Day 3 of the Challenges.
First of all it was pouring out so grilling was not an option. The second part of the challenge was accomplished. Tonight’s dinner was a variation of a recipe from Bon Appetit magazine. The recipe was Sausage, Sourdough and Bell Pepper Spiedini. Our variation of the recipe was done in a saute pan.
Chris had dinner well underway by the time I got home. First, he sauteed the Red Onion and Red and Orange Peppers in butter and olive oil for about 5 miutes. Next he added the Kielbasa and the bread. For seasonings he used salt, pepper, fresh basil and oregano.
I fixed a salad with baby greens, Kalamata Olives and Grape Tomatoes. We used Paul Newman’s Balsamic Vinaigrette for the dressing. Delicious!