BBQ season is finally here and I am grilling up a storm on a daily basis. I am a big big fan of BBQ meals that keep my kitchen clean and help me get dinner together in a flash. This is a really quick and easy recipe that’s on my table on a regular basis. Big flavours, lots of vegetables and a little bit of smoky grilled sausage to top it off. Add a dash of sweet and tart dressing and we have a favourite for brunch or lunch. Add a side of rice or quinoa and you’ve got a fab dinner. It’s quick and it’s yummy. Get grilling!
BBQd Mushroom, Asparagus and Turkey Sausage Salad
serves 2
for salad:
2 turkey sausages
1 small bunch asparagus
a dozen Cremini mushrooms
olive oil, salt and pepper to dress
1 cup spinach
1 cup arugula
1/2 sweet onion, sliced thinly
for dressing:
3 sundried tomatoes, minced
1/3 lemon, zested
olive oil, balsamic vinegar, salt and pepper
Wash and prep vegetables, dress with olive oil, salt and pepper.
Make the very inexpensive investment into some metal skewers. You can find packs of these at your local grocer for a couple of dollars and they make grilling vegetables so easy.
Grill vegetables and sausage on grill until done, 10-15 minutes.
Take the time to check out a couple of your local butchers to find a great turkey or chicken sausage. These are a great alternative to pork, as you can eat them guilt free and many of these local homegrown butchers are producing amazing tasty sausages with leaner cuts of meat and good ingredients.
3. Mix spinach, arugula and onion.
4. Slice sausage and asparagus and toss together with mushrooms. Serve over the bed of salad.
5. Whisk together olive oil, balsamic, salt and pepper. Add lemon zest and sundried tomatoes. Pour over salad and serve immediately.
We had Mexican on the menu the other evening and, as usual, I was left with a bunch of tex mex leftovers. All the good stuff—avocados, some salsa, some refried beans, and sour cream. So yummy! Yet how many nights in a row can I make tacos? I decided to try something different and came up with an idea for some vegetarian-style stuffed peppers. They were an awesome hit! The quinoa topping was hearty with a bit of crunch, and the tex mex filling gave every bite a creamy tasty balance. They were a snap to put together, and the beans and quinoa gave the dish a protein punch that made these satisfying enough to serve as dinner. Topped with some sour cream, avocado, and cilantro, they disappeared before I could tell everyone how healthy they were. Try them for a twist on an every night meal! Your family will be requesting these again soon.
Ingredients:
serves 4 (makes 8 halves)
4 peppers, halved and cleaned
olive oil
3/4 cup salsa
1/2 cup sour cream
3/4 cup refried beans
2 cups cooked quinoa
1 small onion, diced
1 avocado
1 handful cilantro, chopped
pinch salt and pepper Place peppers on a baking tray.
I like to use an array of peppers—whatever is usually on sale—orange, yellow, red, or green all work with this recipe.
Lightly dress with a bit of olive oil and salt and pepper.
Place 1-2 tsps each of salsa and sour cream in each pepper. Next, add 1-2 tbsps of refried beans.
You can really stuff with as much or as little as you like here, although take care not to over-stuff the peppers or they can get a little messy. If you are watching your calories, try to purchase organic, all natural beans with no added fat, and low fat sour cream that is made with skim milk instead of additives. Dice the onion and mix with the quinoa.
For convenience, you can make the quinoa ahead of time and keep it in the refrigerator. Top with a tbsp of salsa. Bake at 350-375 for 45 minutes or until peppers are cooked through and roasted. Top and serve.
I like to top with sour cream, cilantro, and some avocado. Feel free to add some of your favourites, like shredded cheese or jalapeños, too!
Want to sample another amazing vegetarian recipe? Try my Deliciously Spiced Roasted Cauliflower and Eggplant Salad or my Roasted Asparagus with Homemade Sriracha Mayo.
I pulled this salad together for the first time two weeks ago and it has been on my table 3 times since. Not because I fell in love with it, because I did, but because it has been requested. Pinky swear, it was asked for, and when the house requests a vegan dish again and again, I know I have a real winner on my hands. Of course, I immediately had to share it with you so you might have a chance to put it on your table.
A little middle eastern, a little Mediterranean and all vegetarian, this salad makes it to my rockstar hall of fame. It is super satisfying, rich yet fresh, and paired with a side of brown rice or quinoa, it is a hearty meal that will have your family asking for seconds. Give it a try and let me know what you think.
for salad:
1 small head Cauliflower (or 1/2 large)
2 Chinese Eggplants
1/2 cup pistachios, shelled, roasted and roughly chopped
1/2 cup pomegranate seeds
1 tbsp chopped fresh parsley
1 tbsp dried basic curry spice blend
1 tsp sweet paprika
1/2 tsp dried sage, crushed
1 tsp garlic powder
salt and pepper to taste
olive oil
for dressing:
1 tbsp Agave
1 tbsp Dijon mustard
juice of 1 lime
juice of 1/2 lemon
2 tbsp olive oil
1 tbsp chopped fresh parsley
salt and pepper to taste Wash cauliflower and break apart/chop into fairly uniform individual segments.
I like to soak my cauliflower whole in my salad spine for at least 20 minutes before I chop up to allow any dirt to settle out. Uniform segments will ensure the cauliflower will cook evenly. Chop eggplant into 1 inch pieces.
I really like to use Chinese eggplant because they contain very little seeds and a lot of flesh. Once cooked through, they become a little sweet and very creamy, rather than slimy or bitter as sometimes traditional eggplant can. Pre-heat oven to broil.
I love the intense heat of the broil setting for these vegetables. For best results and to avoid burning or over-cooking the vegetables, place the baking grill at least two notches down from the top. Place vegetables onto a baking tray. Dress with olive oil, dry spices and salt and pepper. Cook on broil for 15-20 mins until cauliflower is cooked through, crispy and browned and eggplant is cooked through and creamy.
Don’t be afraid to ‘overcook’ these vegetables. The cauliflower is best when browned and crispy giving it a creamy yet crunchy texture. Transfer vegetables to a salad bowl and cool to room temperature.
This salad tastes best when served at room temperature but not cooler, slightly warm is optimal. Add nuts and pomegranate seeds to salad. Loosely toss. Sprinkle with parsley.
A little bit of fresh parsley really elevates the rich flavours of this salad. For dressing: whisk together all dressing ingredients until incorporated and emulsified. Add salt and pepper to taste.
I really like the fresh and tangy edge of this salad dressing. The lime/lemon combo especially adds the right balance of sour and citrus. I start with the lemon/lime, add the mustard, parsley and agave and slowly start to whisk in the olive oil. This allows the dressing to emulsify and thicken as the oil is added and leaves you with a fantastic and full bodied topping for your salad.
Lightly drizzle dressing over salad and serve immediately.
Wait for compliments as your family gobbles it up and asks for seconds.
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