Vella's Market in Constantia, NY
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Meat Department
Deli Department
Produce Department
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Our Favorite Recipes


2 cups diced fresh rhubarb
1 avocado, seeded and chopped
3 tbsp. chopped fresh cilantro
2 tbsp. finely chopped sweet onion
3 tsp. finely chopped seeded jalapeño pepper
1 tsp. sugar
1/2 tsp. ground cumin
Juice of 1 lime
1 1/8 tsp. salt, divided
1 1/8 tsp. ground black pepper, divided
4 (1 1/2- to 2-inch thick) bone-in center cut pork shops

1. In a skillet, add water to a depth of 1 inch; bring to a boil over medium-high heat. Add rhubarb,
and boil for 10 to 12 seconds or just until crisp-tender. Drain immediately, and plunge in ice water to stop the cooking process. Drain well.
2. In a glass bowl, gently combine rhubarb, avocado, cilantro, onion, jalapeño pepper, sugar, cumin, lime juice, 1/8 tsp. salt, and 1/8 tsp. pepper. Chill for at least 1 hour.
3. Preheat grill to medium heat (300° to 350°). Spray grill rack with nonstick nonfl ammable
cooking spray. Sprinkle pork on both sides with remaining 1 tsp. salt and remaining 1 tsp. pepper.
Grill pork chops for 6 minutes per side or until done. Remove pork from grill, and let stand 5
minutes. Serve pork with salsa.


1 3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
3/4 cup milk
1 tsp. vanilla extract
3/4 cup fresh blueberries

1 1/3 cups heavy cream
3 tbsp. granulated sugar
2/3 cup fresh blueberries
1 tbsp. confectioners’ sugar (optional)

1. Heat oven to 375°. Line one 12-cup cupcake pan with foil or paper cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, baking powder and salt. In large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until pale and fluffy, about 2 minutes. Beat in eggs, one at a time. On low speed, add half the flour mixture. Beat in the milk and vanilla, followed by remaining flour mixture. Fold in fresh blueberries.
3. Spoon batter into pan, a scant 1/2 cup in each indent. Bake at 375° for 23 to 25 minutes, turning pan once. Cool in pan on wire rack, than remove cakes from pan to cool completely.
4. Prepare Topping. In large bowl, combine cream and granulated sugar. Beat until medium-stiff peaks are formed. Spoon onto cooled cupcakes, about 1/4 cup on each. Scatter 6 or 7 blueberries over each cupcake, and dust with a little confectioners’ sugar, if desired. Serve immediately or keep cook until serving.


1/4 cup chili powder
1 tbsp. garlic powder
2 tsp. dry mustard
1 tsp. celery seeds (optional)
1 /2 cup plus 1 tbsp. firmly packed brown sugar
Kosher salt and pepper
8 lb. baby-back ribs (5 to 6 racks)
1 cup ketchup
1/4 cup cider vinegar
2 tbsp. molasses
2 tbsp. Worcestershire sauce

1. Heat oven to 275°F. In a small bowl, combine the chili powder, garlic powder, dry mustard, celery
seeds (if using), 1/2 cup of the brown sugar, 1 tsp. salt and 1/2 tsp. pepper.2. Divide the ribs between 2
rimmed baking sheets and rub with the spice mixture (reserve the bowl). Tightly cover the baking sheets with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 1/2 hours.
3. Meanwhile, wipe out the small bowl, then whisk together the ketchup, vinegar, molasses, Worcestershire, remaining tbsp. brown sugar and 1/4 tsp. pepper.
4. Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until
beginning to char, 5 to 6 minutes. Cut into pieces before serving.


3 lb. small new potatoes (about 24)
Kosher salt and pepper
1/2 cup lowfat sour cream
1/4 cup mayonnaise
3 tbsp. white wine vinegar
4 stalks celery, thinly sliced
1 bunch radishes (about 6), thinly sliced
3/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh tarragon, chopped (optional)

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp. each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.


1/2 cup whole-grain mustard
1/2 cup Dijon mustard
1/2 cup apple juice
1/4 cup white vinegar
2 tbsp. olive oil
black pepper
10 lb. bone-in chicken pieces
2 medium yellow onions, cut into 1/2-in. wedges
2 medium red onions, cut into 1/2-in. wedges

1. In a glass measuring cup or bowl, whisk together the mustards, apple juice, vinegar, oil and 1/2 tsp. pepper. Divide the chicken, onions and mustard marinade between 2 large resealable bags. Refrigerate for at least 3 hours and up to 8 hours.
2. Heat grill to medium-low. Remove the chicken from the marinade. Grill the chicken, covered, turning occasionally, until cooked through, 30 to 40 minutes.
3. When the chicken has 20 minutes left to cook, remove the onions from the marinade and place on grill; discard marinade. Grill the onions, turning occasionally, until tender and slightly charred, 15 to 20 minutes. Transfer the chicken and onions to a platter. Serve warm or at room temperature.


