Recipes: Sausage Spinach Pasta and Honey Mustard Chicken | KWBG AM1590 & 101.5 FM

Meera Sodha’s vegan recipe for oyster mushroom tacos

Italian Sausage Pasta
1 lb. Italian Sausage
1 small onion finely chopped
3 cloves garlic minced
1 teaspoon dried marjoram
½ teaspoon fresh ground black pepper
¼ teaspoon crushed rosemary
¼ teaspoon dried thyme leaves
¼ teaspoon crushed red pepper
12 ounces uncooked rigatoni
¾ cup chicken broth
1 ½ cups heavy whipping cream
⅔ cup fresh grated Parmesan cheese
⅔ cup sun-dried tomatoes julienne cut packed in oil (drained)
3–4 cups baby spinach
Salt to taste
Brown sausage in a large skillet over medium heat. After 3-4 minutes add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and crushed red pepper cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover with foil. Meanwhile cook the pasta according to package instructions and drain well. Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half. Turn the heat to low and stir in the parmesan cheese, sundried tomatoes and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over
low heat until the pasta dish is heated through.
The cream and chicken broth mixture can take up to 20 minutes to reduce.

5 chicken thighs, bone in
1 Tbsp. avocado oil
1 medium onion, chopped
1/3 c. honey
3-4 garlic cloves, chopped
3 Tbsp. Dijon mustard
2 Tbsp. whole grain mustard
3-4 fresh thyme sprigs
3/4 c. chicken stock
5 Tbsp. unsalted butter
1.5 lb. small red potatoes, halved
Preheat the oven to 400°F. Heat a large cast iron skillet, or heavy bottom skillet over medium heat, add the neutral oil. Trim any excess skin or fat off of the chicken thighs, then sprinkle each piece with kosher salt and freshly ground black pepper on both sides. Place the chicken skin side down into the heated pan, and cook for 5 minutes until the skin in crispy and golden. Flip the chicken, and cook on the second side for another 3 minutes. Remove the chicken from the pan, and place on a plate, set aside. Pour the chicken drippings out into a small bowl to cook, leaving about 2 teaspoons in the pan. Leave the brown bits on the bottom of the skillet. Add the chopped onion and garlic to the skillet, and cook over medium heat for 3-4 minutes until softened, scraping up all of the brown bits. Add the whole grain mustard, Dijon mustard, honey, and chicken stock to the pan. Stir or whisk it all together, and cook for 2-3 minutes on low. Add the Unsalted Butter to the pan, and whisk in until thoroughly combined. Add the chicken thighs back to the skillet, crispy skin side up. Add the halved small
potatoes to the pan as well, in between the chicken thigh. Pour any drippings or juices from the plate where the chicken rested over the top of the chicken. Bake for 30-35 minutes until the potatoes are tender. Serve immediately with a leafy salad or blanched green beans or asparagus.