Potato Italian Sausage And Arugula Salad Recipes

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BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Baked Potatoes with Sausage and Arugula Sauce image

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
  • Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
  • Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan
4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note)
2 tablespoons chopped fresh flat-leaf parsley

POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD

Categories     Salad     Leafy Green     Pork     Potato     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8



Potato, Italian Sausage, and Arugula Salad image

Steps:

  • Soak onion in cold water to cover 15 minutes. Drain and pat dry.
  • Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
  • Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
  • Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.

1/3 cup thinly sliced red onion
1 lb small (1 1/2- to 2-inch) boiling potatoes
1 lb sweet or hot Italian sausage links
4 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 1/4 teaspoons salt
1/2 cup drained bottled roasted red peppers, cut into 1/4-inch strips
1/2 lb arugula, coarse stems discarded (4 cups)

ITALIAN SAUSAGE AND POTATOES

Make and share this Italian Sausage and Potatoes recipe from Food.com.

Provided by Andrewzmom

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 3



Italian Sausage and Potatoes image

Steps:

  • Cut up Italian sausage links into bite sized chunks.
  • Cube potatoes (with skins).
  • Place in baking dish, then add Italian salad dressing over all.
  • Bake uncovered at 350 until sausage is no longer pink and potatoes are tender, approximately 45-50 minutes.
  • Note: Sometimes I speed up the cooking time by microwaving the potatoes a little before baking in the oven...

Nutrition Facts : Calories 653.1, Fat 47.2, SaturatedFat 13.4, Cholesterol 64.7, Sodium 2312.3, Carbohydrate 33.4, Fiber 2.1, Sugar 6.7, Protein 24

1 lb Italian sausage
3 large baking potatoes
8 ounces Italian salad dressing (Robusto or Zesty)

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD

Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Pot Pie     Sausage     Potato     Bake     Leek     Pea     Spinach     Arugula     Radish

Yield Serves 4

Number Of Ingredients 21



Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad image

Steps:

  • Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
  • Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
  • Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
  • Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
  • Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
  • Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
  • Divide pot pie among plates and serve salad alongside.

1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
5 tablespoons (or more) olive oil, divided
1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
2 cups leftover chicken stock or low-sodium chicken broth
2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
4 small new potatoes (about 5 ounces), cut into 1/2" cubes
6 ounces frozen peas, thawed
1 tablespoon chopped dill
1/4 cup fresh lemon juice, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
1 large egg (optional)
5 cups baby spinach (about 4 ounces)
4 cups baby arugula (about 3 ounces)
3 radishes, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup parsley, coarsely chopped
1/4 cup sliced almonds

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