First Tuesday Recipes for July

The dog days of summer are officially here!

This is normally the time of year for grilling and no-cook dishes, but I invented a sandwich that I want to share with you. It requires actual cooking, but it’s delicious.

Sausage Sandwich Divine

4 long hot peppers

olive oil

salt and pepper

1 pound sweet or hot Italian sausage, cut into 1/2-inch thick rounds

2 large red peppers, seeded and sliced

1 onion, sliced

1 small can mushroom stems and pieces, drained

1 6-oz. can tomato sauce

4 torpedo-style rolls

8 slices Provolone cheese

Preheat oven to 425 degrees. Cover lipped baking sheet with foil. Place long hots on the foil, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes. Set aside.

In a Dutch oven, cover bottom of pan with olive oil and heat over medium-high. Add sausage, red peppers, and onion. Cook until sausage and vegetables are cooked through, stirring often.

Preheat the broiler.

Slice long hots lengthwise and crosswise, then add them to the sausage mixture along with the mushrooms and about half the can of sauce (save the rest of the sauce for another use, or use more of it with the sandwiches, if you’d like).

Cook mixture until heated through.

While the mixture is cooking, split the rolls and place them under the broiler for a couple minutes, until they’re just turning golden. Watch the rolls carefully!

When the rolls are lightly golden, remove them from the oven. Using a slotted spoon, place about 1/4 of the sausage mixture down each roll. Cover mixture with two slices of Provolone and put the sandwiches, open-faced, under the broiler. Broil for just a minute or two, or until the cheese has melted. Serve hot.

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Here’s a nice, cool one that’s good to take to July 4th and other summer parties and potlucks. This salad goes by lots of names and it’s pretty popular.

Carolyn’s Salad

1 box pistachio instant pudding

2 8-oz. cans crushed pineapple, undrained

1 8-oz. container whipped topping (I use Cool Whip)

8 oz. cottage cheese

1 c. miniature marshmallows

Combine pudding mix and pineapple in a medium bowl. Stir until well blended.

Combine remaining ingredients in a large bowl. Stir until well blended. Add pistachio mixture to whipped topping mixture and stir until everything is blended. Place in a 13×9″ pan and chill.

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And another cool salad for hot summer days. Pair this with grilled chicken or other light main course.

Almond-Raspberry Salad

8 c. Romaine lettuce, torn into bite-sized pieces

1 c. fresh raspberries

1/2 c. sliced almonds, toasted

1/2 c. seedless raspberry jam

1/4 c. apple cider vinegar

1/4 c. honey

2 T. plus 2 t. canola oil

In a large salad bowl, gently toss the lettuce, raspberries, and almonds. In a blender, combine the remaining ingredients; process until smooth.

Pour over salad and toss gently until coated; alternatively, serve salad and pass dressing.

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Enjoy!

I’m always looking for recipes from other people. If you care to share a favorite recipe, send it along and I’ll put it in a post.

Until next time,

Amy

First Tuesday Recipes for June

I’m writing this on a perfect June day, with the windows open and the temperatures in the high 60s. And, as usual, my thoughts are turning toward dinner.

I’m sharing three dinner recipes with you this month: a vegetarian dish, a grilled pork tenderloin, and a big salad.

* * *

Red Thai Veggie Curry

1 T. coconut oil (olive oil can be substituted)

small onion, chopped

1 T. fresh ginger, grated

2 cloves garlic, chopped

1 red pepper, sliced

1 green pepper, sliced

2 carrots, thinly sliced

1 zucchini, halved lengthwise and sliced

2 T. Thai red curry paste

1 can (14 oz.) regular coconut milk

1/2 c. water

1/2 T. brown sugar

1 T. soy sauce

1 T. rice vinegar

sliced fresh basil

Melt coconut oil over medium heat and add onion. Cook until soft, about 5 minutes, stirring occasionally. Add ginger and garlic and cook for 30 seconds, stirring constantly.

Add peppers, carrots, and zucchini; cook for about 5 minutes. Add curry paste and cook for 2 minutes, stirring frequently. Add coconut milk, water, and sugar. Stir to combine and bring to a simmer over medium heat. Do not boil. Reduce heat to low and cook until vegetables are cooked to your preference.

Remove curry from heat and stir in soy sauce and vinegar. Serve over rice and garnish with basil.

* * *

Grilled Pork Tenderloin

1/2 c. frozen orange juice concentrate, thawed

6 T. soy sauce

4 T. toasted sesame oil

2 T. fresh grated ginger

1 pkg. pork tenderloin (1-2 pounds)

In a large gallon-sized zip-top bag, combine all ingredients. Squish it around to coat the pork and refrigerate for 6-24 hours, turning occasionally if possible.

Preheat grill to medium-high and discard marinade. Grill tenderloins over indirect heat for 20-35 minutes or until thermometer inserted into thickest part of tenderloins reaches 145 degrees F. Let stand 5 minutes before serving.

* * *

Greek Salad

Salad:

1 head Romaine lettuce, cut into bite-sized pieces

4 plum tomatoes, seeded and chopped

1 large cucumber, seeded, peeled, and chopped

1 medium red onion

1 yellow pepper, sliced and cut into bite-sized pieces

1/2 c. Kalamata olives, halved

3/4 c. feta cheese

salami, thinly sliced, optional

Dressing:

6 T. olive oil

2 T. red wine vinegar

1 T. fresh lemon juice

1 t. dried oregano

2 t. fresh parsley, chopped

2 garlic cloves, minced

salt and pepper to taste

Combine all salad ingredients in a large bowl. If you want a heartier dinner, add the salami (coarsely chopped deli ham is also a good choice).

In a small bowl, whisk dressing ingredients. Just before serving, pour over salad and toss gently to coat.

Enjoy!

Until next time,

Amy