Bean Sausage Kale Stew

INGREDIENTS

3    tablespoons olive oi

3    cloves garlic, minced

1    medium-large white onion, chopped (1 ½ cups)

2    stalks celery, chopped (½ cup)

½   cup peeled and diced carrot

1    cups low salt chicken broth

1   teaspoon dried thyme

1    can (15 ounces) diced tomatoes

1    bunch kale, stemmed, chopped (4 cups)

1    can Cannellini beans, rinsed

½   pound smoked sausage, cut in ½ inch slices (2 sausages)

METHOD

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, stirring, and add the onions, celery and carrot.. Cook for 5 to 6 minutes and add the broth, thyme, tomatoes, kale and beans.

Cook for 5 to 6 minutes or until the beans soften and the kale is tender. Stir in the sausage and cook for 1 to 2 minutes, remove from the heat and serve.

Based on a recipe from Better Homes and Gardens magazine

Mushroom Ragout

INGREDIENTS

1    ounce dry wild mushrooms (about ¼ cup)  

2    Italian, Cajun or other spiced sausages

2    tablespoons olive oil

1    medium white onion, chopped

2    cups fresh mushrooms, sliced, chopped

METHOD

Chop the dry mushrooms and place them into a small sauce pan. Add ½ cup of white or red table wine or water, bring to a boil. Remove from the heat and allow them to steep for 10 to 12 minutes while you prepare the rest of the ingredients.

Remove the skins from the sausages and place the insides into a food processor. Process until the meat is thoroughly separated and set aside.

In a large skillet over medium-high heat, add the olive oiland swirl to coat. Add the onions and cook them for 4 to 5 minutes until they become gtranslucent. Add gthe sausage meat and cook, stirring occasionally, for 3 to 4 minutes. Add both the wild and fresh mushrooms and cook for 3 to 4 minutes or until the fresh mushrooms become tender. Serve as a side dish with beef or as a topping for polenta or wherever you think best.

Inspired by a recipe in Food and Wine  magazine

Cannellini with Sausage

INGREDIENTS

1          tablespoon olive oil

2          Italian sausages, sliced (about 1 ½ cups)*

1          medium white onion, chopped (1 cup)

3          cloves garlic, minced

1          can (15 ounces) diced  tomatoes

1          teaspoon dried thyme

1          teaspoon dried basil

1          cup beef broth

1          can Cannellini beans (15 ounces)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Sauté the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomatoes, thyme, basil, and beef broth.

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS
Use ½ pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 4 cups of water in a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Drain and add at the same place in the recipe along with 1 cup of water, but extend final cooking time until beans are tender, 45 to 50 minutes or longer. Check fluid level occasionally and add ½ cup of water if needed.

SLOW COOKER RECIPE
Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the internet.

*NOTE: You can use almost any style of sausage for this recipe.

Potato Sausage Casserole

INGREDIENTS
2    cups diced ¼ inch potatoes
2    strips bacon
1    large white onion, chopped coarsely
4    cloves garlic, chopped
8    ounces sausage, diced ¼ inch
8    ounces white Cheddar cheese, diced ¼ inch
2    eggs, whisked
2    tablespoons butter
3    tablespoons flour
¼   cup 2% milk
1    tablespoon dried sage

METHOD
Preheat the oven to 350 F. Grease the sides and bottom of a 3 quart glass baking dish. Place the potato cubes into a steamer and steam for 4 minutes. Run them under cold water to stop the cooking process, drain and set aside

Cut the bacon into four shorter strips and place into a large skillet over medium heat. Turn once or twice until the bacon is crisp, about 4 to 5 minutes, and remove with a slotted spoon to a paper towel to drain. Retain the bacon fat and add the chopped onions.to the skillet. Cook the onions for 4 to 5 minutes until they become translucent and add the chopped garlic. Cook for 1 minute.

Remove the onions from the skillet to a large mixing bowl. Chop the cooked bacon and add to the bowl. Add the potatoes, sausage and cheese cubes. Pour the whisked eggs over the mix and stir to combine.

In a medium sauce pan, melt the butter and add the flour slowly, whisking the whole time. When a paste forms, slowly begin adding the milk. As each batch thickens to a paste, add a bit more. After all the milk has been added, stir in the sage and mix well. Pour the contents of the mixing bowl into the prepared baking dish. Pour the white sauce into the baking dish and press the contents down to form a firm, flat surface. Bake uncovered for 25 to 35 minutes.

