Pear and Spinach Salad with Lemon-Shallot Dressing and Roasted Sausages

Simple, flavor-packed... No reason to not make it! I found the original recipe in Everyday Food and modified it a little to fit our diet. It has become one of our favorite post-workout meals because it's so quick.

Serves: 3-4

Time: 20 minutes

Ingredients:

1 pear (I like using Red Anjous - the contrast is pretty!) cut lengthwise into 1/4" slices

1 heaping tablespoon minced shallot

3 tablespoons olive oil

Coarse salt and pepper

5 ounces of baby spinach (or your favorite leafy greens - I used a combination since our gardens have finally started producing!)

4-6 sweet turkey sausages

1) In a small bowl whisk together lemon juice, shallot, and oil. Season with salt and pepper and set aside. 

2) Heat oven broiler to high and make sure the rack is about 4" below the heat. Pierce sausages all over with a fork and place on a rimmed baking sheet under the broiler. Cook 8 minutes, turning once. (I always cut into one just to ensure that it's really done before I take them out!)

3) In a medium bowl toss together pears and greens. Divide among dinner plates, and drizzle with dressing. Dinner is served!

Sausage with Kale and Cannellini Beans

Continuing with the one-bowl theme... I nabbed this from Everyday Food, and we enjoy it on pretty much a bi-weekly basis. Super meaty and filling, this one is a keeper. (Pardon the photo - this is such a great dish that I couldn't let my terrible color photo do it injustice!)

Prep Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1 tablespoon coconut oil
1 large bunch kale
3 cloves garlic
1 can (15 oz) cannellini beans, drained and rinsed
1.5 lb sweet turkey sausage
Salt and pepper
2 tablespoons white-wine vinegar

1) Remove thick stems from kale, wash, pat dry, and coarsely chop. Peel and thinly slice garlic.

2) Heat oven broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broiler-proof, rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8-10 minutes.

3) While sausage is cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and half a cup of water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10-12 minutes. Add beans to skillet with vinegar. Cook, uncovered, tossing gently, until beans are heated through, 1-2 minutes.