Another one sheet meal that was healthy and delicious!
1 fennel bulb, cored and sliced into thin slices
1 red pepper, sliced
1 green pepper, sliced
1/2 c. yellow onion, diced
1 T. garlic, minced
1 T. balsamic vinegar
2 t. Dijon mustard
Red pepper flakes
3/4 lb. cooked Italian sausage, cut into slices
3 T. Parmesan cheese, grated
Preheat the oven to 425.
Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.
Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
I love lamb chops and this recipe adds a bit of sweetness to it.
4 bone in lamb loin chops
2 t. grated orange peel
1 T. orange juice
3 T. balsamic vinegar
Salt & pepper
Put 3 T. of olive oil in a bowl. Add the orange juice and orange rind. Place the chops in a zip lock bag and add the orange juice mixture. Let them sit and marinate at room temperature for about 15 minutes.
Heat some olive oil in a pan until hot. Remove the chops from the marinade, season, and sear them on both sides. Cover and let cook until the internal temperature is about 145.
In the meantime, boil the balsamic vinegar until it has reduced a bit and formed a glaze.
When the chops are done, plate them. Drizzle the vinegar mixture and a little bit of olive oil on top.