1 cup unsalted butter (2 sticks) cut into 1-inch chunks
1/4 cup packed light brown sugar
1/2 tsp. kosher salt
2 cups unbleached all-purpose flour
softened butter (for brushing sides of foil)
3/4 cup seedless raspberry jam or preserves
1 pint (2 cups) fresh raspberries
1/2 an 8-oz. pkg. cream cheese, softened
4 oz. goat cheese (chèvre) or 4 oz. cream cheese
1/2 cup granulated sugar
1 tbsp. unbleached all-purpose flour
1 large egg
1 large egg yolk
2 tbsp. finely shredded lemon peel (zest)
2 tbsp. freshly squeezed lemon juice
1/ 2 tsp. pure vanilla
powdered sugar
1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil, leaving extra foil extending over ends (use these later to lift bars from pan); set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. (You’re not trying to cream it, you’re just mixing it in.) With mixer off, add the 2 cups fl our. Beat on low speed
until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough
3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust.
5. Sprinkle evenly with raspberries.
6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. (For the most flavor, do this right before baking.)
7. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tbsp. flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.

with Black Forest Ham

4 boneless top sirloin steak pieces, trimmed (5-6 oz. each)
4 tbsp. stone-ground or brown mustard
4 deli slices Black Forest ham (3-4 oz.)
1/4 white onion, thinly sliced
1 long carrot, cut into thin strips
2 dill pickle spears, sliced lengthwise
1 tbsp. olive oil
1 tbsp. tomato paste
2 cups low-sodium beef broth
3 tbsp. cold water
1 tbsp. cornstarch

1. Peheat oven to 250°. Pound steaks to 1/4- to 1/2-inch thickness, about 4x5 inches each (butterfly
steak pieces before pounding, if necessary.)
2. Spread 1 tbsp. mustard over one side of each steak; top with one ham slice. Divide onion, carrot, and
pickle slices evenly among steaks, placing vegetables close to one end of meat. Roll steak tightly to
enclose filling; secure each roll with butcher’s string.
3. Heat oil in a large sauté pan over medium-high. Sear rolls, turning to brown on all sides, 8 minutes. Place steak rolls on a baking sheet and keep them warm in the oven while preparing sauce.
4. Add tomato paste to the pan used to sear the steak. Stir tomato paste over mediumhigh heat until paste is fragrant, about 30 seconds. Stir in broth, scraping up any bits from bottom of the pan. Increase heat to high; reduce broth by half.
5. Whisk together cold water and cornstarch in a small bowl to make a slurry. Whisk slurry into broth, until sauce thickens, 1 minute.
6. Remove string from Rouladen. Place one Rouladen on each of four dinner plates; drizzle each serving with 1/4 cup sauce.


1 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
4 to 6 tbsp. ice water
3 (6-oz.) containers fresh raspberries (5 cups)
1/2 cup plus 1/2 tbsp. sugar
2 tbsp. cornstarch
1/3 cup sliced almonds
1 egg white
1 tbsp. water

1. Whisk flour, 2 tbsp. sugar and salt in medium bowl. With pastry blender or two knives, cut in butter
until mixture resembles coarse crumbs with some pea-size pieces.
2. Whisk egg yolk and 4 tbsp. of the ice water in small bowl. Gradually stir egg yolk mixture into flour mixture, adding additional water 1 tsp. at a time as needed until dough forms. Shape into flat round; cover and refrigerate 30 minutes or until firm.
3. Heat oven to 375°F. Roll dough between 2 sheets of parchment paper into 12 1/2-inch round. Peel off top sheet of paper; invert dough onto large rimmed baking sheet, leaving top sheet of paper on dough.
Refrigerate while preparing filling.
4. Place raspberries in large bowl. Combine 1/2 cup of the sugar and cornstarch in small bowl; sprinkle over raspberries. Toss to coat.
5. Remove parchment paper from dough. Mound raspberry mixture in center of dough, leaving 2 1/2-inch border. Gently fold edges over filling, pleating dough as necessary.
6. Sprinkle raspberries with almonds. Slightly beat egg white and 1 tbsp. water, lightly brush over dough. Sprinkle with remaining 1/2 tbsp. sugar.
7. Bake 20 minutes. Reduce oven temperature to 350°F.; bake an additional 25 to 30 minutes or until crust and almonds are light golden brown and juices are bubbling and slightly thickened. Cool completely on baking sheet on wire rack.

