Sausage Veggie Grill

The recipe is from Taste of Home magazine. I made it today with cabbage and broccoli instead of the red pepper and mushrooms, since that's what I had on hand. I also used fully cooked chicken sausage, and at 20 minutes it was done. I served it with brown rice. Very tasty! -Nancy

Sausage Veggie Grill
1 lb. Italian sausage links, cut into 1/2 inch slices
1 med. zucchini, cut into 1 inch slices
1 med. yellow summer squash, cut into 1 inch slices
1 med. sweet red pepper, sliced
1 med. onion, cut into wedges
1 cup quartered fresh mushrooms
1/4 cup olive oil
1 T. dried oregano
1 T. dried parsley flakes
1 t. garlic salt
1 t. paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt, and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape. Serves 4.

Pizzas on the Grill

You might need to see this in action to get the full affect - I think it calls for a family gathering at our house :) -Susie

I make my own pizza dough in the bread maker and then roll out individual pizzas as thin as possible, then let them rise. John adds olive oil and kosher salt to both sides and then grills them over medium heat until they brown up on either side. When he takes them off the grill he re-oils one side, flips it over (the oiled side is then the bottom of the pizza), and then I add sauce, cheese and toppings to the top. John then re-grills them on medium indirect heat until the toppings look done. Cut and serve. Delicious!!

The Infamous Barbecued Bologna

Get one whole five pound Best's Kosher bologna (low sodium/low fat is best - Caputo's)
1 large bottle of Sweet Baby Ray's regular barbecue sauce

Thread entire bologna on a rotisserie spit. Grill on indirect heat for about 20 - 40 minutes until outside of bologna is starting to split or blacken (depending on your preference). Baste with bbq sauce for the last 10 minutes or so.

If you want more bbq flavor, remove spit from grill and replace grilling racks. Grill on high heat for 3 minutes each side basting with bbq sauce.

Remove from grill and serve on either a hard roll or bun.

Black Bean, Fennel and Tomato Stew

This is a really easy recipe to make and a great way to use fennel from the vegetable box for all of you who don't like fennel like me! You wouldn't even know it is in there. Serve the stew with a good bread for soaking up the broth! (I like to make some homemade bread in my bread maker - there is nothing better than smelling the stew cooking and the bread baking). Also serve with some fruit on the side. -Susie

Black Bean, Fennel and Tomato Stew
1 tablespoon olive oil
1 bulb fennel, chopped
1 medium onion, chopped
1 teaspoon minced garlic (about 2 cloves)
1 28 ounce can diced tomatoes
1/2 teaspoon dried oregano
3 cups water
1 tablespoon brown sugar
1/2 cup uncooked brown rice
1/2 teaspoon pepper
1 15ounce can black beans with their liquid
grated Parmesan cheese for serving

In a stockpot, heat the oil over medium-high heat. Add the fennel, onion and garlic. Saute for 5 minutes.
Add tomatoes, oregano, water and brown sugar. Raise the heat and bring to a boil. Add the rice, reduce the heat to medium-low. Cover the pot and simmer the stew for 40 minutes.
Stir in the pepper and black beans and cook for a few more minutes. Serve the stew hot, topped with plenty of Parmesan cheese.

Sweet and Cruncy Chinese Salad

1/2 c. red wine vinegar
1/4 c. vegetable oil
1/4 c. water
1 TB soy sauce
2 TB sugar
1/4 c. butter
2 packages (3 oz each) Ramen noodles
1/2 c. slivered almonds
1 head bok choy or romaine lettuce, or combination of the two
4 scallions, green and white parts, finely chopped
1/2 c. dried cranberries (or 1 can mandarin oranges) - I use craisins
3/4 pound cooked chicken, chopped (optional) - I don't usually add chicken (mostly because I never have any cooked ready to go)

In a medium jar with a lid, combine the vinegar, oil, water, soy sauce, and sugar. Shake thoroughly to combine and refrigerate the dressing until you're ready to use it.

In a large skillet, melt the butter over medium heat. Discard flavoring packet from ramen noodles. Break noodles into small pieces. Add noodles and almonds to skilled and saute them, stirring frequently, until golden brown. Drain on paper towels. (For a lower fat dish, brown the noodles and almonds in toaster over or conventional oven at 350 degrees). - I usually use the oven

Thoroughly chop the bok choy or lettuce and combine it with the scallions and dried cranberries in a large bowl. Toss this with the dressing (you probably won't need all of it), noodles, nuts and chicken just before serving.