Salt and and black pepper black pepper

1.

cup cup giardiniera giardiniera (Italian pickled vegetable salad; see Note) (Italian pickled vegetable salad; see Note)

A handful of fresh flat-leaf parsley flat-leaf parsley .

cup fresh cup fresh basil basil, 10 leaves

Zest of lemon

4.

crusty crusty sub rolls sub rolls, split

Place the chicken sausages in a large skillet and add 1 inch of water. Prick the sausages. Add 1 tablespoon of the EVOO to the skillet, once around the pan. Bring the water to a boil, then reduce the heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total. Deglaze the pan with the stock or wine and cook it off, 1 minute. Remove the sausages to a platter.

Add the remaining 2 tablespoons of EVOO to the skillet. Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender.

Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.

Slice the sausages on an angle. Fill each roll with a little relish, then peppers and onions, then the sliced sausages.

Note: Giardiniera is a mixture of pickled hot peppers, cauliflower, carrots, and celery. It's available in jars on the Italian foods aisle or in bulk bins near the olives. Giardiniera is a mixture of pickled hot peppers, cauliflower, carrots, and celery. It's available in jars on the Italian foods aisle or in bulk bins near the olives.EXPRESS LANE SHOPPING LIST - [image]4 fresh chicken sausages fresh chicken sausages, available at the meat counter - [image]1 cubanelle pepper cubanelle pepper - [image]1 red bell pepper bell pepper - [image]1 cup giardiniera giardiniera (Italian pickled vegetable salad; see Note) (Italian pickled vegetable salad; see Note) - [image]1 bunch fresh basil basil - [image]4 crusty sub rolls sub rolls And make sure you have the following On Hand: - EVOO - Chicken stock or dry white wine - Onion - Garlic - Salt and black pepper - Flat-leaf parsley - Lemon

Red Snapper with Sweet AnchovyPine Nut Sauce and Caramelized Zucchini This is my favorite fish dish in the book. Try it and you'll taste why.

4 SERVINGS.

6.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

4.

8-ounce portions 8-ounce portions red snapper fillet red snapper fillet

Salt and and black pepper black pepper .

cup cup pine nuts pine nuts, a generous handful

2.

medium medium zucchini zucchini, sliced in thin half moons .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of handfuls, chopped

2.

large large garlic cloves garlic cloves, chopped .

tin tin flat anchovy fillets flat anchovy fillets, drained

1.

large pinch large pinch red pepper flakes red pepper flakes .

cup cup white wine white wine, a few good-size glugs

1.

cup cup chicken stock chicken stock .

cup cup dried black currants dried black currants, a couple of handfuls

2.

tablespoons tablespoons heavy cream heavy cream or half-and-half, a good-size splash or half-and-half, a good-size splash

Heat a large nonstick skillet over medium-high heat and coat with a tablespoon of EVOO, once around the pan.

With a sharp knife, score the skin side of each snapper fillet in a 1-inch crosshatch. Season both sides of the snapper with salt and pepper. Cook the fillets skin side down for 4 or 5 minutes, until the skin is crisp. Turn the fillets and cook them on the reverse side for about 3 minutes, or until the fillets are firm and the flesh is opaque.

Preheat another skillet over medium-high heat (you will use this for both toasting the pine nuts and cooking the zucchini). Add the pine nuts and cook them until lightly toasted, about 2 to 3 minutes, stirring frequently. Remove the nuts from the skillet and reserve. Return the skillet to the stove over medium-high heat with 2 tablespoons of EVOO. Add the zucchini and season liberally with freshly ground black pepper and a little salt. Cook until the zucchini is lightly brown and tender, about 5 minutes. Once cooked, add half of the parsley and toss to distribute. If the zucchini is done before you are finished with the sauce for the snapper, simply cover the pan with a piece of foil to keep it warm.

Once the snapper is cooked, transfer the fish to a warm, shallow serving dish. Return the pan to the stovetop and reduce the heat to medium. Add the remaining 3 tablespoons of EVOO, then add the garlic, anchovies, and red pepper flakes. Saute the mixture until the anchovies melt into the EVOO and dissolve completely and the garlic is tender, about 3 minutes. Add the wine and cook for 1 minute, then add the chicken stock, currants, and cream and continue to cook until the liquid is reduced by half, 2 minutes. Add the remaining parsley and the toasted pine nuts to the sauce. Give the sauce a taste for seasoning and adjust with salt and pepper. Arrange the zucchini on serving plates and top with the snapper fillets. Pour the sauce over the fish and serve.

EXPRESS LANE SHOPPING LIST.

- [image]4 8-ounce portions red snapper fillet red snapper fillet - [image] cup pine nuts pine nuts - [image]2 medium zucchini zucchini - [image]Small box dried black currants dried black currants And make sure you have the following On Hand: - EVOO - Salt and black pepper - Flat-leaf parsley - Garlic - Anchovy fillets - Red pepper flakes - White wine - Chicken stock - Heavy cream or half-and-half

Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes Just like Grandma might have made for you, if she were Hungarian.

4 SERVINGS.

Salt

8.

ounces ounces extra-wide egg noodles extra-wide egg noodles

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan 1.

pounds pounds chicken breast tenders chicken breast tenders, cut into bite-size pieces

1.

medium medium onion onion, thinly sliced