Sausage with Sauerkraut, Apples, and Bok Choy

INGREDIENTS:

• 1 teaspoon caraway seeds

• 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided

• 1 pound baby bok choy, heads trimmed and quartered lengthwise

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges

• 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage

• 2 1/2 cups prepared sauerkraut, drained

• 1/2 cup low-sodium chicken broth

• 1 tablespoon cider vinegar

• 1 tablespoon unsalted butter

• Grainy Dijon mustard, for serving

PREPARATION:

1. In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.

2. Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.

3. Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.

4. Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

Corn & Bell Pepper Chowder

INGREDIENTS:

• 4 cups fresh or frozen corn kernels (thawed if frozen), divided

• 2 cups low-salt chicken broth, divided

• 3 tablespoons butter

• 1 red bell pepper, chopped

• 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes

• 3 large shallots, chopped

• 2 tablespoons whipping cream

• Chopped green onions

PREPARATION:

1. Blend 2 cups corn and 1 cup broth in blender until almost smooth.

2. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes.

3. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.

4. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Sweet Bell Pepper & Onion Salad

INGREDIENTS:

• 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

• 1 small torpedo or red onion, thinly sliced into rings

• 2 tablespoons Sherry vinegar or red wine vinegar

• Kosher salt, freshly ground pepper

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup chopped fresh chives

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/4 cup coarsely chopped fresh mint

• 2 tablespoons olive oil

PREPARATION:

1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

Grilled Steak Salad with Beets & Scallions

INGREDIENTS:

Aioli:

• 1/2 cup beef or chicken stock or low-sodium chicken broth

• 1 large egg yolk

• 1 teaspoon Dijon mustard

• 1/2 cup vegetable oil

• 2 teaspoons fresh lemon juice

• 1 small garlic clove, finely grated

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

Salad:

• 1 pound tri-tip, New York strip, or skirt steak

• 1 garlic clove, halved

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 1 bunch scallions or ramps

• 1 bunch spicy greens (such as arugula or mizuna)

• 1 tablespoon fresh lemon juice

• 3 beets, peeled, thinly sliced

• 1 tablespoon balsamic vinegar

PREPARATION: 

Aioli:

1. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.

2. Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.

Salad:

1. Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.

2. Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.

3. Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

Yellow Pepper & Corn Salad with Turmeric Dressing

INGREDIENTS:

Turmeric Salad Dressing:

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped cilantro

• 1/4 cup olive oil

• 1/2 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• Kosher salt

Salad & Assembly:

• 3 ears of corn, husked

• 2 yellow bell peppers

• 4 ounces Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or arugula

• Kosher salt

PREPARATION:

Dressing:

1. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.

2. Transfer to a small bowl; season with salt.

Salad Assembly:

1. Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)

2. Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.

3. Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.