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Ingredients

2 1/2 pounds new potatoes, quartered
1 (16 ounce) package Hillshire Farm(r) Smoked Sausage (any variety), sliced
1 medium green bell pepper, chopped
4 green onions, sliced
1/2 cup cherry tomatoes, quartered

Dressing:
1/4 cup vegetable oil
3 tablespoons white wine vinegar
2 tablespoons whole-grain Dijon mustard
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain.

Heat a large skillet over medium heat for 3 minutes. Add sausage and cook, stirring frequently for 3 to 4 minutes or until sausage is lightly browned.

Combine dressing ingredients in large bowl; whisk and set aside. Serve immediately or refrigerate.

Ingredients

3 tablespoons butter
1 pound firm tofu, sliced into 1/4 inch slices
2 cups whole wheat flour
1 cup water
1/4 cup dry white wine
2 cubes vegetable bouillon
4 tablespoons prepared mustard
1/4 cup honey

Directions

Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add water, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened.

Ingredients

2 green bell peppers, halved and seeded
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium tomato – peeled, seeded and chopped
1/4 cup chopped parsley
1/2 cup dried bread crumbs
2 tablespoons white wine
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 8×11 inch glass baking dish.

In a pot of boiling water, cook the bell peppers for 4 to 5 minutes; until they begin to soften. Remove them from the boiling water and plunge them into a cold bath. Drain well.

In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic in the olive oil for 3 to 5 minutes. Remove the pan from heat and mix in the tomato, parsley, bread crumbs, white wine, and black pepper. Fill the peppers with this mixture and place them into the prepared baking dish. Sprinkle the Parmesan cheese over the peppers.

Bake for 20 minutes. Enjoy!

Ingredients

1 bulb fennel, trimmed and sliced
2 large oranges, sliced into rounds
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula – rinsed, dried and chopped

Directions

Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.