Recipes

Opa's Chicken Poblano Monterey Jack Smoked Sausage, sliced and seared until the edges caramelize, then tossed with rigatoni, grape tomatoes, and basil in a light tomato sauce. The poblano brings gentle warmth, the basil keeps it bright — dinner in about half an hour.

A fully cooked hickory spiral ham brushed twice with a brown sugar, stone-ground mustard, Dr Pepper, and cider glaze until it lacquers deep and glossy. Easy enough for a quiet weekend, impressive enough for the day everyone's coming over.

Opa's Bratwurst simmered in beer and onions, then finished on the grill for color and char. The beer-and-onion mix cooks down into a topping you'll want piled right back on top.

Opa's Knackwurst simmered whole over a bed of cabbage, onion, carrot, and caraway, with Swiss cooked into the cabbage to finish. Rich, simple, and the kind of plate Opa's was built on.

Opa's Smoked Peppered Bacon rendered down, then sauerkraut, grated tart apples, and caraway braised in cider until soft, sweet, and tangy at once. The side that quietly steals the plate.

Shredded Opa's Smoked Turkey simmered with tomatoes, green chiles, lime, and cumin, then crowned with diced avocado and Monterey Jack. A southwestern soup that tastes like it took longer than it did.

Opa's Hatch Green Chile Smoked Sausage browned with sun-dried tomatoes, then tossed with pillowy gnocchi and spinach and pulled together with Parmesan. The Hatch chile does the seasoning — short list, big payoff, about twenty minutes.

Five easy ways to serve Opa's Peppered Beef Tenderloin, from Stilton on sourdough crostini to red onion marmalade on garlic toast. Slice it thin and let the pepper crust do the work.