Chicken Sausage Stir Fry

By Paul Briand

We had some chicken sausage left over from the casserole recipe that my wife Jane had prepared.

So I whipped up a very easy, very quick stir fry. It was a bit of a fusion thing - combining an Italian-like sausage of garlic and mozzarella with stir fried vegetables in a soy and rice wine vinegar sauce.

Ingredients
For the sauce:
¼ cup soy sauce
¼ cup rice wine vinegar (or white wine vinegar)
3 tablespoons brown sugar
½ teaspoon ground ginger
For the stir fry:
1 teaspoon vegetable oil
3 links of turkey sausage, sliced
1 onion, sliced
1 clove garlic, minced
1 pound sliced vegetables (carrots, broccoli, snow peas, bell pepper, green onion)
1 teaspoon cornstarch mixed with 2 teaspoons water

Directions
1. In bowl, whisk together soy sauce, vinegar, brown sugar and ginger. Set aside;
2. Heat oil in wok (or large skillet) over medium high heat, add sausage and saute until meat starts to brown;
3. Add onion and vegetables and saute for two minutes;
4. Stir in soy sauce mixture, bring to boil, reduce heat and cover for 3-5 minutes or until vegetables are tender;
5. Stir in cornstarch mixture, bring sauce back to boil until sauce thickens. Serve.

Click here for recipe card.

Grilled Vegetable Pasta Salad

By Paul Briand

I volunteered to make a pasta salad for a family Memorial Day barbecue before knowing just what kind of pasta salad I wanted to do.

Then it struck me that I'd been riffing lately on my love for grilled vegetables, so decided on a pasta salad that combined a variety of grilled vegetables, penne pasta, and balsamic vinaigrette.

There's no real trick to this, just a willingness to grill all the vegetables (either on your outdoor grill or, as in my case, with grilling pan or even with a panini grill) and chopping it all up.

Ingredients
Medium size eggplant
Vadalia onion
Green bell pepper
Yellow bell pepper
Yellow squash
Zucchini
Package of cherry tomatoes
1 box of penne pasta
1 cup of balsamic vinaigrette
Parmesan cheese

Directions
1. Wash and prepare vegetables: Cut eggplant and onion in hamburger-like slices, quarter the peppers, and cut the squash and zucchini lengthwise in half;
2. On a medium hot grill (or other grilling appliance) spray some cooking oil and place the vegetables flattest side down;
3. Once the vegetables get a nice char, turn them over until another char develops and they begin to just soften from the cooking;
4. You may have to repeat the grilling process, depending on the size of your grill;
5. Set vegetables aside and let cool;
6. Cook the penne pasta according to the package instructions;
7. Slice the vegetables into bite size chunks and put them into a large mixing bowl;
8. When the pasta is al dente, remove from heat, strain and add to mixing bowl;
9. Add vinaigrette (more to taste, if desired);
10. Add Parmesan cheese to desired taste;
11. Let stand to room temperature or refrigerate to cool, mixing occasionally.