Roasted Italian Sausage, Pepper, and Mushroom Sandwich

Ingredients

serves Serves 4, active time 30 minutes, total time 40 minutes

• 4 tablespoons olive oil, divided
• 4 (6-inch) Italian sausage links (preferably hot)
• kosher salt
• 8 ounces cremini mushrooms, ends removed, caps quartered
• 2 medium red bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 2 medium green bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried orgeno
• 4 italian rolls
• 8 leaves fresh basil, thinly sliced
• 1 tablespoon balsamic vinegar
• giardiniera, for serving (optional)

Procedures

1. Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add sausage links and mushrooms to a large baking sheet, and toss with a tablespoon of oil and a pinch of salt. Add red bell peppers, green bell peppers, onion, garlic, and oregano to a second large baking sheet and toss with a tablespoon of oil and a pinch of salt.
   
2. Transfer both baking sheets to the oven and cook for 15 minutes. Remove baking sheet with sausages and mushrooms. Use a meat thermometer to check if the sausages are cooked through, around 140°F. The mushrooms should be tender. Using a pair of tongs, stir the pepper and onion mixture. Cook until onions and peppers are tender and starting to brown, 10 to 15 minutes more. At this time, wrap Italian rolls in aluminum foil and set in the oven to warm.
   
3. While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage links, and brown on both sides, about 5 minutes total. Set aside.
   
4. When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary.
   
5. Remove rolls from oven and unwrap. If not already cut, slice horizontally through the roll, stopping a half-inch from the other side. Load each with an Italian sausage, a generous scoop of the pepper and onion mixture. If you need more heat, add some giardiniera.

Creamy Roasted Red Pepper and Cauliflower Soup

Note: When puréeing your soup, you can use a food processor, blender, or hand blender. Regardless, make sure to wait until it's cooled a bit to prevent a messy explosion. I tend to divide my soups into halves or thirds to make sure it doesn't overwhelm the appliance.
Although the lemon juice may seem like a negligible amount and you therefore may be tempted to skip it, a dash of lemon juice can bring a vibrancy of flavor to many soups and really helps this one pop.
To make this soup vegetarian, use vegetable broth in place of chicken broth, and eliminate the pancetta in the garnish.

Ingredients

serves Serves 4 to 6, active time 30 minutes, total time 1 hour

• 4 large sweet red bell peppers, cored, stemmed, seeded, and pressed flat
• 4 tablespoons olive oil, divided
• 1 small onion, chopped (about 3/4 cup)
• 2 medium garlic cloves, chopped (about 2 teaspoons)
• 1 teaspoon Kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/2 teaspoon hot red pepper flakes
• 1 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon smoked paprika (optional)
• 1 quart homemade or store-bought low-sodium chicken stock (see note above)
• 1 medium russet potato, peeled and chopped (about 1 cup)
• 1 head of cauliflower, core removed, cut into florets
• 1 teaspoon freshly squeezed juice from 1 lemon
• 1/3 cup pancetta, finely chopped (see note above)
• 1/2 medium apple, peeled, cored, and cut into 1/2 inch dice (about 1/2 cup)
• 2 slices of crusty Italian bread cut into 1/2 inch dice (about 1 cup)

Procedures

1. Preheat the broiler to high. Place the peppers on a foil lined baking sheet. Place the peppers on a shelf about 4 inches below the heating element and broil until blistered and blackened, then place in a plastic bag and allow to rest for 15 minutes. Once cool enough to handle, use a knife and peel the blackened skin off the pepper under running water. Coarsely chop the peppers and set aside.
   
2. In a heavy saucepan, heat 2 tablespoons oil over medium-low heat until shimmering, then add the onions and cook until tender, stirring often, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, red pepper flakes, thyme, paprika, and chicken or vegetable broth and bring to a boil. Lower the heat to a simmer, then add the potato and cauliflower and cook until the vegetables are tender, about 20 minutes. Cool for 15 minutes, then purée in batches until very smooth (see note above). Stir in the lemon juice, season to taste with more salt and pepper, and keep warm on low heat until ready to serve.
   
3. To Serve: Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat until lightly smoking, then add the pancetta and apples and cook, stirring and tossing frequently, until the apples are tender and the pancetta is beginning to brown, 3 to 4 minutes. Add the diced bread, and cook, carefully stirring to prevent burning, until the bread has crisped and begun to brown, about 4 minutes longer. Season with the black pepper. Ladle the soup into individual bowls, then garnish with a scoop of the pancetta flavored croutons. Serve immediately.

Pepper and Egg Sandwich

Smoky peppers and onions and creamy eggs on a roll makes this classic Chicago sandwich a satisfying vegetarian dinner.

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 4 sandwich rolls
• 2 tablespoons canola oil
• 1 green bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1 red bell pepper, stemmed, seeded, cut into 1/4-inch slices
• 1/2 medium onion, thinly sliced (about 1/2 cup)
• 6 eggs
• 2 ounces shredded Gruyère cheese
• Kosher salt and freshly ground black pepper
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Hot sauce, ketchup, or other condiments as desired

Procedures

1. Adjust rack to middle position and preheat oven to 400°F. Wrap each roll in aluminum foil and set on a baking sheet. Transfer to the oven to warm while preparing the rest of the meal.
   
2. Heat the oil in a large cast-iron skillet over high heat until barely smoking. Add green and red bell peppers and onions. Cook, stirring often, until they start to blacken in spots and soften, 5 to 8 minutes. Season with a pinch of a salt. Reduce heat to medium low, and let the pan cool down for 1 minute.
   
3. While the pan is cooling, crack the eggs into a bowl and whisk until combined. Stir in the cheese and a pinch of salt and pepper.
   
4. Add garlic to skillet and cook until fragrant, about 30 seconds. Pour in the eggs and let cook for 10 seconds before stirring. Continue stirring every ten seconds until eggs have set but are still relatively soft. Turn off the heat.
   
5. Carefully remove rolls from the oven. Slice each roll horizontally along one side, leaving the other long side still attached. Use your hands to remove some excess bread in the middle if necessary. Scoop some of the egg and pepper mixture in each roll.Top with condiments as desired and serve.

Easy Sweet Potato and Pepper Hash with Eggs

Special equipment

Cast iron or non-stick skillet

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons vegetable oil
• 1 green bell pepper, cored and seeded, thinly sliced
• 1 red bell pepper, cored and seeded, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons hot sauce, such as Frank's or Cholula
• Freshy ground black pepper
• 4 eggs
• 1 tablespoon chopped fresh parsley leaves (optional)

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
   
2. Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
   
3. Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.