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One-Pot or Skillet Sausage Pasta with Marinara Sauce
Broccoli Cashew Salad with Apples and Pears 
Skillet Sausage Pasta with Marinara Sauce
Cook's Notes: A family favorite that serves 6.
Optional add-ins include 2 cups of baby spinach, stems removed, and fresh basil. Penne pasta was listed in the ingredients as the traditional pasta, but I used the special heart-shaped pasta I had ordered online for February. 
With this recipe, you don’t have to boil the pasta first; it cooks right in the pot with all of the other ingredients. It is the perfect weeknight meal! The penne pasta is coated in a rich marinara sauce with hearty sausage, veggies, and lots of cheese. It only takes 30 minutes to make and is so good with cornbread and a salad on the side. The recipe was adapted from twopeasandtheirpod.com
Ingredients:
- 2 tablespoons olive oil, divided
- 1 pound sausage links, cut into 1/2-inch thick slices (chicken sausage or I used Kiebasa sausage
- ½ medium yellow onion, diced (3/4 cup)
- 1 red bell pepper, seeds removed and diced (1 cup)
- 3 cloves garlic, minced
- 1 small jar 8 oz., Marinara sauce (Rao)
- 2 cups chopped kale or spinach leaves, stems removed
- 15 oz. can diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 2 cups uncooked penne pasta
- 2 cups vegetable or chicken broth
- 1 cup chopped fresh mozzarella cheese
- 1/2 cup Parmesan cheese
Directions:
- Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes. Push the mixture to the side and wipe the pan free of grease.
- Add the canned tomatoes, uncooked pasta, seasonings, sugar, marinara sauce, and broth, and stir. Add in the chopped kale or spinach leaves. Stir to combine.
- On medium-low heat, cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Add the fresh mozzarella and Parmesan. Stir and cook until the cheese is melted. Top with more grated Parmesan cheese and fresh basil. Serve warm.
Broccoli Cashew Salad with Apples and Pears
Cook's Notes: The salad has an amazing texture thanks to the crunchy cashews, fresh vegetables, and fruits! The easy creamy salad dressing is made with mayonnaise, sour cream (or kefir or Greek yogurt), honey, and lemon juice! This broccoli cashew salad is a healthy recipe you can make year-round, especially in the winter, for a boost of antioxidants, vitamins, and fiber! It's easy to make and keeps well in the refrigerator. A great choice for family weeknight dinners, barbecues, potlucks, and parties! I adapted the recipe by adding in coleslaw mixture. The recipe was adapted from Julia's Album
Ingredients
- 3 cups broccoli florets chopped into small bites
- 1 apple cored and diced
- 1 pear (firm, not soft), cored and diced
- 1/3 cup red onion, diced
- 1 cup cashews, toasted or roasted
- 1 cup dried cranberries
- 3 cups coleslaw mixture (bag from produce)
Creamy Salad Dressing:
- ½ cup mayonnaise
- ½ cup sour cream or kefir or Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon poopy seeds
- ¼ cup honey, softened or warmed up
- ¼ teaspoon salt
- Salad Directions:
- In a large bowl, combine chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted), coleslaw mixture, and dried cranberries. Dressing Directions:
- The dressing can be made ahead and refrigerated. In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
- Add the dressing to the broccoli salad and stir everything together.
FOR DRESSING
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