Sausage Melon Salad

I made a salad yesterday. I took out what vegetables, protein and fruit we had inside the fridge and came out with what I call Sausage and Melon Salad. It was quite good. My daughter ate an entire bowl of her own. My son preferred to pick at his and ate only his melons and sausages. That's fine he got his fruit and protein.

This salad is sweet and savoury. My favourite combination.

Ingredients

1 head lettuce chopped

1 tomato diced

3 cantaloupe wedges diced

2 boiled eggs quartered

2 Italian sausage mild

Poppy seed dressing

Method

Boil the eggs to a hard boil. Slice the sausages and fry them up in their own juice. Once everything is cooked mix them all together and add your favourite dressing. Poppy seed was our choice for this one.

Lentils and Sausages

This recipe is from Apples for Jam. I was excited to try this recipe since I have all the ingredients in the pantry and fridge. I didn't have to go to the market. I've always wanted to try lentils but didn't know with what food to pair it with. This was delicious and we've all enjoyed it. Another dish that was perfect for a cold rainy day or a cold winter night. Very comforting. Going in family favourites.

Ingredients

1 1/3 cups green lentils

8 tablespoons olive oil

1 carrot peeled and chopped

1 small red onion finely chopped

1/2 celery stalk chopped

1 clove garlic peeled and left whole

4 cups hot water

salt

4 italian sausages

3 tablespoons chopped fresh parsley

Method

Rinse lentils very well to remove any grit. Saute onion over medium heat with half the olive oil until its golden brown and soft. Add garlic and carrot and saute for another couple of minutes. Add the lentils, turning them through the mixture to coat well and then add 4 cups of hot water. Season with salt and bring to a boil then lower the heat slightly. Cook uncovered for 40 minutes until lentils are soft and very little water left in pan.

Meanwhile prick the sausages and fry them in 1 1/2 tablespoon of olive oil until they are golden brown on all sides. Adding more oil if needed. When they are done place them in a large serving plate and drizzle with some olive oil. For more heat some adults may like it with chili oil over theirs.

Apple, Sausage and Herb Stuffing

Yesterday my daughter and I tested a stuffing recipe from Barefoot Contessa. Apple, sausage and herb stuffing. The first we've ever made and from scratch. I must say we're very proud of it. Our Thanksgiving at my mums side of the family are usually catered because of the very busy life they live. My sister hosted her first one last year and the food was delicious. This year it will be our first year to host.

We're all very excited for Thursday. We're making everything from scratch. This recipe is really good got the hubs palate approval. It has loads of flavour and moist. You taste a hint of everything, sweet, mild spice, fruity, and savoury.

Melt butter in the pan and sauté the onions, apples, celery, carrots, until tender.

 Add 2 tbs. fresh parsley (I used dried parsley)

Cut round french bread into 1 inch cubes and toast in the oven at 300F/150C/Gas Mark 2 for 7 minutes. Set in a large  bowl.

 Add in the onions, apples, carrots, and celery.

In the same pan cook the sweet Italian sausage and combine mild Italian sausage and mix together.

While the sausage is cooking add 1 cup cranberries and 1 cup chicken stock into the stuffing.

Once the sausages are done add it to the rest of the stuffing. Mix well and place in a baking dish and bake for 30 minutes. Sorry the photo's blurry my hands were shaking.

Ingredients

2 granny smith apples chopped

2 stalks of celery

1 carrot stick chopped (I added this one in)

2 onions

2 tbs. parsley

1 tbs. salt

1 tbs. pepper

1 round french bread

1 package minced sweet Italian sausage

1 package minced mild Italian sausage