with Tangy BBQ Sauce

3 boneless, skinless chicken breasts (5 oz. each)
3/4 cup all-purpose flour
1/ 2 tsp. each kosher salt, black pepper and paprika
1 cup panko bread crumbs
2 egg whites
1/2 cup buttermilk
1/4 tsp. Tabasco sauce
3 tbsp. canola oil

1/4 cup apple juice
1/4 cup cider vinegar
1/4 cup ketchup
1 Tbsp. honey
1 tsp. Worcestershire sauce
1/ 2 tsp. each kosher salt, black pepper and dry mustard
Juice of 1/2 a lemon
Pinch each of celery seed and red pepper flakes
1 Tbsp. unsalted butter

1. Preheat oven to 450°. Slice each breast in half length-wise, then halve lengthwise again to get 4 long, thin strips per breast.
2. Combine flour, 1/2 tsp. salt, 1/2 tsp. black pepper and paprika in a dish.3. Dredge chicken strips in the
flour mixture; place on a wire rack. Add panko to remaining flour.
4. Whip egg whites to soft peaks in a bowl with a hand mixer. Whisk in buttermilk and Tabasco. Dip each strip into the buttermilk mixture, then dredge in panko mixture. Return strips to the rack.
5. Heat oil in a large baking sheet for 5 minutes in oven. Arrange chicken strips in a single layer on hot baking sheet; roast until crispy, 10-15 minutes. Flip strips over and roast until crispy and chicken is cooked through, about 10 minutes.
6. Simmer apple juice, vinegar, ketchup, honey, Worcestershire, 1/2 tsp. salt, 1/2 tsp. black pepper, dry
mustard, lemon juice, celery seed and red pepper flakes for the dipping sauce in a saucepan over medium-low heat for 10 minutes. Off heat, swirl in the butter. Serve sauce warm with chicken strips.

with Creamy Cucumber Dressing

1 lb. red potatoes, quartered
4 oz. green beans, trimmed
2 hard-cooked eggs, sliced

3/4 cup seeded, grated cucumber
2 Tbsp. mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. minced fresh tarragon
2 scallions, minced
1/ 2 tsp. Dijon mustard
Juice of 1/2 a lemon
1/ 2 tsp. each kosher salt and black pepper

1. Boil potatoes in water, 12 minutes. Add beans, cook 3 minutes; drain.
2. Drain cucumber in a colander, 15 minutes.
3. Whisk together mayonnaise, yogurt, tarragon, scallions, Dijon, lemon juice, salt and pepper for the dressing; add cucumber.
4. Toss dressing with potatoes, beans and eggs. Serve warm or cold.


1 1/2 lb. ground beef (85% lean)
1/2 tsp. salt
1/4 tsp. pepper
1 (4.4-oz.) container light garlic-and herb spreadable cheese, such as Boursin
4 hamburger buns, split

1. Heat grill. Gently combine beef, salt and pepper in medium bowl. Shape into 8 (4-inch) patties 1/4 inch
thick. Place heaping tablespoon of cheese in center of 4 patties. Top with remaining patties; pinch edges to seal. Gently flatten to about 3/4-inch thickness.
2. Oil grill grates. Grill burgers, covered, over medium heat or coals 8 to 12 minutes or until thoroughly cooked and no longer pink in center, turning once. During last minute of grilling, place buns on grill to
toast, if desired. Serve burger in buns with Roasted Red Pepper Relish.

with Bacon & Scallions

1 lb. small red potatoes, roughly chopped (6-8)
4 strips turkey bacon, diced
1 tbsp. olive oil
1/2 cup chopped onion
1 tbsp. all-purpose flour
1/2 cup cider vinegar
2 tbsp. light brown sugar
1/4 cup chopped scallions

1. Boil potatoes in a pot of water until fork-tender, 12-15 minutes; drain and set aside.
2. Cook bacon in oil in a saucepan until crispy. Transfer bacon using a slotted spoon to a papertowel-
lined plate. Add onion to drippings in pan; sauté until softened. Stir in flour until paste-like. Add vinegar and brown sugar. When mixture is thick, return bacon to pan. Simmer mixture for 1-2 minutes.
3. Gently stir in potatoes until coated. Transfer potato salad to a serving bowl and sprinkle with scallions. Serve potato salad warm.