Based on an idea from Food.com and other sites

Bean, Sausage and Chicken Pot

INGREDIENTS
3    slices thick bacon, chopped
6    ounces Andouille sausage or equivalent
1    pound bone-in chicken drumsticks or thighs, 4 to 6
1    large white onion, chopped
1    cup peeled and chopped carrots
1    cup chopped celery
3    cloves garlic, minced
2    cups low sodium chicken broth
1 ½   tablespoons tomato paste
1    tablespoon each dried parsley and thyme
2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

Preheat the oven to 350 F. In a large skillet over medium heat, cook the bacon, stirring, until crisp, about 6 to 8 minutes. Using a slotted spoon, remove to a bowl. Cut the sausage into 1/4 inch slices and add to the pot. Cook the sausage, stirring occasionally, until well browned, about 6 minutes. Remove to the bowl with the bacon.

Add the chicken to the pot and brown it well on all sides, 8 to 10 minutes. Remove it to the bowl with the bacon and sausage and set aside. Add the onions to the pot along with the carrots and celery. Cook these for 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the broth, tomato paste and herbs.

Pour the rinsed beans into an oven-proof pan or Dutch oven and add the vegetables mixing well. Add the bacon and sausage pieces and arrange the chicken pieces on the top of the pot with the skin exposed. Bake for 50 to 60 minutes, remove from the oven, allow time to cool slightly and serve with at least one piece of chicken with each serving of beans.

From a recipe in Better Homes and Gardens magazine

 

Sherried Mushrooms and Sausage

INGREDIENTS
2    sausages, pre cooked (4-5 ounces total)
8    ounces Portobello or Crimini mushrooms
3    cloves garlic
2    tablespoons olive oil
½   cup Emile’s sherry or equivalent
1    baguette
      sour cream

METHOD

Remove the outer skins from the sausages and cut into ½ inch slices. Place these into a food processor and pulse until they resemble hamburger. Remove to a mixing bowl. Wash and de-stem the mushrooms, cut into quarters and place into the same food processor. Pulse until they are coarsely ground. Remove and add to the medium mixing bowl.

Clean the garlic, cut into slices and add to the food processor. Pulse until minced and set aside. In a medium frying pan, over medium-low heat, add the olive oil, swirling to coat. Add the sausage, stir and cook for 2 to 3 minutes. Add the mushrooms and stir and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the sherry, stir around and scrape up any brown bits. Continue to cook until all the wine has been absorbed or evaporated, 3 to 4 minutes. Remove from the heat  

Slice the baguette crosswise into 10 to 12 slices, ½ inch wide. Place these on a baking sheet and broil until just beginning to brown. Remove from the oven and allow them to cool. Butter each slice thickly with sour cream, add a scoop of mushroom mixture, flatten it with the spoon or your fingers and they are ready to serve.

Or, cut off 4 inches of the baguette, slice it lengthwise, butter both halves with the sour cream and add scoops of the mushroom filling for a sandwich you won’t soon forget.

Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.

Black Bean Sausage Stew

INGREDIENTS
2    chorizo or other spicy sausage
2    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
1    medium red bell pepper, cored, diced
1 ½  cups celery, diced to ¼ inch (3 stalks)
6    cloves garlic, minced
2    cups low sodium chicken broth
2    cans (15 ounces) black beans, rinsed, drained
2    teaspoons dried oregano
2    teaspoons ground cumin
2    teaspoons chili powder
¼   cup sour cream for garnish

METHOD

Cut the sausages into half length-wise and then cut into small slices cross-wise. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the sausage pieces and cook for 3 minutes, stirring occasionally. Remove with a slotted spoon and reserve.

Pour the second tablespoon of oil into the skillet and add the onions, peppers, celery and garlic.. Cook the vegetables for 10 minutes, stirring occasionally. Meanwhile, in a large sauce pan, add the broth (you can substitute 1 cup of white table wine for 1 cup of broth.) Add the beans, oregano, cumin and chili powder. Cook this over medium heat until the vegetables are done.

Add the vegetables to the sauce pan along with the sausages and bring to a boil. Reduce heat to a simmer, and cook for about 6 to 8 minutes. Remove from the heat and ladle into 4 soup bowls, topping each with a tablespoon of sour cream. Pass the sour cream with the stew for those who desire more.

Based on a recipe in Cooking Light magazine.

Salami Mac and Cheese

INGREDIENTS
8   ounces dry macaroni (elbows, penne, etc.)
2   tablespoons butter
2   tablespoons flour
2   cups half-and-half or milk
2   cups shredded sharp cheddar cheese
1   cup shredded Parmesano Romano cheese
1   cup shredded Monterrey jack cheese
1   cup coarsely ground salami *
½  cup bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 2 quart casserole dish. Cook the pasta in boiling water according to package directions, stopping 2 minutes early. Drain and rinse in cold water to stop the cooking. Set aside.

In a large sauce pan or skillet, melt the butter over medium heat and add the flour. Whisk the two together to produce a thick sauce. Cook for 1 minute and slowly add the half-and-half, whisking it into the roux. Slowly add the cheddar cheese, whisking it in and then add the other two cheeses the same way, whisking them in slowly.

