champagne vinegar

Make your own Italian sausage blend into patties for an unconventional burger-meets-sausage and peppers.

Sausage Burger with Peppers and Onions

For the Sausage: 1½ pounds ground pork

salt

fennel seeds,

smoked paprika

thyme leaves, minced

fresh oregano, minced

brown sugar

red pepper flakes

garlic cloves,

For the Burgers: 2 tablespoons olive oil,

(1½ pounds) bell peppers, stemmed, seeded and cut into ½-inch strips

medium (12 ounces) yellow onion, sliced into ½-inch strips

½ medium (8 ounces) fennel bulb,

honey

Champagne vinegar

salt and black pepper

provolone cheese

rolls,

Dijon mustard,

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Arugula Salad With Peaches, Goat Cheese and Basil

pine nuts

olive oil

champagne vinegar vinegar

black pepper

baby arugula

peaches,

basil leaves

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.

In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.

Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

Sheet pan salad with zippy shallot herb dressing is a satisfying vegan dinner salad that comes together in 45 minutes. Tender sweet squash, roasted broccoli, chickpeas for protein, fresh greens, and a zippy homemade dressing that you&#39;ll want to put on everything.

Sheet Pan Salad with Zippy Shallot Herb Dressing

garlic powder

cumin

coriander

sumac

delicata squash, seeded and cut into ¼ inch slices (3-4 cups sliced squash total)

olive oil, divided

19 oz can chickpeas, drained and rinsed (about 2 ½ cups chickpeas)

broccoli crown,

sea salt and ground black pepper,

shallot,

basil

chives

Dijon mustard

maple syrup

Tamari

Boston/Bibb lettuce, leaves

¼ cup toasted walnuts, chopped

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Make the spice blend. In a small bowl, stir together the garlic powder, cumin, coriander, and sumac. Set aside.

Place the sliced squash in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the squash out over a section of the baking sheet, keeping it all in a single layer.

Dry the chickpeas with a clean kitchen towel and transfer them to the large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle another ⅓ of the spice blend over top. Season with salt and pepper and toss to combine. Spread the chickpeas out over a section of the baking sheet, keeping them in a single layer. Leave a space on the baking sheet for the broccoli, which will be added later.

Pop the baking sheet into the oven and set a timer for 15 minutes. Add the broccoli florets to the bowl and toss with the remaining spice blend, remaining tablespoon of olive oil, salt, and pepper. When the 15 minute timer goes off, remove the baking sheet from the oven. Stir up the chickpeas and flip the pieces of squash over. Add the broccoli to the empty space.

Pop the baking sheet back into the oven for another 15 minutes. When the squash is tender and the broccoli has some golden brown edges, you’re good to go.

While the second stage of the roast is happening, make the dressing. In an upright blender, combine the shallot, basil, chives, champagne vinegar, Dijon mustard, maple syrup, Tamari, salt, pepper, and olive oil. Blend on high until completely smooth. Give it a taste and adjust seasoning if necessary. Set aside.

In the large bowl that you tossed the veg and chickpeas in, add the torn lettuce and arugula. Season with salt and pepper and toss.

Once the vegetables and chickpeas are done roasting, pull them out of the oven and toss them with the lettuce and arugula, right on the baking sheet. Drizzle with the shallot herb dressing, and top with the chopped walnuts. Enjoy immediately!

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