Saturday Beefcake: One Year Ago

Pasta Integrale alla Gianni

Red Onion, one small, sliced thinly
Apple, one half, sliced thinly
Orange Juice, fresh, one quarter cup
Bay Leaves, two
Extra Virgin Olive Oil
Turkey Bacon, three ounces, chopped, cooked, drained,
White Grapes, six to ten, halved
Whole Grain Pasta, 250 grams/half pound, cooked al dente



Aidells Chicken & Apple Sausages, two to four
Red Bell Pepper, one, chopped
Garlic, two cloves, chopped
Basil, fresh or dried, about a tablespoon
White Wine Vinegar
Broccoli, fresh, one small bunch



A grape can do anything a raisin can do only juicier, which is one of the principles applied here. We are nothing if not juicy here on Saturdays. Once you've assembled the above ingredients, set to caramelizing the onion in olive oil, orange juice and two bay leaves until it is reduced to a creamy texture. Add the turkey bacon and grapes, stir over low heat. Take the cooked pasta and add it the now creamier mixture. Voila! The first course.



Saute the chopped pepper, basil and garlic in olive oil until aromatic. Then add the sausages(sliced open) and spritz with the wine vinegar. While they heat up, add the broccoli and allow it to steam covered, while the sausage and peppers cook. Voila! Second course and a side.



These guys are neither raisins nor grapes, but they got that juicy part down pat.