Labor Day "Pasta" Salad with Sausage and Halloumi

I dropped off my boyfriend at the airport for a business trip and prepped for a small family barbecue celebrating Labor Day. My assignments were easy - some type of hors d'oeuvres and a side. The starter is easy - a triple creme brie, hard salami, crackers and roasted and marcona almonds.

For the side, I did a take on a "pasta" salad with a mix of seeds/grains from Trader Joe's called Harvest Grains Blend with Israeli couscous, red and green orzo, split dried garbanzo beans, and red quinoa. I tossed that with some chopped sweet red peppers, sliced chicken sausage and a tangy vinaigrette - plus the salty and fantastic Halloumi cheese. Delicious and it made TONS so plenty for lunch tomorrow and to send home with my little brother John who is often broke, in college and perpetually starving.

Happy Labor Day all - hope it was a relaxing weekend!

Harvest Grains "Pasta" Salad:
(serves 8-10 as a side dish)

1 bag Trader Joe's Harvest Grains (or use orzo or other pasta)
3.5 c chicken or beef broth
4 large links chicken or turkey sausage
1-2 sweet red peppers, chopped
1 block Halloumi cheese, cubed (approx 4-6 oz)
.5 c chives, snipped
1 tbs Djion mustard
1/4 c red wine vinegar
1 tsp salt
1 tsp ground black pepper
1/2 c Extra Virgin Olive Oil (or as needed)

Directions:
Bring broth to a boil. Add grain mix and bring to boil, reduce to simmer, cover and let stand 10 minutes (or less if using pasta). Meanwhile, saute sausage in a bit of olive oil until golden brown and cooked through. Let cool, then slice into half moon pieces.

Meanwhile, chop peppers, Halloumi and chives.

Mix chives, mustard, salt, pepper and red wine vinegar in a deep bowl. Whisk in oil until desired consistency or amount of oil. I used just 1/4 cup.

Once grain mix is done, toss and cool in a large bowl. Once room temperature, toss with dressing, then peppers and sausage. Top with cheese and a bit of reserved chives for garnish. Chill if not serving immediately. Serve at room temperature. Toss well just before serving,

Chorizo Con Huevos

A favorite of mine is Mexican chorizo, the fresh-sausage version of the spicy cured sausage Spanish favorite. It's great in a queso dip, a quesadilla or burrito...but best of all in eggs for breakfast.

Honestly, I did little (like none) research and I have no idea if this is close to authentic, but it tasted right. This is SO good for breakfast.

Chorizo Con Huevos:
(serves 6-8, but chorizo can be frozen and used as needed)
1 lb ground pork (finely ground or twice-ground, ask, it's important)
4 dried guajillo chilis
2 cloves garlic
1 small onion
Salt and pepper
2-3 tbs apple cider vinegar
Hot water as needed
1 tbs sugar
Salt and pepper

Eggs, beaten lightly with 1 tbs of water per egg

Directions:
Blend all ingredients (except pork, s&p and eggs) in a blender or food processor until finely blended. Meanwhile, saute pork in a saute pan with salt and pepper until lightly browned. Add pepper mixture and simmer until all liquid is reduced and sausage begins to brown and crust.

Pour egg mixture over sausage and toss, turning off heat just before eggs firm entirely. Serve with beans, tortillas and hot sauce as needed.