the chorizos and cook over moderate heat, turning occasionally, until lightly browned, about 5 minutes. 3. Add the hard cider to the skillet and bring to a boil over high heat. Reduce the heat to moderate and cook, turning occasionally, until the chorizos are softened and the liquid is reduced to ⅔ cup, about 30 minutes. 4. Transfer the chorizos and sauce to a shallow bowl and serve with hunks of crusty bread and plenty of napkins.  Recipe by Anna Gill
Serves: 4 to 5 8 large eggs ½ cup skim milk Salt & pepper to taste ½ cup chopped pork sausage, sautéed 2 medium tomatoes, diced 3 tablespoons melted butter ¼ cup ramp stalk & bulb, finely chopped ½ cup ramp greens, chopped ⅓ to ½ cup shredded gruyere cheese 1 -10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 350. 2. Spread the melted butter around the quiche dish or pie plate. 3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes. 4. Add the sausage and set aside. 5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. 6. Add the egg mixture to the quiche dish or pie plate. 7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 8. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there.  Recipe by Anna Gill
Servings: 4, generously 1 tablespoon plus 1 teaspoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large leek, white and tender green part only, finely diced 1 celery rib, peeled and finely diced 1 garlic clove, minced 4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve 1 teaspoon finely grated lemon zest 1 tablespoon thyme leaves 1 tablespoon chopped flat-leaf parsley 1 cup corn kernels ½ cup bottled clam juice 1 cup white wine 3 tablespoons tomato paste ½ tablespoon Old Bay seasoning 24 to 28 large shrimp, shelled and deveined ½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds Salt and freshly ground pepper ½ lemon, thinly sliced Pea shoots or green micro-sprouts for garnish 4 servings of rice or 4 thick slices of grilled country bread 1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes. 2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes. 3. Add the sausage, cover and simmer until the sausage is heated through. 4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes. 5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread. |