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Not the prettiest dish, but hearty and tasty. I used this recipe for Sauteed Sausages with Grapes and Balsamic Glazed Onions from Fine Cooking, made a few little changes, and served it over raw Tuscan kale.

3 tsp canola oil
4 andouille chicken sausages (I used precooked because it was all I had on hand, but uncooked is best)
1 medium onion, thinly sliced
3 cloves garlic, minced
3 Tbsp balsamic vinegar
1/2 cup low-sodium chicken broth
1 cup red seedless grapes (if they’re small, leave them whole; otherwise, cut in half)
1 pound Tuscan kale, ribs removed, cut into 1-inch thick slices
Juice of 1 lime
Kosher salt and freshly ground black pepper

1. Heat the oil in a heavy-bottomed pan over high heat. Add the sausages and cook until brown on all sides, about 8 minutes total.
2. Remove the sausage, lower the heat to medium, and add the onion to the pan. Cook for about 15 minutes, stirring occasionally, until soft and golden brown. Add garlic and cook for an additional minute.
3. Deglaze the pan with balsamic vinegar, scraping the bottom of the pan to loosen the brown bits, and reduce by half.
4. Add the chicken broth and grapes, and nestle in the sausages.
5. Bring to a boil, then reduce to a simmer and cook until the liquid has reduced by about half and the sausages are cooked through, about 15-20 minutes.
6. Meanwhile, massage kale with lime juice, salt, and pepper and place on a platter.
7. Serve sausages, grapes, and onions over the kale salad.

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Served alongside crispy avocado fries, and adapted from this recipe for Broccoli Carpaccio with Grapes and Watercress, from Food & Wine magazine. Bright, tangy, crisp. Got leftovers? Just stir it all together and the broccoli will soften slightly and make for a great lunch the next day.

For the dressing:
3/4 cup plain nonfat yogurt (not Greek–you want it to be thin enough to drizzle)
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the salad:
1 head broccoli, cut into florets
1 cup seedless red grapes
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds

1. To make the dressing, combine all ingredients and set aside.
2. For the salad, thinly slice broccoli florets and arrange on 4 plates or a large platter.
3. Cut half of the grapes in half, and then divide among the plates, or scatter on top of the platter.
4. Sprinkle the salad with seeds, and then drizzle with the dressing.

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