I started out by cutting the onions and bell peppers for tonight’s dinner plus enough for use in the fajitas we are having tomorrow night – two birds with one stone! Next I prepared the vegetables for the salad. I have a small hand-held mandoline that I have started using for these tasks which makes the prep easy and the slices consistent.
So along with my salad greens I had tomatoes, scallions, cucumber, radishes, and mushrooms. Definitely a pretty salad makes it more appealing.
John started the sausages in a little water and then when they were cooked through and the water had evaporated, he browned them. He was also in charge of the polenta which he makes with a ratio of 5 1/2 cups of water to 1 cup polenta, a little olive oil, and fresh oregano. The high ratio of water to polenta makes it super creamy.
As usual, working together, John and I made a delicious dinner in almost no time at all!