Dinner for Two: Shaved Brussels Sprout Salad, Summer Squash and Sausage Tart and Gnocchi with Zucchini and Feta

Even though its technically a women’s magazine, I really love Real Simple. Each issue has great tips for the home, interesting facts and real simple recipes (pun intended).

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Below you’ll find three recipes, including two from Real Simple’s August issue, that are perfect for any end-of-summer meal. Per usual, all the ingredients are from Trader Joe’s.

Shaved Brussels Sprout Salad, Summer Squash and Sausage Tart and Gnocchi with Zucchini and Feta

Shaved Brussels Sprouts and Red Onion Salad with Homemade Honey Mustard Dressing (from Food52)

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Ingredients:

  • One (1) bag of Trader Joe’s Shaved Brussels Sprouts
  • One (1) red onion
  • One (1) cup of Trader Joe’s grated Pecorino Romano cheese
  • One (1) lemon
  • Two (2) teaspoons of Trader Joe’s Spicy Brown Mustard
  • Two (2) teaspoons of honey
  • Two (2) tablespoons of extra-virgin olive oil
  • Salt
  • Fresh ground pepper

Directions:

  • Slice the red onion. Soak slices in small bowl of cold water for 15 minutes.
  • Squeeze the lemon juice into a small bowl. Add the honey, Spicy Brown Mustard, extra-virgin olive oil, pinch of salt and pinch of fresh ground pepper. Whisk together until emulsified.
  • Empty the bag of Shaved Brussels Sprouts into a large bowl. Add the onion slices (now drained) and toss gently.
  • Add the dressing. Slowly mix in the grated Pecorino Romano cheese.

Summer Squash Tart with Crumbled Sausage and Dijon Mustard (from Real Simple)

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Ingredients:

  • Thawed puff pastry sheets – a seasonal item at Trader Joe’s; thus, you may need to buy elsewhere
  • One (1) package of Trader Joe’s Sweet Apple Chicken Sausage – also good on the grill!
  • Two (2) yellow summer squash
  • Three (3) tablespoons of Trader Joe’s Whole Grain Dijon Mustard
  • One (1) tablespoon of extra-virgin olive oil
  • Salt
  • Fresh ground pepper

Directions:

  • Preheat oven to 400 degrees.
  • Lay out the puff pastry sheets (most packages come with two) on a greased baking sheet. Do not unfold. Prick all over with a fork.
  • Cut the Sweet Apple Chicken Sausage into small pieces. Set aside. Slice the yellow summer squash. Set aside.
  • Add the extra-virgin olive oil to a large pan over medium-high heat.
    • Add the sausage and cook for 3 to 5 minutes until slightly brown. Transfer cooked sausage to a small plate.
    • Add the sliced yellow summer squash, two (2) tablespoons of water, 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper and cook for 4 to 6 minutes until soft.
  • Spread the Whole Grain Dijon Mustard on the puff pastry sheets. Top with the yellow summer squash and Sweet Apple Chicken Sausage.
  • Bake for 20 to 25 minutes until the puff pastry is golden brown. Remove and cut into pieces.

Gnocchi with Zucchini, Basil and Feta (from Real Simple)

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Ingredients:

  • One (1) package of Trader Joe’s Potato Gnocchi
  • Three (3) zucchini
  • One (1) cup of Trader Joe’s Feta
  • Three (3) garlic cloves
  • Fresh basil
  • 1/4 cup of extra-virgin olive oil
  • Salt
  • Fresh ground pepper

Directions:

  • Cook gnocchi following the directions on the package. Drain and return to pot.
  • Cut the zucchini into small pieces (roughly 3/4 of an inch). Dice the garlic cloves.
  • Add the extra-virgin olive oil to a large pan over medium-high heat.
    • Add the zucchini, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground pepper. Cook for 6 to 8 minutes, tossing occasionally, until tender.
  • Add the zucchini to the gnocchi and toss.
  • Serve and sprinkle with Feta and basil.

Overall, the boyfriend and I really liked everything. It’s somewhat of a heavy meal, so this is definitely best to have at the end of summer.

These recipes output a lot, so you’ll definitely have leftovers if you’re only preparing for two people. We reheated the Summer Squash Tart in the oven a few days later and it was just as good as when we first had it.

Of the three recipes, my favorite is definitely the shaved Brussels sprout salad. It’s so easy to make and surprisingly full of flavor.

Give these three end-of-summer recipes a try and let me know your thoughts!

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