Potato Italian Sausage And Arugula Salad Food

POTATO ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
• Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
• Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
• Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
• Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

ONE PAN CHICKEN SAUSAGE, ARUGULA, AND POTATO SALAD

Steps:

• Heat oven to 425 degrees while you cut your potatoes, shallots, and sausages. On a large baking sheet (I like to cover mine with parchment paper), toss together the potatoes and shallots with the olive oil. Make sure your potatoes are all laying flat on the sheet and not stacked on top of each other. Sprinkle with salt and pepper.
• Bake potatoes and shallots for 20 minutes. Remove the sheet from the oven and toss the potatoes and shallots. Then add the cut sausages to the baking sheet. Cook another 20-25 minutes at 425.
• In a large bowl toss the arugula with the vinegar and some salt and pepper to taste. Add the roasted chicken sausage, shallots, and potatoes.
• If using chicken breasts, cut the breasts in half so they're in smaller pieces. Sprinkle with salt and pepper, 1 clove of minced garlic, 1 tbsp of olive oil, 1 tsp of thyme, and 1 tsp of oregano. You can combine all of this in a bowl for easy mixing, if you'd like. Cook the same, giving the chicken about 15-20 minutes at 425. Chicken should reach 165 internal temperature.

ITALIAN SAUSAGE AND PEPPER BURGERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
• Preheat an outdoor grill to medium high.
• Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
• In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.

POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD

Steps:

• Soak onion in cold water to cover 15 minutes. Drain and pat dry.
• Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
• Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
• Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.

ITALIAN SAUSAGE AND POTATOES

Steps:

• Cut up Italian sausage links into bite sized chunks.
• Cube potatoes (with skins).
• Place in baking dish, then add Italian salad dressing over all.
• Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes.
• Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...

HOT ITALIAN SAUSAGE & VEGGIE SOUP

Steps:

• In a large pot, turn the heat to medium and.add the olive oil.
• Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
• Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
• Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
• Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
• Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
• Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
• Pour into bowls and garnish with freshly shredded parmesan cheese.
• We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

ITALIAN POTATO SALAD

Steps:

• Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
• Drain the potatoes in a colander and let cool for 20-30 minutes.
• Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
• Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil. Toss gently until evenly combined.
• Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled.
• Refrigerate any leftovers in a sealed container for up to 3 days.

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
• To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan.

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD

Steps:

• Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
• Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
• Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
• Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
• Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
• Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
• Divide pot pie among plates and serve salad alongside.

PUERTO RICAN POTATO SALAD

Steps:

• 1 Fill a large bowl with ice and water
• 2 In a large pot, add the potatoes and eggs and add enough water to cover by at least 2 inches
• 3 Place over high heat, bring to a boil, then reduce the heat so the water is at a simmer, and cook until you can pierce a potato with a fork with little resistance, about 12 minutes
• 4 Transfer the eggs with a slotted spoon to the ice water
• 5 Let the potatoes drain and cool in a colander while you make the dressing
• 6 In a large bowl, stir together the mayonnaise, bell pepper, onion, cilantro, olives, roasted red pepper, vinegar and adobo until combined
• 7 Peel and cut the apples the same size as the potatoes and toss with the dressing
• 8 Peel and chop the eggs and add them and the potatoes (you want them to still be warm but not hot) to the dressing and stir until evenly combined
• 9 Taste, and season with more adobo, if needed
• 10 Transfer to a serving dish and garnish with the olives and roasted red pepper, if using
• 11 Cover and refrigerate until chilled, at least 4 hours, before serving
• 12 NOTE: If you don't have adobo seasoning or sazón, you can replace the amount called for in the recipe with 1 teaspoon fine sea salt or table salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano and 1/4 teaspoon ground black pepper