If you're feeling at a loss for dinner ideas for the week, instead of searching for new recipes, draw inspiration from what's in season.
I start my dinner plan each week based on what I find at the farmers' market over the weekend. Seeing what is fresh and in season is a great way to spark ideas. You can also do this at the grocery store. Go with a list of dinner ideas and what you will need, but be open to a change of plans based on what you see.
This weekend, at the Sunday farmers' market, I found beautiful bell peppers. My husband Pierre suggested, "How about peppers and sausage this week?" Great idea! It’s simple to make and one of my favorites.
Every time I prepare this classic Southern Italian dish, I'm reminded of how the simplest ingredients can produce remarkable results. And you don’t need a complicated recipe.
If you'd like to add this dish to your list, here's how you can make it:
Normally, I start by cooking the sausage in a pan with a bit of olive oil and brown it slightly, and I don’t cook it all the way through. Next, remove the sausage from the pan and add sliced bell peppers and onion, along with a bit more olive oil if needed. Cook the peppers and onions until soft and slightly caramelized. If you want to add a clove or two of minced garlic, now’s the time. Cook it for about a minute to open up the flavor of the garlic. After that, add the sausage back to the pan and finish cooking it.
A few more additions I love include a splash of dry white wine after the peppers and onions are almost done—it adds another layer of flavor. I often add some homemade tomato sauce as well, which is both delicious and nutrient-rich. Plus, it makes a great sauce for tossing with pasta the next day, which is perfect for a school lunch or a small dinner course.
When you're done adding any extras, put the sausage back in the pan and simmer until it’s cooked through. Serve with some crusty bread to mop up the sauce and perhaps a bit of fresh parsley on top for added beauty, flavor, and nutrients.
You can also modify this recipe to save time and make it even easier. Sometimes, I use whole sweet peppers and skip the onions to avoid chopping anything.
Today, I deviated from my usual method by cooking the peppers and onions on Sunday evening and adding the tomato sauce and sausage on Monday to save time.
If you make tomato sauce using fresh tomatoes, did you know you can freeze ripe tomatoes from the summer? When they thaw, the skins fall right off, saving you the time and effort of blanching or canning them. If you have some freezer space, make a note to grab a bushel or more of tomatoes to freeze. Summer tomatoes have more flavor than winter ones and are usually cheaper.
To freeze the tomatoes, I use plastic gallon storage bags, then ask my kids to pack them up! If you have any questions about freezing tomatoes, feel free to ask.