Fried Potatoes and Sausage Skillet & Avocado and Tomato Salad

Avocado and Tomato Salad

Ingredients

1/4 cup Bertoli Extra-virgin olive oil*
Juice of 1 lime
1/4 tsp. Cumin
Kosher salt
Freshly ground black pepper
3 Avocados*
2 On the vine Tomatoes*
1 small Cucumber
1/3 cup Corn
1 Jalapeño (optional)
2 tbsp. Cilantro

Instructions 

In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper. Prepare vegetables by cubing avocados and tomatoes. Cut cucumber in half lengthwise then slice into half moon shapes. Mince jalapeno if using. Add all vegetables into a large serving bowl, top with roughly chopped cilantro. Gently toss with dressing and serve immediately. 

*In Flyer March 14-20, 2021 
Recipe and photo credit: Delish

Fried Potatoes and Sausage Skillet 

Ingredients

1 lb. Red or Yellow Potatoes*
3/4 tsp. Salt, divided
2 tbsp. olive oil, divided*
1 lb. uncooked Askew’s Own Sausage
1 medium Bell pepper
4 cloves garlic, minced
1/4 tsp freshly ground black pepper
1/2 tsp red pepper flakes
Juice from 1 lemon
Fresh parsley leaves 

Instructions

Rinse and cube potatoes into 1-inch pieces, place in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside. 

Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat. Remove sausages from casings, add to preheated pan and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Chop and add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

*In Flyer March 14-20, 2021
Recipe and photo credit: The Kitchen