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Weekday dinner inspiration: Swiss Chard and Turkey Sausage Over Polenta and more

Mon | Think green

Store-bought pesto sauce can be used for many dishes. How about using it as the sauce for French bread pizza tonight? To make Pesto Pizza Loaves, spread pesto on cut side of split loaves, then layer with thin slices of Italian salami and shredded mozzarella. A bit of grated Parmesan, too. Broil until cheese is melted and bubbly. Serve with a green salad that's studded with pine nuts.

Tues | Hardly homemade

From the website comes Baked Stuffing-Coated Chicken that's so simple it's shameful. Spread top side of boneless, skinless chicken breasts with condensed cream of mushroom soup, then pat on some dried stuffing, such as Stove Top. Bake in 350-degree oven until chicken is done, about 30 to 45 minutes. Serve sauteed spinach on the side.

Wed | Rotisserie chicken

There's some gorgeous fruit in Florida stores right now, chiefly blueberries and strawberries. Make a fresh fruit salad dressed with Greek yogurt, honey and fresh mint and serve with a rotisserie chicken. A slab of corn bread would be right nice.

Thurs | Bowlful of dinner

Swiss Chard and Turkey Sausage Over Polenta (recipe below) from is a meal in a bowl and then some. Spinach would be a fine substitute for the Swiss chard, which reminds us that a buttery chardonnay would be a lovely accompaniment.

Fri | Quick and easy

This dinner menu bears repeating: Black Bean Tacos With Feta and Slaw starts with 2 cans of drained black beans heated with 1 teaspoon of ground cumin and 1/2 teaspoon (or to taste) of cayenne pepper. To shredded cabbage, add chopped fresh cilantro, lime juice and olive oil. Stuff soft or hard taco shells with the bean mixture, feta cheese, cabbage and chopped scallions. Hot sauce optional. Serve with rice and fresh fruit.

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Swiss Chard and Turkey Sausage

Over Polenta

3 links (9 or 10 ounces) sweet Italian turkey sausage, cut into 1/3-inch rounds

1/2 tablespoon extra-virgin olive oil

2 medium cloves garlic, minced (about 2 teaspoons)

1/4 teaspoon red pepper flakes

1 bunch Swiss chard, stems removed, leaves torn into bite-sized pieces

Kosher salt and freshly ground black pepper

3 1/4 cups water

1/2 teaspoon salt

1 cup instant polenta

1 tablespoon butter

1/3 cup grated Parmesan cheese, plus more for serving

In a large, dry nonstick skillet, brown sausage 6 to 8 minutes over medium heat, flipping once halfway through cooking. Remove sausage to bowl and set aside. Add olive oil to now-empty skillet and heat until shimmering. Add garlic and red pepper flakes. Cook, stirring frequently until fragrant, about 30 seconds. Add Swiss chard and cook, stirring frequently, until lightly wilted, 2 to 3 minutes. Cover and steam until fully wilted, stirring occasionally and adding water if necessary, about 4 minutes total. When chard is almost fully wilted, return sausage to pan and heat through. Season with salt and pepper to taste. Keep warm while polenta cooks.

Meanwhile, in medium pot, bring 3 1/4 cups water and 1/2 teaspoon salt to boil over medium-high heat. Slowly add polenta, whisking constantly. Drop heat to a simmer and cover. Cook 4 or 5 minutes, stirring occasionally, until polenta reaches desired consistency. Remove from heat and stir in butter and Parmesan.

Spoon polenta into bowl. Top with chard and sausage mixture. Serve, sprinkled with Parmesan if desired.

Serves 2 to 3.


Weekday dinner inspiration: Swiss Chard and Turkey Sausage Over Polenta and more 03/01/11 [Last modified: Tuesday, March 1, 2011 3:30am]
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