We're cooking from the market and your pantry today - Sundried Tomato Pesto & Sausage, and Grain & Greens
What you're going to need:
- Sorelle Cucina Sun-dried Tomato Pesto (or any of their delicious pestos)
- Sausage - I used Merguez from Canter Hill Farm, about 1 pound, but you can use your favorite tube meat
- Greens - anything will do. I used Pok Choy from B&H Organics, and the tops from a bunch of Hakurei turnips chopped. Kale or Swiss chard would be delicious
- Grain - 1 cup dry, cooked according to package instructions. For me, pearled barley, but you could substitute rice, pasta or any other grain
This is super simple:
Step One: Cut your sausage into bite size pieces; saute until thoroughly cooked. Want to make quick work of this - use a kitchen shears to cut the sausage! Works great!
Whats a merguez sausage? It's a fresh sausage originating from North Africa made from lamb usually, but beef is also used. The heady flavors come from a mix of forward spices including coriander, cumin, paprika and cayenne. This sausage brings a lot of flavor to the dish and isn't too spicy.
Step Two: Steam your greens, just a light steam, till they turn bright green. Over cooking kills nutrients.
Step Three: While everything is cooking combine your cooked grain with a container of pesto from Sorelle Cucina - use the entire container. Toss to incorporate. The flavors compliment the merguez sausage beautifully.
Step 4: Using a slotted spoon to leave the fat behind, add your cooked sausage to the grain; then add your steamed greens. Combine thoroughly.
Step 5: Taste to adjust the seasoning. Add salt and pepper as desired. A drizzle of balsamic vinegar adds a nice bright note. And a splash of olive oil makes it shine! Enjoy!