Grilled Grape Leaves Stuffed with Sausage and Goat Cheese
8 ounces ground herb-seasoned sausage
8 ounces goat cheese
1 tablespoon chopped mixed fresh herbs (thyme, basil, rosemary, and parsley)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
12 large grape leaves, rinsed and dried on paper towels
Extra virgin olive oil
1. Preheat grill to high heat (400° to 450°).
2. Remove sausage from casing, if necessary, and cook in a small skillet over medium-high heat until browned. Drain.
3. Stir together sausage, goat cheese, and next 5 ingredients.
4. Spread out 1 grape leaf on a work surface. Place 1 heaping tablespoon sausage mixture in the middle. Fold left side over filling, then right side. Starting at the bottom, gently roll into a packet. Repeat with remaining sausage mixture and grape leaves. Place stuffed leaves, seam sides down, in a pie plate or shallow dish. Brush with olive oil.
5. Grill stuffed grape leaves 1 minute on each side or until cheese is soft. Place on platter; cover and keep warm until ready to serve.
Salmon – potato cakes
14oz. fresh skinless salmon fillets
2cups refrigerated sour cream and chive flavored mashed potatoes
1/2cup seasoned fine dry bread crumbs
3Tbsp. snipped fresh dill
- Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2cup bottled Honey-Dijon salad dressing
Rinse and dry salmon.
Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork.
Break in pieces.
In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray.
Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.
Baked Ziti with Lemon Tree Italian Sausage
3 tablespoons olive oil
1.25 lbs Sweet Italian Sausage, casings removed (can use mild or hot sausage)
1 small eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
3 cloves garlic, peeled and minced
1/2 cup red wine
1 (28 ounce) can crushed plum tomatoes
4 cups ziti, cooked al dente
1/4 cup chopped fresh basil
1/3 cup chopped kalamata olives
2 1/2 cups shredded mozzarella cheese
Kosher salt and fresh ground pepper to taste
1/2 cup shredded parmesan cheese
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse in cold water, cover and set aside.
Position a rack in the upper third of an oven and preheat to 400 degrees F.
In a 12-inch nonstick fry pan. Heat 1 tablespoon oil over medium heat. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes. Remove from heat and transfer to a large bowl.
Using the same pan, heat 4 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes. Remove from heat and transfer to the bowl with the sausage.
Set the same pan over medium heat and warm the remaining 2 teaspoon olive oil. Add the onion and cook until softened. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
Transfer this mixture to a 9×13″ lightly oiled baking dish (or the oven proof 12 inch fry pan). Sprinkle the remaining 1/2 cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.