Lunchbreak: Easy and healthy recipes for Memorial Day from Big Fork Brands’ Lance Avery

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Lance Avery

Big Fork - a local family-owned craft sausage company

www.bigforkbrands.com

Spicy 3 - Pepper Bacon Sausage, Mango, & Quinoa

Ingredients:
2 links Big Fork Spicy 3 – Pepper Bacon Sausage, sliced in half lengthwise, then sliced thin
1 cup red bell peppers, chopped
2 cups quinoa, cooked
1/2 teaspoon kosher salt
1 lime, zested and juiced
1 mango, diced
1/2 cup chopped cilantro

Directions:
In a large skillet, over medium heat, sauté the bacon sausage until it begins to brown. Add the bell peppers and cook over medium heat for 2 minutes. Add the quinoa and salt and cook for 2 minutes.Remove from heat, and add the lime juice, zest, mango, and cilantro.  Serve while warm.

Roasted Garlic & White Bean Bruschetta with Big Fork Bacon Sausage

Ingredients:
extra virgin olive oil, as needed
salt and pepper, as needed
2 whole heads of garlic, roasted
15 oz. cannellini beans, drained
1 crusty baguette, sliced and toasted
2 – 3 links Big Fork Bacon Sausage (Hickory & Applewood, Chicken & Bacon, Portabella, or Cracked Black Pepper), quartered lengthwise, then cooked over medium heat until crispy
fresh rosemary, chopped

Directions:
Preheat oven to 350F. Cut top 1/4” off the tops of the garlic to expose cloves.  Sprinkle the garlic with oil, salt and pepper; toss to coat.  Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 50 minutes. Cool. Squeeze garlic cloves from skins. Using a fork, smash the garlic with the beans.  Season with salt and pepper. Brush the toasted bread with olive oil then spread a thick layer of the garlic/bean paste over the top.  Sprinkle the bean paste generously with the crispy bacon sausage and finish it with the fresh rosemary.