Shortly after the pandemic hit, both mine & Eric’s families started virtual book clubs. The families are spread out over five or six different states, so we meet over Zoom every 6-8 weeks. Each member of the book clubs takes a turn selecting a book, and with the varied interests of our family members, the book clubs have read a number of different genres.

One of the books that both clubs read sparked this question, “Who would you seek out to provide a positive guiding influence on you?” Even though is he no longer with us, my answer to the question is my grandfather. He was a WWII veteran, and a caring and hardworking man. He loved the music of Dean Martin and the Big Bands. He enjoyed taking road trips and cooking breakfast for us when we visited. He played softball with us in his backyard and helped us learn how to ride a bike. My grandfather got to know his 5 granddaughters by asking thoughtful questions about our lives. He was a gentle, guiding presence in my life and he always put his family first.

I think of my grandfather and his calm and loving ways often, but especially around his February birthday and now, at Father’s Day. In honor of the Italian heritage passed down to me from both my grandparents, this Father’s Day grilling recipe features Italian sausage and balsamic vinegar, both fine Italian products.

Grilled Sausages with Balsamic Arugula & Onions

Grilled Sausages with Balsamic Arugula & Onions (adapted from bhg.com) Total Time Required: 25 minutes, Makes: 4 servings

Ingredients:

• 1 red onion, halved and sliced 3/4-inch thick
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse salt
• 4 Italian sausage links
• 4 sausage & brat rolls, split
• 4 cups arugula
• 1/4 cup balsamic vinegar
• 1 – 2 tablespoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 4 ounces goat cheese, softened

Directions:

Preheat the grill to medium-high. Brush the onions with 1 tablespoon of olive oil. Sprinkle them with the salt. Grill the onions and sausages on rack of a covered grill over direct heat for 8 to 10 minutes or until the onions are tender and the sausages cooked through, turning the sausages once. During the last 2 to 3 minutes of grilling, toast the rolls on the grill.

Grill the onions . . .

. . . and the sausages.

In a large bowl combine the arugula, balsamic vinegar, thyme, the remaining tablespoon of olive oil, and the black pepper, tossing to coat.

Dress the arugula.

Add the grilled onions to the arugula.

Add the grilled onions to the arugula.

Spread the goat cheese on the rolls.

Spread the toasted rolls with goat cheese.

Add the sausages to the rolls and top them with the arugula mixture. Serve.

Top the sausages with the balsamic arugula mixture.

Happy Father’s Day weekend!  ~Linda

Grilled Sausages with Balsamic Arugula & Onions (adapted from bhg.com) Total Time Required: 25 minutes, Makes: 4 servings

Ingredients:

• 1 red onion, halved and sliced 3/4-inch thick
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon coarse salt
• 4 Italian sausage links
• 4 sausage & brat rolls, split
• 4 cups arugula
• 1/4 cup balsamic vinegar
• 1 – 2 tablespoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 4 ounces goat cheese, softened

Directions:

Preheat the grill to medium-high. Brush the onions with 1 tablespoon of olive oil. Sprinkle them with the salt. Grill the onions and sausages on rack of a covered grill over direct heat for 8 to 10 minutes or until the onions are tender and the sausages are cooked through, turning them once. During the last 2 to 3 minutes of grilling, toast the rolls on the grill.

In a large bowl combine the arugula, onion slices, balsamic vinegar, thyme, the remaining tablespoon of olive oil, and the black pepper, tossing to coat.

Spread the goat cheese on the rolls. Add the sausages to the rolls and top them with the arugula mixture.