Sausage and Potatoes Recipe:

Cut potatoes into little wedges and blanch them in salted water.  You want them to be fuzzy on the outside and just barely not raw on the inside; it usually takes a few minutes.

Cook your sausage in a bit of oil.  Let it render and brown on both sides.  Remove it and drain some of the fat from the pan.  Clean out any burnt bits left in the pan and add a little oil if necessary. Fry your potatoes in the pan on very high heat, salting as you go.  Don’t be afraid to let them sit in the hot oil over the hot eat and brown.  Taste the sausage to see how much salt to add.

When the potatoes are crisp on a few sides, add your sausage back in and toss together.

Salad recipe:

Slice chery tomatoes in halves, chop your almonds, slice your fennel thin and slice your zucchini on a mandolin.  Dress these items with salt and red wine vinaigrette and then toss with arugula.  You can also substitute the cherry tomatoes with ground cherries which are more tart but give the salad an extra kick.  A kick in the tastebuds.  Fasho.