2 tablespoons unsalted butter 
3/4 pound sweet or hot Italian sausage, cut into chunks 
3/4 pound skinless, boneless chicken breasts, cut into chunks Kosher 
salt and freshly ground pepper 
1 tablespoon all-purpose flour 
1 small onion, chopped 
2 Italian green frying peppers, cut into 1-inch pieces 
3 cloves garlic, roughly chopped 
1/2 cup dry white wine 
3/4 cup low-sodium chicken broth 
1/4 cup roughly chopped fresh parsley 
​2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid 
​from the jar

1. Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
2. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
3. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

quick & easy dinners

1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed 
Kosher salt 
2 tablespoons extra-virgin olive oil 
4 cloves garlic, smashed 
1 large onion, sliced 1/4 inch thick 
2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick 
4 jarred pepperoncini, drained and thinly sliced 
1 15-ounce can crushed tomatoes 
1/2 teaspoon dried oregano 
Pinch of red pepper flakes 
2 tablespoons chopped fresh parsley 
​Focaccia, for serving (optional)

1. Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate.
2. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes. Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes.
​3. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

Steak Pizzaiola

Chipotle Shrimp Tacos with Avocado Salsa Verde

Chicken, Sausage & Peppers

Lakeside Meats

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20)
8 corn tortillas
8 sprigs cilantro for garnish
​2 limes, cut into wedges

1. Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
2. Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
3. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.