1 tbsp. chopped garlic
1 tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
4 boneless skinless chicken breast halves
1 cup shredded provolone cheese
1/2 cup white wine
1 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper

1. Chop garlic, sage, thyme and rosemary together on cutting board until well-blended and finely minced.
Cut pocket in each chicken breast to within 1/2 inch of edge. Rub 1/2 tsp. of the herb mixture inside each pocket, stuff each with 1/4 cup of the cheese. Secure openings with toothpicks; place in glass or
ceramic baking dish.
2. Combine wine, oil, remaining herb mixture, salt and pepper in small bowl; pour over chicken. Cover and refrigerate 1 to 4 hours, turning chicken occasionally.
3. Heat grill. Remove chicken from marinade; discard marinade. Grill, covered, over medium heat or coals 12 to 14 minutes or until no longer pink in center, turning once. Remove toothpicks before serving.


6 cups fresh broccoli florets
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup reduced-fat mayonnaise
3/4 cup fat-free plain yogurt
1 1/2 tsp. sugar
1 1/2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup slivered almonds, toasted

In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.


1 tsp. dried parsley flakes
1 tsp. dried marjoram
1 tsp. rubbed sage
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
2 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1 1/2 tsp. olive oil, divided
1/4 cup reduced-sodium chicken broth
2 tbsp. sherry or additional reduced sodium chicken broth

1. In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture.
2. In a large nonstick skillet coated with nonstick cooking spray, cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil.
3. Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a meat thermometer reads 160°. Serve chops with pan juices.


5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. salt
1/4 tsp. pepper
1 1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tbsp. minced chives
4 1/2 tsp. minced fresh basil
1/2 cup crumbled feta cheese

1. Cook pasta according to package directions, adding beans during the last 5-6 minutes.
2. Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.


1 cup cider vinegar
1/2 cup apple cider
1/2 cup butter, melted
1 tbsp. salt
3 tbsp. coarsely chopped fresh sage
3 tbsp. coarsely chopped fresh thyme
6 bone-in skin-on chicken breast halves

1. Combine all ingredients except chicken in large resealable plastic bag. Add chicken; place in 13x9-inch
pan. Refrigerate 6 to 8 hours, turning occasionally.
2. Heat grill. Remove chicken from marinade. Bring marinade to a boil in medium saucepan; boil 2 minutes.
3. Grill chicken, covered, over medium heat or coals 20 to 25 minutes or until no longer pink in center, turning frequently and brushing several times with marinade until last 5 minutes of cooking.

with Honeyed Yogurt

1/2 cup 2% Greek-style yogurt
2 tbsp. honey
2 tbsp. sugar
2 tbsp. water
1 tbsp. minced orange zest
1 tsp. vanilla extract
3/4 cup diced mango
3/4 cup diced papaya
3/4 cup diced pineapple
3/4 cup sliced banana
1 orange, peeled and sectioned
2 tbsp. chopped fresh mint

1. Whisk together yogurt and honey. Divide yogurt mixture among 4 small bowls.
2. Bring sugar, water, and zest to a boil in a small saucepan over medium-high heat. Simmer until sugar dissolves and a syrup forms, 1 minute. Set aside to cool slightly.
3. Toss fruit and mint with cooled syrup in a bowl. Spoon fruit mixture over yogurt in each bowl.


2 tbsp. dry mustard
2 tbsp. paprika
1 tbsp. dried oregano
1 tsp. seasoned salt
1 tbsp. sugar
2 tsp. black pepper
1 full rack pork spare ribs (about 4 pounds)
1 bottle (12 ounces) beer or 1 1/2 cups beef broth
1/3 cup packed light-brown sugar
1/3 cup cider vinegar
3 tbsp. ketchup

1. Rub: In small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.
2. Ribs: Remove ribs from packaging; rinse in cool water. Pat dry with paper towels. Cut rack in thirds.
3. Season ribs with 1/4 cup of the dry rub, pressing on with your hands. Pour beer or broth and 1 1/2 cups water into slow cooker. Stack ribs in cooker and cover. Slow cook on LOW for 9 hours.
4. Heat gas grill to medium-high or coals in charcoal grill to medium hot.
Place remaining rub, brown sugar, vinegar and ketchup in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes, stirring frequently.
5. Carefully remove ribs from slow cooker. Baste with sauce. Grill ribs 6 minutes, turning after 3 minutes.


