Hasselback Kielbasa

Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer. 
Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan. 
Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. 
You want to end up with a long accordion, basically, or an attenuated pill bug. 
Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. 
Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each. 
Serve with steamed greens or a fresh baguette. It’ll go fast.

Sun-dried Tomato Pesto

INGREDIENTS

• 1/2 cup walnuts (or other nut)
• 1 cup (8 ounces) sun-dried tomatoes packed in oil
• 3 garlic cloves, sliced
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili flakes (optional)
• 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
• 1/2 cup good quality olive oil

METHODHIDE PHOTOS

1 Toast the walnuts: Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.

2 Start processing the ingredients: Place the half of the sun-dried tomatoes along with all the walnuts, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.

3 Add the rest of the tomatoes and the oil: Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.)

With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.)

Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.