Easy Entertaining Meal

• Preheat oven to 400 degrees.
• In a large pot of boiling, salted water, cook linguine until al dente.
• Drain pasta, reserving ¾ cup of pasta water.
• Place cherry tomatoes on rimmed baking sheet and bake for 20 minutes or until one or two tomatoes are wrinkling and soft, but not bursting.
• While tomatoes are cooking, heat 1 Tbsp olive oil in skillet over medium heat.
• Using a sharp knife, slice sausages into 1 cm thick rounds.
• Cook sausage slices in skillet on medium heat for about 15 minutes or until cooked through.
• Set aside and reserve juices and brown bits.
• Deglaze the pan with 1 Tbsp of white wine or lemon juice to pick up all the brown bits.
• In the same skillet, add the remaining olive oil and saute onions, garlic and mushrooms on medium heat for about 15 minutes or until mushrooms are soft.
• Add sausages to mushroom mixture while adding pasta water gradually and allowing the sauce to thicken slightly.
• Pour mushroom mixture onto drained noodles and stir in the roasted tomatoes, fresh arugula and lemon juice or wine. Mix all ingredients together on high heat for two minutes or until pasta is warmed again.
• Serve immediately.
• Add salt and pepper and serve with freshly grated parmesan.

Good to know: Use yellow and red cherry tomatoes for added colour. When slicing the sausages, make sure they are firm (still cold from the refrigerator) so it is easier to slice them into thin pieces.

• Using a sharp knife, remove peel and pith (white fuzz) from grapefruits.
• Cut away membrane (it’s the sour part) from the grapefruit flesh and discard.
• Slice avocado into thin slices or chunks.
• To make vinaigrette, combine lime juice, honey, white wine vinegar, olive oil, salt and pepper in a measuring cup or lidded jar.
• Mix well.
• Place lettuce in bowl.
• Drizzle with vinaigrette and toss well.
• Serve lettuce on individual plates and arrange onion slices, grapefruit and avocado on top.

• Place frozen berries and sugar in a blender or food processor.
• Let stand for 10–15 minutes (until berries begin to thaw but are still frozen).
• Pulse to mix.
• In a separate bowl, combine buttermilk and lemon juice.
• Add buttermilk mixture to the fruit.
• Blend until smooth.
• Scoop out enough fruit mix to fill each chocolate dessert cup.
• Place cups on tray, cover with plastic wrap and place in freezer until ready to serve.
• Remove cups from freezer 5 minutes before serving.
• Top with a sprig of mint.

Good to know: This dessert can be made ahead of time. Substitute mixed berries with any type of frozen fruit. If you are unable to find chocolate dessert cups, scoop fruit sorbet into small dessert glasses and serve with a wafer cookie.