Sausages with Caramelized Red Onions and Radicchio

• 1 tablespoon butter
• 2 teaspoons olive oil, divided
• 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
• 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
• 3 tablespoons balsamic vinegar
• 4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages.

http://www.epicurious.com/recipes/food/views/Sausages-with-Caramelized-Red-Onions-and-Radicchio-241090

goat cheese and arugula over penne

INGREDIENTS (Nutrition)

* 5 1/2 ounces goat cheese
* 2 cups coarsely chopped arugula, stems included
* 1 cup quartered cherry tomatoes
* 1/4 cup olive oil
* 2 teaspoons minced garlic
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 8 ounces penne pasta



DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.

creamy kohlrabi soup

Ingredients:

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 pound kohlrabi bulbs, peeled and chopped
* 2 1/2 cups vegetable stock
* 2 1/2 cups milk
* 1 bay leaf
* Salt and black pepper

Preparation:

1. Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.

2. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

3. Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Endive Beet & Red Onion Salad

Ingredients:

1/2 lb Raw Beets, trimmed
3 Heads of Belgian Endives, md
1 Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley

Instructions:

1. Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes.
2. Drain and let cool. Remove the skins and slice the beets.
3. Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
4. Drop the pieces into cold water. Drain and pat dry.
5. Peel and slice the onion.
6. Combine the mustard, vinegar, salt and pepper in a salad bowl.
7. Add the oil and blend well with a wire whisk.
8. Add the beets, endive, onion and parsley. Toss well and serve.