You have certainly arrived in full force.

And though I am writing this from a deck on Lake Michigan, where it is a gorgeous, overcast, seventy-degree day-- back home, things are pushing a hundro in terms of both temperature and humidity.

So. Turning on the stove? Not exactly an option.

And while nothing says summer like grilled meat, on a bun, piled sky high with fixings... I am not the biggest fan of predictability. Or hot dog rolls.

The solution? Grill up some absolutely delicious spicy Italian sausages from Lilac Hedge Farm, and create a salad inspired by the quintessential street food I've eaten while intoxicated and strolling through Faneuil Hall circa 2AM a few too many times. The result was an upscale-ish twist on a summer classic. 

And zero stove time.

Win.



Grilled Sausage Salad
Makes 2
~10 min prep, 15 mins hands on

What it's Made of:

• 1 red onion, sliced thin
• 2 excellent-quality, decent-sized spicy italian sausages
• 1 green bell pepper, seeds removed and quartered
• 1 bunch (2 cups or so) arugula
• High quality balsamic vinegar and olive oil
• Salt & Pepper

How it's Made:

• In a bowl, cover sliced onions with cold water and soak ~10 mins or so. Drain well and pat dry.
• In the meantime, pre-heat grill to medium-high
• When the grill is ready, throw on sausages (whole) and bell pepper quarters.
• Grill over direct heat ~10 mins, until sausage is nicely browned and cooked through and peppers are beginning to char. Remove from heat and let rest until cool enough to handle
• Slice sausages thin, crosswise on a diagonal to create large slices. Set aside.
• Cut bell pepper quarters into thin strips
• In a large bowl, place arugula, red onion, bell pepper and sausage sliced
• In a separate bowl, combine equal parts balsamic vinegar and olive oil
• Sprinkle salad with salt and pepper and drizzle with dressing
• Eat outside or in front of an air conditioner!