8 oz. farfalle (bow-tie pasta)
2 tbsp. extra-virgin olive oil
1 medium red onion, halved, sliced (3 cups)
1 tbsp. minced garlic
2 cups fresh corn kernels (3 to 4 ears)
1 orange, yellow or red bell pepper, coarsely chopped
1 small zucchini, halved lengthwise, sliced (1 cup)
1 large tomato, chopped (1 1/4 cups)
3/4 cup shredded Parmesan cheese, divided
1/4 cup heavy whipping cream
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
1/3 cup slightly packed chopped fresh basil
1/4 cup chopped fresh chives

1. Cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta cooking water.
2. Meanwhile, heat oil in large skillet over medium high heat until hot. Cook and stir onion 1 minute. Stir in garlic; cook 30 seconds or until fragrant. Add corn, bell pepper and zucchini; cook and stir 3 to 4 minutes or until barely crisp-tender. Stir in tomato, 1/4 cup of the cheese, cream, reserved pasta water, salt, black pepper and crushed red pepper. Bring to a boil; boil 1 to 2 minutes or until slightly thickened.
Remove from heat.
3. Add pasta to skillet. Toss with basil and chives; sprinkle with remaining 1/2 cup cheese.


2 medium red onions, cut into 1/2-in. wedges
1 1/2 lb. medium carrots, cut into 3-in. sticks
1/2 lb. medium parsnips, cut into 3-in. sticks
2 tbsp. olive oil
Kosher salt and pepper
4 small chicken legs, split (4 thighs, 4 drumsticks)
2 tsp. paprika
1 tsp. ground cinnamon

1. Heat oven to 425°F. On a large rimmed baking sheet, toss the onions, carrots, parsnips, oil, and 1/4 tsp. each salt and pepper. Transfer half of the vegetables to a second large baking sheet.
2. Season the chicken with the paprika, cinnamon, 1/2 tsp. salt and 1/4 tsp. pepper. Nestle the chicken pieces among the vegetables and roast for 15 minutes. Switch the positions of the baking sheets and roast until the chicken is cooked through and the vegetables are golden brown and tender 15 to 20 minutes more.


2 lb. whole tiny new red or white potatoes, unpeeled, halved or quartered if large
2/3 cup chopped red bell pepper
2/3 cup sliced green onions
1/2 cup chopped sweet onion
1/2 cup chopped celery
1 cup mayonnaise
2/3 cup sour cream
1 1/2 tsp. smoked paprika
1 tsp. dry mustard
1 tsp. sugar
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper

1. Place potatoes in medium saucepan with enough water to cover. Bring to a boil; reduce heat to medium-low. Simmer 15 to 20 minutes or until just tender; drain. Cool under cold running water. (Potatoes can be prepared to this point 1 day ahead. Cover and refrigerate.)
2. Meanwhile, whisk all dressing ingredients in medium bowl.
3. Cut potatoes into thin wedges. Add to dressing, along with all remaining salad ingredients; toss gently until combined. Cover and refrigerate 30 minutes to 2 hours.


2 tbsp. fresh lime juice
1 tbsp. olive oil
1 tsp. honey
Kosher salt and pepper
1 large red bell pepper, thinly sliced
1 small red onion, thinly sliced
4 links Italian sausage
1 small Italian bread, cut into four pieces and split
Potato chips, for serving

1. Heat grill or a grill pan to medium-high.
2. In a large bowl, whisk together the lime juice, oil, honey, 1/2 tsp. salt and 1/4 tsp. pepper. Add the bell pepper and onion and let sit, tossing occasionally, for 10 minutes.
3. Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes. If desired, grill the bread until slightly charred, about 1 minute.
4. Serve the sausages in the bread and top with the peppers and onions.


1 medium sweet onion, sliced
1 tbsp. olive oil
1 lb. green beans, trimmed
1 tsp. snipped fresh rosemary
1 clove garlic, minced
2 peaches or nectarines
1 tbsp. lime juice

In a 12-inch skillet cook onions in hot oil over medium heat for 5 minutes or just until beginning to soften. Add green beans, rosemary, garlic, and a pinch of salt. Cover and cook for 10 minutes more or
until beans are crisp-tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold.