Grilled Peppers and Burrata

This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!

4 medium bell peppers, quartered

4 oz Burrata or mozzarella

3 tbsp minced herbs – basil, sage, chives, tarragon

Olive oil

Salt and pepper

Balsamic glaze

Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.

In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.

Serves 4.

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Pepper, Mushroom and Sausage Sheet Pan Dinner

Mushrooms, bell peppers, onions and sausage – with a little sprinkle of cheese so good and so easy.

• 3 bell peppers, sliced thin
• 1 onion, sliced thin
• 16 oz mushrooms, sliced
• Olive oil spray
• Salt and pepper
• 1/4 tsp paprika
• 2 – 4 pork sausages
• Shredded cheese

Preheat oven to 375.

Spray a sheet pan with olive oil. Spread veggies over the pan, spray with olive oil. Cook for 20 minutes. Stir, make room for the sausages – cook for 10 minutes. Turn the sausages over and stir the veggies and bake 10 minutes longer.

Divide among plates and sprinkle with a little cheese.

Serves 2 – 4.

Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

• 1 tbsp oil
• 1 onion, sliced thin
• 3 bell peppers, diced
• 1 lb vegan or ground meat of choice
• 1 packet Taco seasoning
• 1 14oz can fire roasted tomatoes with chilies
• 1 c frozen corn
• 1 can black beans, rinsed
• Vegan shredded cheese
• 1 avocado, diced
• 3 green onions, chopped
• Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.