Turkey smoked sausage splits lengthwise and sears in a skillet with softened peppers and onions, finished with vinegar to cut the salt. This shelf holds the protein; you build around it with staples and what's in the crisper drawer.

Serves 2. 25 minutes, 20 at the stove.

About 360 calories a serving, 24 g protein, 13 g carbohydrate, 24 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut each sausage link in half lengthwise. Heat 2 tablespoons oil in a large skillet over medium-high heat and place the sausage cut side down until browned and warmed through, about 5 minutes, then set aside on a plate.5 min
2. Add 1 sliced onion and 2 minced garlic cloves to the same skillet and cook over medium heat, stirring often, until the onion turns translucent, about 4 minutes while you slice the peppers.4 min
3. Add 2 sliced bell peppers, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and stir to combine. Cook over medium-high heat, stirring occasionally, until the peppers are tender and lightly charred at the edges, about 8 minutes.8 min
4. Return the sausage to the skillet and pour 2 tablespoons red wine vinegar over everything. Toss gently to coat and warm the sausage through for 1 minute, then serve hot.1 min

Note Swap any firm vegetables for peppers: zucchini, cabbage, or mushrooms work well. Leftovers keep in the fridge for two days and are good cold or reheated gently. Serve with crusty bread, rice, or over pasta to stretch it.