Continue to stir and cook this mixture until all the cheese has melted and the sauce has an even color throughout. Add the ground salami and mix it into the cheese sauce. Fold the pasta into the sauce, stirring to thoroughly coat all the pasta. Empty this into the prepared casserole dish, sprinkle with the bread crumbs and place into the oven. Bake for about 20 minutes or until the bread crumbs are golden brown. Remove from the oven and cool for 10 minutes before serving.

*NOTE Use a good brand of dry Salami like Molinari. Cut the Salami into chunks and process in a food processor. (About 8 ounces).

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.

Butter Beans with Chorizo

INGREDIENTS
1    7 ounce chorizo sausage, uncooked
1    tablespoon olive oil
5    ounces ham, chopped small
1    can (15 ounces) butter beans, rinsed, drained
¼   cup chicken broth

METHOD

Skin the chorizo and chop into small bits. In a medium skillet over medium heat, add the olive oil, sausage and diced ham. Cook slowly for 5 to 6 minutes, breaking up the sausage with a wooden spoon. When thoroughly browned, drain the fat off and return the meat to the skillet. Add the beans and broth, bring to a boil, reduce heat and cook for 3 to 4 minutes to heat the beans. Serve on small plates when hot.

Potatoes and Sausage

The correct way to make this recipe as tapas would be to use regular potatoes and cut them into 1 inch cubes and also use Spanish chorizo sausage. The following recipe is Americanized, although the potatoes used herein did come from Peru and were brought to the new world by Spanish explorers.
 
INGREDIENTS
½    pound fingerling potatoes, yellow, pink. purple
½    pound smoked sausage
1     tablespoon olive oil
1     teaspoon paprika

METHOD

Wash the potatoes and cut them into ¼ inch wide coins. Steam them for 6 to 7 minutes until tender and set aside. Cut the sausage into ¼ inch coins and fry them until browned on both sides. Combine with the potatoes.

In a microwave bowl, combine the olive oil and paprika and cook on high for 25 seconds. Remove and stir to combine into a consistent sauce. Pour over the mixed potatoes and sausage and serve.

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.

Jambalaya

This is the bayou version of the Spanish paella. It can be different every time you make it, but there are some basics that must be in the dish: onion, garlic, sausage, okra, rice, another meat, tomato, bell and cayenne pepper.

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped celery stalk and greens
3    cloves garlic, minced
1    cup bell pepper (red, green, yellow, orange), ½ inch dice
2    smoked sausages, cut to ¼ inch coins (1 ½ to 2 cups)
1    cup sliced mushrooms, white or crimini
1    can (15 ounce) diced tomatoes with juice
1    cup okra, fresh or frozen, cut to ½ inch
2    cups ½ inch diced cooked meat (pork, chicken, turkey, shrimp)
1    teaspoon paprika (or smoked paprika)
¼ to ¾ teaspoon cayenne pepper (mild to hot)
1    tablespoon dried parsley
1    cup long grain rice (like Arborio)
1 ¼ cups chicken or turkey broth

METHOD

In a large skillet, warm the olive oil over medium heat. Add the onion, celery, garlic and bell pepper and cook for 7 to 8 minutes until tender. Do not brown. Add all the rest of the ingredients, mix well and bring to a boil.  Cover, reduce heat to low and cook for 15 minutes at a simmer. Use a spatula several times to mix the ingredients and get the rice off the bottom of the skillet so it doesn’t burn or brown. Remove from the heat and let it rest for 5 to 6 minutes so the rice can absorb all the liquid. Serve immediately to yourself and 3 to 5 friends.

Chicken and Sausage Soup

Another way to use up any spare kale you may have on hand. The soup would also be good with any other green instead of the kale, such as collard, mustard, Swiss chard, and spinach. For fun, I used purple potatoes for this soup, but they didn’t remain very purple. They didn’t even taste different. Oh, well. Gotta keep trying.

 INGREDIENTS

1          chicken breast or 3 chicken tenders
1          carrot
1          cup chopped celery
1          medium potato, diced to ½ inch
4          cups chopped kale
2          cups low sodium chicken broth
2          cups dry white table wine
1          medium zucchini
1          small red or yellow bell pepper
1          sausage, 4 to 5 inches in length. (Polish, Italian, Garlic, Cajun etc.)
½         teaspoon garlic powder
¼         teaspoon salt

METHOD

Cut the chicken into ½ inch pieces and place into a large sauce pan. Take a head of celery and slice the top portion into thin slices, including inner leaves and all. Place this into the sauce pan. Cut the carrot in half length wise and slice the lower half into thin slices. Cut the upper part in half length wise and then slice into thin slices. Place the carrots into the sauce pan. Put the kale in to the sauce pan, add all the liquid and bring to a boil. Lower the heat to a simmer, cover and cook for 5 to 6 minutes.

