1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

1 cup whole milk ricotta cheese

1/2 cup fresh basil leaves, chopped

1/2 teaspoon kosher salt

1/4 teaspoon kosher salt, plus more for the pasta

1 pound rigatoni pasta

1 tablespoon olive oil

1 pound sweet Italian sausage, casings removed

1 large or 2 small heads broccoli, chopped into small florets

1 clove garlic, peeled and chopped

One 25-ounce jar marinara sauce

1 cup freshly grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

This dish is amazing and packed full of goodness. I have used Italian sausage or brats, depends on what I have on hand. Just remove the casing.

1 leek (white part only), chopped

1 bunch fresh kale, chopped

1 (12-oz) bag carrot sticks, chopped

2 tablespoons Italian parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 (24-oz) bag baby gold (or red) potatoes, sliced

1 lb salmon fillets, skin removed

1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed

1 teaspoon olive oil

4 cups no-salt-added chicken stock (or broth)

1 cup water

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon red wine vinegar

1 tablespoon garlic-herb butter

Cut leek (white part only) into quarters, then rinse and chop into small pieces.

Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.

Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.

Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.

Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Recipe from Aprons

Yum

This casserole is rich, delicious. Gruyère cheese browns beautifully and adds a nutty flavor to the dish. You can sub Swiss cheese if you prefer.

1 pound hot ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz.) shredded Parmesan cheese

1 teaspoon table salt

6 green onions, sliced

1 (13.22-oz.) package mini croissants (about 24), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz.) shredded Gruyère cheese

1. Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.

2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.

3. Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.

Yum

1 red bell pepper

2 ears corn

1/2 large yellow onion 1 medium

4-5 small red potatoes

1 medium sized zucchini

1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage

5 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

1 teaspoon paprika

Seasoned salt and pepper

Optional: chopped parsley

Cut the top off the pepper and remove the seeds. Thinly slice.

Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.

Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.

Coin the zucchini.

Coin the turkey sausage.

Yum