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, 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

POTATO, ORANGE AND ARUGULA SALAD

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13



Potato, Orange and Arugula Salad image

Steps:

  • Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
  • Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
  • Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
  • Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

Vegetable oil cooking spray
1 1/2 pounds baby potatoes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium oranges
2 packed cups (2 ounces) arugula
1/2 cup (2 ounces) crumbled Gorgonzola
1/3 cup toasted chopped walnuts, see Cook's Note
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon champagne vinegar
1 tablespoon orange zest (from 1 medium orange)
Kosher salt and freshly ground black pepper

ITALIAN SAUSAGE AND POTATO CASSEROLE

Another one of my easy ones! But also another good one. If you leave out the potatoes, this is also very good served over egg noodles.

Provided by Kayne

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7



Italian Sausage and Potato Casserole image

Steps:

  • Preheat oven to 375 degrees.
  • Grease large casserole.
  • Cut precooked sausages into 2" pieces, and both peppers into 1/4" slices.
  • Cut precooked potatoes into fourths, lengthwise, then into halves.
  • Combine sausage, peppers, potatoes, onion, undrained tomatoes,and basil into large bowl.
  • Mix very gently.
  • Spoon mixture into casserole.
  • Cover with foil with slit cut into center.
  • Bake until done, about 50 minutes.

Nutrition Facts : Calories 728.7, Fat 47.1, SaturatedFat 16.4, Cholesterol 97, Sodium 2073.6, Carbohydrate 39.6, Fiber 6.4, Sugar 10.7, Protein 37.3

1 1/2 lbs Italian sausages, precooked
1 red bell pepper
1 green bell pepper
2 russet potatoes, precooked
1 onion, chopped
1 (28 ounce) can chopped tomatoes, undrained
1 teaspoon basil

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