Chicken Jalapeno Bratwurst Kale Salad with Spicy Chipotle Dressing

IMG_7270Prep Time: 15 min
Serves: 2

INGREDIENTS:
SALAD:

  • 2 cups baby kale leaves
  • 1 cup corn kernels
  • 1 avacado, chopped
  • 1/2 can black beans, rinsed, drained
  • 15 cherry tomatoes, halved
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • 2 limes
  • 2 Tbsp fresh cilantro, chopped
  • 2 Flocchini Chicken jalapeno Bratwurst, grilled or cooked in pan
  • Tortillas strips (optional)

DRESSING:

  • 2 Tbsp olive oil
  • 4 tsp seasoned rice vinegar
  • vest of one lime
  • 3 tsp fresh lime juice
  • 1 1/2 Tbsp minced chipotle en adobo (smoked jalapeno peppers)

PREPARATION:

  1. In a bowl, mix chili powder and corn kernels, add salt and pepper
  2. Whisk together the dressing ingredients
  3. Slice bratwurst on the bias
  4. Assemble salad:
  5. Baby kale leaves
  6. Top with corn mixture, cherry tomatoes, avacado, black beans
  7. Add bratwurst
  8. Top with tortilla strips and cilantro
  9. Pour dressing over the salad

Italian Sausage with Peppers and Onions

Prep Time: 5 min/ Cook Time: 20 min
Serves: 4

INGREDIENTS:

  • 1 Tbsp olive oil
  • 1 yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red or yellow pepper, sliced
  • 1 12 oz. package of Flocchini mild Italian Sausage, sliced in 1/3 or leave whole
  • salt and pepper to taste
  • 1/2 cup white wine

PREPARATION:

  1. Brown sausage in pan over medium heat. Remove and set aside on a plate.
  2. Add olive oil in the pan.
  3. Saute onions and peppers, add 1/4 cup wine, cover and stir occasionally until peppers are soft and onions are clear about 15 min. There should be a nice glaze.
  4. Add salt and pepper to taste.
  5. Add sausages back into pan with the onions and peppers.
  6.  Add 1/4 cup of wine.
  7. Stir and cover for 5 min. Stirring one more time in between until all of the wine is absorbed.
  8. Serve on a platter or in sandwich rolls.