Archive for September, 2017


Feel free to use chicken sausages instead of pork. This dish just works! 


4 links of good quality sausages, removed from casings and cut into 3/4-inch pieces

1 small head of broccoli, cut into small florets

1 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick

kosher salt and freshly ground pepper

3 T olive oil

2 t whole-grain mustard

Finely grated zest and 1 tbsp of juice from a small lemon

½  t red pepper flakes (optional)


Heat oven to 425° F.

Combine broccoli florets and sliced fennel in a large bowl. Season with salt and pepper. In a small bowl, whisk together olive oil, whole-grain mustard, lemon juice and zest, and hot pepper. Add dressing to broccoli and fennel and toss well to coat evenly. Transfer vegetables to a shallow casserole, cast iron skillet or baking dish. Arrange in a snug, single, even layer.  Nestle the pieces of sausage among the broccoli and fennel.

Roast for 10 minutes in the oven. Then stir the vegetables and sausage to ensure even cooking. Roast for another 10 minutes or until the broccoli and fennel are tender and the sausage is no longer pink.

Optional but highly recommended: Heat broiler, and place the pan under the broiler for 3 minutes to crisp the sausage and slightly char the broccoli and fennel in spots. Taste and add more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.

(Adapted from a recipe found


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It is STILL summertime so you must make this dish. It’s light and delicious. The pineapple and avocado work beautifully together!


Juice of 4 limes, divided

¼ c. extra-virgin olive oil

¼ c. plus 1 tbsp. chopped fresh cilantro

2 tsp. honey

kosher salt

1 lb. boneless skinless chicken breasts

2 c. chopped pineapple

1 avocado, diced

¼ red onion, diced (see *NOTE below)

Freshly ground black pepper


Make Marinade: In a large bowl, whisk together juice of 3 limes, olive oil, ¼ cup cilantro and honey and season with salt. Add chicken to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator at least 3 hours, or up to overnight.

When ready to grill, heat grill to high. Oil grates and add chicken, then grill until cooked through,  4-8 minutes per side, depending on thickness.

Meanwhile, in a medium bowl, stir together pineapple, avocado, red onion, remaining lime juice, and remaining tablespoon cilantro. Season with salt and pepper.

Spoon salsa over chicken and serve.

*NOTE: if you want to the bite out of the red onion, submerge in a bowl of cold or ice water. Let sit for at least 10 min, then drain and use in recipe.

(Adapted from a recipe found on

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