Meanwhile, cut the zucchini in half length wise and slice into thin slices cross wise. Set aside.  If you wish, you can use half of a red pepper and half of a yellow pepper or a whole pepper of either kind. Remove the inner seeds and white flesh and cut into ½ inch square pieces. Set aside. Thinly slice the sausage cross wise and set aside. When the soup has cooked 5 minutes, place all these ingredients along with the garlic powder and salt into the sauce pan, stir to combine and cook covered for 10 minutes.

Serve immediately as either a soup course (5 to 6 servings) or as a main course (2 to 3 servings.)

 

Cannellini with Sausage

INGREDIENTS
1          tablespoon olive oil
2          Italian sausages, sliced (about 1 ½ cups)
1          large onion, chopped (1 cup)
3          large cloves garlic, minced
1          cup POMI chopped tomatoes
1          bay leaf
1          teaspoon dried thyme
1          teaspoon dried basil
1          cup beef broth
1          tablespoon tomato paste
1          can Cannellini beans (15 ounce)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Saute the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomato, bay leaf, thyme, basil, beef broth  and tomato paste..

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Remove the bay leaf and add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS

Use 1 pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 6 cups of water n a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Add at the same place in the recipe, but extend final cooking time until beans are tender, 45 to 50 minutes or longer.

SLOW COOKER RECIPE

Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the Internet.

Chicken and Sauaage Gumbo

INGREDIENTS
2          tablespoons olive oil
1          large chicken breast, cut to ½ inch cubes
1          medium onion, diced (about 1 cup)
1          medium red bell pepper, diced (about 1 cup)
3-4      stalks celery, diced (about 1 cup)
3-4      cloves garlic, mashed
3          large (5 to 6 inch) cooked sausages cut ¼ inch slices
10-12  whole okra, ends removed, sliced ½ inch thick rounds
1          recipe basic gumbo (elsewhere in this blog under RICE)

 METHOD

Heat the olive oil over medium heat in a large skillet and add the chicken pieces. Cook the chicken pieces, turning often, until well browned on all sides, about 6 to 7 minutes. Add the onion, bell pepper, celery and garlic and continue to cook until the vegetables are softened, about 4 to 5 minutes.  Add the sausage slices and okra and cook for another 2 to 3 minutes.

Remove from the heart and combine with the basic gumbo rice. Return to a low heat, cover and warm for 5 to 6 minutes. Serve immediately.

Lentils and Sausage Italian

INGREDIENTS2    ounces olive oil
1    pound turkey sausage
2    stalks celery, chopped
2    carrots, sliced thinly
1    cup fresh fennel stems, chopped
1    medium white onion, chopped
5    cloves garlic, minced
1    cup whole grape tomatoes
2    cans (15 ounce) or 1 pkg POMI (26 oz) diced tomatoes   
4    cups chicken broth
2    cups dry white table wine
1    cup dry red table wine
1    pound dry lentils
1    tablespoon dry oregano
1   tablespoon dry basil

METHOD
In a large skillet or sauce pan, add the olive oil over medium heat. If the sausage is encased, remove it from the casings. Add the sausage meat to the olive oil and cook it while you break it up into small bits using a fork or other implement, about 5 to 6 minutes. Add the celery, carrots and fennel stems to the pan and continue to cook for another 5 to 6 minutes. Add the onion and garlic and cook for 2 to 3 minutes.

Add the whole and diced tomatoes,broth, wine, lentils and spices to the pan, stir well, lower the heat to a simmer and cook, covered, for 1 hour. Season with salt if so desired and serve hot. This recipe will make 6 to 8 large servings or 10 to 12 medium servings.

Salami and Bean Stew

This recipe makes a lot of stew; about 86 ounces or enough for 8 to 10 large servings. A half-recipe will work as will refrigerating leftovers for a few days. INGREDIENTS 2          tablespoons olive oil 1          medium white onion, chopped 4          cloves garlic, minced ½         Molinari salami (4 ounce), ground to hamburger 1          box POMI crushed tomatoes (26 ounces) 2          cups corn kernels, fresh or frozen and thawed 1          cup strained tomato sauce 1          cup water or chicken broth 1          can Cannellini beans (14 ounces), rinsed and drained 1          can black beans (14 ounces), rinsed and drained 2          teaspoons dried thyme 2          teaspoons dried sage 2          pinches red pepper flakes             salt and pepper to taste METHOD In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and simmer for 4 to 5 minutes until they turn translucent. Add the garlic and simmer for 1 minute. Add the salami, tomatoes, corn, tomato sauce, water (or broth), both beans and the three spices. Bring to a boil over high heat; turn the heat down to low and simmer for 15 minutes. Season and serve.