Chard & Red Grape Agrodolce with Walnuts and Basil

Agrodolce is an Italian sauce meaning sweet and sour. The sauce is this dish incorporated red wine vinegar, agave nectar and red pepper flakes for a light and tangy bite that doesn't overpower. Grapes are a natural partner with greens and sausage and burst in your mouth with every bite.

Chard, red grapes, vegan sausage and pasta tossed with toasted walnuts, fresh basil and garlic in a sweet vinegar sauce.

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Chard & Red Grape Agrodolce
serves 4
10 oz bow tie pasta
2 tbl extra virgin olive oil, plus more for drizzling
1 head chard leaves, roughly chopped
1 cup red grapes, whole
2 garlic cloves, minced
1/2 tsp red pepper flakes
salt and pepper, to taste
1 cup water
2 tbl agave nectar
3 tbl red wine vinegar
4 vegan Italian sausage
1/2 cup chopped toasted walnuts
1/4 cup roughly chopped fresh basil

Cook the pasta in boiling, salted water until al dente.
Heat the oil, add the chard and cook to wilt. Add the grapes, garlic, red pepper flakes, salt and pepper and cook until the garlic has toasted, 3 minutes. Add the water, agave and vinegar and bring to a boil. Cook until all of the liquid has been absorbed.
Add the sausage and saute until crispy. Remove from the heat and add the walnuts and basil. Toss in the pasta and dress with a few swirls of olive oil. Season and taste with salt and pepper.

Peanut Butter Basil Truffles

Here was my train of thought-
Chocolate + Peanut Butter=awesome. Chocolate + Herbs=great. Basil+ Nuts=obvious.
Peanut Butter+ Chocolate+ Basil=?

The answer is..fantastic!
The basil is first infused into the cream to give a faint flavor to the liquid, and then very finely minced and mixed into the chocolate and peanut butter mixture. While the truffle sets to harden, the basil flavor marinates deeper into the chocolate and adds a great earthy, herbal flavor to the rich chocolate and peanut butter ganache.

Peanut Butter Basil Truffles

1/2 cup soy creamer
4 extra large (or 8 small to medium) sized basil leaves, whole
1 tbl organic sugar
12 oz semi-sweet dark chocolate chips
3/4 cup natural creamy peanut butter (if you use peanut butter with sugar in it, omit the 1 tbl of sugar)
2 tbl earth balance vegan butter
2 tbl vanilla extract
pinch of fleur de sel or kosher salt
1 tbl very finely minced fresh basil
1/2 cup roasted salted peanuts, chopped

In a small pot, combine the creamer, basil leaves and sugar and bring just to a simmer. Remove from the heat and cover with seran wrap. Let steep for 10 minutes. Remove the basil from the cream and discard.
Put the cream back on the heat and bring to a simmer. Immediately add the chocolate and remove from the heat. Stir until smooth enough to whisk, then whisk until completely smooth.
Add the peanut butter, butter, vanilla and salt. Whisk until smooth. Add the basil and combine.
Chill in the fridge until the chocolate is set and can be scooped out into balls, around 2 hours.

Use a small ice cream scoop or a spoon and form truffles. Set on parchment lined paper and chill again for 1 more hour to set up.
Roll the truffles into the chopped peanuts.
Keep in a sealed container at room temperature.