Grilled Chicken Sausages And Three Unique Pesto Sauces

Labor Day is here! September is the best month for food lovers on the East End. The local farmers markets are bursting with bushels of fruits, vegetables and herbs—most of which are at their peak.

To preserve the amazing flavors of summer, pick up several bunches of fresh herbs to make one or all three of these unique pesto sauces. Transfer pesto to clean containers, date, label and store in the freezer.

This weekend make this colorful entrée of grilled chicken sausages, peppers, onions and tomatoes over kale fettuccine. Don’t be daunted by the addition of anchovies to the pasta sauce because it’s the “secret” to the flavorful dish. Serve a simple cucumber salad, of Kirby cucumbers and thinly sliced onions, dressed with white balsamic vinegar and extra virgin olive oil.

For the finale, arrange ice-cold watermelon wedges on a platter and pass cookies and chocolate with coffee.

Bon appétit!

Kale Fettuccine With 
Grilled Chicken Sausages, Bell Peppers, Tomatoes, Garlic And Anchovies(Serves 4)1 pound fresh kale (or spinach) fettuccineFrom the grill:6 chicken sausages, grilled and cut into bite-sized pieces

2 large red bell peppers, halved, seeded and cut into pieces

1 large white onion, peeled and cut into eights

Extra virgin olive oil for brushing

Sea salt and pepper to tasteFor the sauce:Olive oil for sautéing

1 small onion, chopped

4 large cloves garlic, chopped

4 to 6 white anchovies, mashed (found in specialty markets)

Fistful of flat leaf parsley leaves, chopped

About 1/3 cup dry vermouth

3 large firm ripe tomatoes, cored and chopped

Optional: red pepper flakes to taste

About 1/3 cup baby arugula, chopped for garnishTo prepare:Preheat the grill until the coals are white hot.

Make random slits in sausages and grill until the skins are brown and crisp.

Transfer to a platter and cut into bite-sized pieces.

Thread alternating chunks of bell pepper and onion onto metal skewers, brush with olive oil, season with salt and pepper, and grill until edges are brown and crisp tender.

Slide the vegetables off the skewers and onto the sausage platter.

Tent the platter to keep warm.

Bring a large pot of salted water to a boil, add fettuccine and cook until al dente, about five to six minutes.

The cooking time will depend on the freshness of the pasta.

Drain, reserving about one and one-half cups of the cooking water.

Meanwhile, in a large skillet over moderate heat, coat the bottom with oil, add onions and garlic and briefly sauté until beginning to soften.

Add anchovies and parsley, sauté until aromatic.

Add vermouth and cook until liquid is reduced by half.

Add tomatoes and sauté about two minutes, season with salt and pepper (red pepper flakes if desired) and set aside. Can be done up to this point. Reheat while the pasta is cooking.

Stir the hot pasta into the tomato/anchovies adding enough pasta water to create a sauce to coat the pasta.

Toss grilled sausages, peppers, and onions into the pasta, taste, and adjust the seasonings.

Transfer to hot pasta bowls, sprinkle with chopped arugula, and serve at once.Pesto, Mediterranean Style(About 2 cups)1/2 cup whole blanched almonds, toasted

2 tablespoons capers, drained

4 cloves garlic, peeled

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh oregano leaves

1/2 cup firmly packed fresh flat-leaf parsley leaves

1 cup extra virgin olive oil

1/4 cup Castelvetrano or Kalamata olives

Freshly squeezed juice of one lemon

About 1 teaspoon freshly ground black pepper

Optional: 1 cup crumbled Greek feta cheese added just before servingTo prepare:Working in the food processor fitted with the stainless steel blade, add almonds, capers, garlic and chop.

Through the feeding tube, add oil and process until smooth.

Add herbs and process until almost smooth.

Add olives, lemon juice, and pepper and process only enough to chop the olives.

Taste and adjust the seasonings.

Refrigerate for up to five days or freeze for up to six months.To serve:Stir feta into the pesto and toss with whole-wheat pasta, blanched green beans or medley of vegetables.Asian Style Pesto(About 2 cups)3/4 cup dry roasted peanuts

1 tablespoon Vietnamese fish sauce

1 tablespoon light brown sugar

2 slices fresh ginger, minced

4 cloves garlic

1 Serrano chili, seeds removed

1 cup sesame oil

1 cup firmly packed fresh basil leaves

1 cup firmly packed fresh cilantro sprigs

1 cup firmly packed fresh flat-leaf parsley leaves

1-tablespoon fresh lime juiceTo prepare:Working in the food processor fitted with the stainless steel blade, add peanuts, fish sauce, sugar, ginger, garlic and chili and process until smooth.

Through the feeding tube, slowly add the sesame oil and process until smooth.

Add herbs, process until almost smooth.

Stir in lime juice.

Taste and adjust the seasonings.

Refrigerate or freeze.

Serve with cellophane noodles or smear over fish before baking or grilling.South Of The Border Pesto(Yield about 2 cups)1/2 cup shelled roasted and salted pepitas (pumpkin seeds)

2 teaspoons ground cumin

Zest of one lime

6 cloves garlic

6 anchovy fillets

1 cup avocado oil

2 cups firmly packed fresh cilantro leaves

1 cup firmly packed fresh flat leaf parsley leaves

2 tablespoon fresh lime juice

1 teaspoon red pepper flakes

Optional 1/2 cup crumbled Cotija cheese (or grated Pecorino) To prepare: Working in the food processor fitted with the stainless steel blade, add pepitas, cumin, lime zest, garlic, anchovy fillets and process until smooth.

Slowly add avocado oil and process until blended.

Add cilantro and parsley leaves and process until almost smooth.

Stir in lime juice and red pepper flakes.

Taste and adjust the seasonings.

Refrigerate or freeze.

Just before serving, add cheese if desired.

Serve with grilled corn on the cob, chicken breasts, tacos, or tossed with rice.