Southwestern Rice and Bean Salad with Chorizo and Veggies

Cook up some rice and sausage ahead of time or use leftovers; this is a good dish for a hot night when you don't want to turn on the stove.

3-4 cups cold cooked brown rice
1 cup diced cooked chorizo
Kernels from 2 ears of corn (1-2 cups)
1 1/2 cups cooked kidney beans
3 scallions, thinly sliced
1/2 - 1 cup chopped fresh cilantro
1 large sweet red pepper, diced
1 cup shredded sharp cheddar
Salt to taste
1/2 cup plain yogurt
1 tsp ground cumin
1/2 - 1 tsp chili powder
1-2 tsp lime juice (or to taste)

Combine rice, chorizo, corn, beans, scallions, cilantro, pepper, and cheddar in a large bowl and add salt to taste.

In a small bowl, combine the yogurt, cumin, chili powder, and lime juice and mix well.

Stir the yogurt mixture into the rice mixture until everything is well coated.

Serve cold.

Serves about 6.

Sausage Stew with Roasted Garlic and Kale

Roasted garlic adds a nice depth of flavor to this hearty stew, but if you don't have any on hand feel free to just saute some garlic along with the onion.  Lacinato (or "dinosaur") kale is nice here, but use whatever you have.  Serve this with cornbread on the side or, if you like, serve it over polenta or even pasta.

1 lb hot Italian sausage (substitute sweet if you like), casings removed
1 large onion, diced
3 cups chopped or crushed tomatoes (canned, or thawed if frozen)
3-4 cups cooked kidney beans
Cloves from 2 heads of roasted garlic
6-8 cups kale, center ribs cut out and leaves cut into thin ribbons
1 tsp whole fennel seeds
Salt and pepper to taste

Brown the sausage in a Dutch oven or other large pot.  Pour off excess fat, then add the onion and saute for 2-3 minutes over medium-high heat.  Add all other remaining ingredients and cook over medium heat, stirring  frequently, until the kale is tender.  Taste and adjust seasonings.

Serves 4-6.

Pesto Barley with Parsnips

This is a fairly quick recipe that doesn't require tons of time over the stove, which made it good for today's unseasonably hot weather. You can use hull barley instead of pearl, but it will take longer to cook.

1 1/2 cups pearl barley
4 cups water
olive oil
2 medium parsnips, peeled and shredded or diced (woody cores removed as needed)
1 1/2 cups cooked shredded chicken (optional)
1 1/2 - 2 cups cooked kidney beans
1 cup pesto
Salt and pepper to taste

Place the barley and water in a medium saucepan. Bring to a boil, then lower heat and simmer until the barley is tender and has absorbed all the water.

While the barley cooks, heat a little olive oil in a medium skillet and saute the parsnips over low-medium heat until tender, about 8 minutes.

Combine the barley, parsnips, chicken (if using), and beans in a large bowl. Stir in the pesto until everything is coated. Add salt and pepper to taste.

Serve hot, warm, or at room temperature.

Serves 4-6.