Weeknight Pasta with Artichokes, Olives, and Sausage

On Friday, along with a bunch of total wackos, I'm going to get in a van, drive up to the Canadian border, and spend the next 24 hours and 200-ish miles competing in a relay race back toward Seattle. It's Ragnar time! This is my 5th year running in the Ragnar Relay! Team Chafin' the Dream, represent! 

If you don't know what Ragnar is, you're missing out. Or maybe you're just sane. Teams of 12 people tag team running for 24 hours straight, relay-style. So, one runner hits the road at a time, and the rest of the team hops along in the vans. Each runner runs three times, with each leg ranging between 3-8 miles. Total distance per person is anywhere from 12 miles to 20 miles. I'm somewhere in the middle. The low middle. 

Leading up to the race is always a bit crazy, as I'm trying to pull my running clothes together, pack healthy snacks, get in a few last workouts, create some crazy costumes, and of course, carb UP! Ok, that last part is a bit of a joke, because I mean, c'mon…carb might as well be my middle name. I carb up to prep for carbing up. 

With all this running around, I've been a little stressed out about getting a blog post up here. Sometimes I get caught up in wild, fancy recipes, trying to think up something you've never seen before. So I forget that simple, easy, every day recipes can be pretty damn good. Like this one. Not only does it help me hit the ol' carb quota, but it's perfect for a busy weeknight (and tastes pretty great, too). It's also perfect for last minute dinners with friends, because it makes a big pot of pasta and comes together like that. Oh...picturing me snapping my fingers when I say "like that." 

My friend Bree threw this combo together one night, and I was blown away by the simplicity and awesomeness of it. Oh yeah...people like every day recipes, too! You can add pretty much whatever you want, but I start with a box of whole wheat pasta, a big can of San Marzano crushed tomatoes, a can of artichoke hearts and black olives, an onion, a bell pepper, and some pre-cooked sausage (I used smoked garlic chicken sausages here...sorry if they look a little...pale and weird). If you wanna spice it up, add garlic and basil, and maybe some red pepper flakes. And definitely top it with parmesan. 


Eat this, and wish me luck this weekend! 

Weeknight Pasta with Artichokes, Olives, and Sausage

Serves 4-6

1 box whole wheat penne pasta (about 13 ounces)

Olive oil

1 medium yellow onion, diced

1 package pre-cooked sausage (about 4 links), sliced

1 bell pepper, diced

2-3 cloves garlic, diced

Handful of basil, slivered

1 28 oz can crushed tomatoes (I like San Marzano) 

1 normal-size can artichoke hearts, drained

1 normal-size can large black olives, drainedOlive oil

Salt and pepper

Parmesan cheese, grated 

Cook pasta according to package instructions. 

Meanwhile, heat a swig of olive oil in large pot over medium heat. Add onion, and sauté until starting to brown. Add sausage, and cook for a couple of minutes, add pepper, garlic, and basil, and cook for another 2-3 minutes. Salt and pepper to taste. 

Drain pasta, reserving about a half cup of pasta water. Add pasta and reserved water to pot with veggies, and stir in tomatoes, olives, and artichoke hearts. Serve with grated parmesan. 

Springy Artichoke Chicken Salad

I love-hate chicken salad. I hate that it's called chicken salad, because I always think people will assume I mean a big leafy salad with chicken. And then I think I should follow it up with sandwich, so that people know what I'm talking about. Because chicken-salad-sandwich isn't usually confused with salad + chicken. But sometimes I don't want to serve it as a sandwich, and then I feel all confused and mixed up…and then I end up calling it "chicken salad sandwich filling on crackers," which is way too complicated for such a simple dish. Aside from the name, I also hate how loaded with mayo some chicken salads are. I mean, I love a good creamy chicken salad now and then, but sometimes it's just too much. One time I ordered a chicken salad sandwich, and it had a heavy dose of mayo on the bread, too. Now that's just crazy-town, people. 

What I love about chicken salad, though, is how versatile it is. If you want to cut back on the mayo… or not put any at all, that's doable. Like this super creamy chicken salad with pureed artichoke hearts. It tastes awesome and artichokie (that's totally a word…as in "okie dokie, artichokie"), and the lack of mayo makes me feel better about leaving it on a platter for a party. Along with tangy artichoke hearts, this one has apples and celery, but I also love a good crunchy pecan or almond in my chicken salad. Switch it up, that's allowed. 

I also love that no matter what time of year I eat it, or where, chicken salad reminds me of spring. And of Easter, tea parties, picnics, and bridal showers. It's so lady-like and fun. Especially in an endive leaf, fancy finger-food style. You can also serve it on a cracker, in a pita pocket, or just between a couple slices of good bread. Or with a spoon. No judgement here.

Artichoke Chicken Salad

2-3 cups cooked chicken, chopped (cubed, grilled chicken is my fave for any chicken salad, though shredded rotisserie-style works as well).

1 12oz jar marinated artichoke hearts

1 apple, diced

2 celery stalks, diced

1 tablespoon grainy mustard

juice of 1 small lemon

salt, pepper

A handful of arugula

Add chicken, apple, and celery to a bowl. Drain about half the liquid off the artichoke hearts. Puree arti-hearts and remaining liquid, until smooth and creamy. You may have to pick out a few of the really stiff leaves if there are any. Stir in mustard & lemon juice. Combine creamy mixture with chicken until fully coated. Add salt and pepper to taste. Add arugula and gently toss to combine. 

OPTIONAL: You can add a splash of vinegar if you want it a bit more tangy, or a tablespoon of mayo if you want it a bit more creamy. Green onions and nuts would also be good.