Cannellini And Smoked Sausage Salad Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
• In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
• While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
• Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

Steps:

• Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Steps:

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

Steps:

• In a large skillet, cook and stir sausage slices over medium heat about 5 minutes or until browned. Set aside to cool slightly.
• For vinaigrette, in a small bowl, combine cider vinegar, shallot, honey, mustard, salt, and pepper. Slowly whisk in olive oil and beat until combined.
• In a large bowl, combine cooked sausage, Brussels sprouts, red onion, walnuts, and dried cranberries. Drizzle with vinaigrette. Gently toss.
• Serve immediately or cover and chill up to 4 hours.

Steps:

• Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
• Toss in the remaining ingredients together with the dressing Chill until ready to serve.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through. Stir in bacon. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
• Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.

Steps:

• Make vinaigrett: Combine olives and the water in the bowl of a food processor. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
• In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
• Pour vinaigrette over bean mixture and toss to coat.
• To serve: divide argula leaves among four plates and mound bean mixture on top.

Steps:

• Combine beans and onion in large bowl. Whisk remaining ingredients in small bowl until blended. Add to beans and toss to coat. Refrigerate about 10 minutes and toss again before serving.

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

Steps:

• Saute crumbled sausage in oil until well browned. Set aside.
• Saute onions and garlic until translucent. Combine with stock in a large pot.
• Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
• Bring to a boil, cover, and simmer 15 minutes.
• Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Steps:

• To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
• Gradually whisk in the oil.
• Season with pepper.
• To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
• Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
• Toss well to coat.
• Just before serving, place the arugula in a large bowl.
• Add the reserved lemon garlic dressing and toss well.
• Divide the arugula mixture among 4 plates.
• Top with the tuna bean salad and garnish with cherry tomatoes.