Sausage Ragù with Polenta

• 1 lb sweet turkey Italian sausage, casings removed
• 1 Tbsp olive oil
• 1 c finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 c marinara sauce
• 2 1/3 c water, divided
• 1 whole milk
• 3/4 c instant polenta
• 1 oz fresh pecorino Romano cheese, grated
• 1/8 tsp freshly ground black pepper
• 1/4 c coarsely chopped fresh flat-leaf parsley

Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.

Ropa Vieja

• 1 15oz can crushed tomatoes
• 3 Tbsp ketchup
• 1 Tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 lb flank steak
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 Tbsp chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Italian Cauliflower Pasta

• Kosher salt
• 12oz whole-wheat penne
• 1/2 head cauliflower
• 2 Tbsp extra-virgin olive oil
• 3 Tbsp golden raisins
• 1 clove garlic, finely chopped
• Pinch of red pepper flakes
• 1 c fresh parsley, chopped
• 1/4 c fresh dill, chopped
• 1 Tbsp fresh lemon juice
• 2 Tbsp grated pecorino romano or parmesan cheese, plus more for topping

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.

Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.

Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.

Reuben Burger

• 1 can pinto beans, drained, liquid reserved
• 1 can pinto beans, drained, liquid reserved, fork-mashed
• 1 cup dry breadcrumbs
• 2 large eggs, lightly beaten
• 1 tsp. coarsely ground pepper
  
• 1 tsp. garlic powder
• 1/2 cup light mayonnaise
• 2 Tbs. prepared cocktail sauce
• 6 whole wheat hamburger buns
• 1/4 cup olive or canola oil
• 6 thin slices Swiss cheese
• 2 cups sauerkraut, drained

Mix beans, breadcrumbs, eggs, pepper and garlic in a medium bowl adding enough bean liquid for mixture to hold together without being wet. Divide into 6 equal portions and flatten into 4-inch patties. Mix mayonnaise and cocktail sauce; set aside.

Warm buns in a 300-degree oven, about 5 minutes. Meanwhile, heat oil in a large (12-inch) skillet over medium-high heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, 6 to 8 minutes total. Top burgers with cheese slices, cover skillet, turn heat to low and let burgers continue to cook until cheese melts.

Spread cut side of each roll with the sauce. Set burger on bun bottom, top with sauerkraut, cap with bun top and serve.

Sausage Pizza

• 1lb mild Italian sausage links or ground
  
• 1 pre-baked packaged pizza crust
• 1 c pizza sauce
  
• 1-1/4 c shredded mozzarella cheese, divided
  
• 1/2 c green pepper, chopped
• 1/2 c red onion, chopped
• 1 can black olives

Remove sausage from casing and pinch into dime-sized pieces. Cook over medium heat in a medium skillet until cooked through.

Spread sauce over crust; sprinkle with 1 cup cheese. Add sausage pieces and remaining toppings. Top with the remaining cheese.

Bake according to crust package directions or cheese is melted and golden brown.

Slow Cooked Cajun Chicken & Sausage

• 1 tablespoon smoked paprika
• 2 teaspoons crushed thyme
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 3/4 pound lean turkey sausage, cut in 1-inch pieces
• 2 cups coarsely chopped onions
• 1 cup coarsely chopped green bell pepper
• 1 cup coarsely chopped red bell pepper
• 1 cup sliced celery
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 cup reduced sodium chicken broth
• 4 bay leaves
• 6 boneless skinless chicken thighs (about 2 pounds)
• 2 cups instant white rice

Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.

Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.

Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.

Chicken Francese and Egg Tagliatelle

• 1/2 cup fresh flat leaf parsley leaves
• 2 anchovy fillets
• 2 cloves garlic
• Zest and juice of 2 lemons Salt
• 1 pound egg tagliatelle
• 4 skinless, boneless chicken breasts
• Freshly ground pepper
• All-purpose flour, for dredging
• 3 eggs
• 2 tablespoons extra virgin olive oil
• 6 tablespoons butter
• 1/2 cup chicken stock
• 1/2 cup dry white wine

Warm a serving platter in a 250°F oven.

Pile the parsley, anchovies and garlic on a cutting board and finely chop them together. Mix in the lemon zest.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, cut into and across the chicken breasts and open them like a book. Pound into very thin cutlets, 1/8-1/4-inch thick. Sprinkle the chicken with salt and pepper on both sides, then dredge in flour to coat. Beat the eggs in a shallow dish with a splash of water.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium to medium-high heat. Dip 2 pieces of the chicken in the egg to coat, then saute until cooked through, about 2 minutes per side. Transfer to the warm platter. Add 1 tablespoon butter to the skillet and cook the remaining pieces of chicken. Add to the platter.

Add the chicken stock, wine and lemon juice to the skillet and simmer until slightly reduced. Add the remaining 3 tablespoons butter and stir until melted. Add the chicken to the sauce, turning it to coat, then return the chicken to the platter. Add half the parsley-anchovy gremolata to the sauce, then add the pasta and toss for 1-2 minutes.

Garnish the chicken with the remaining gremolata and serve alongside the pasta.