Serves 2

2 tablespoons extra-virgin olive oil

1 pint Sun Gold cherry tomatoes, sliced in half

¼ teaspoon salt, about

4 precooked Italian sausages, about 9 ounces total, sliced in about ½-inch pieces, crosswise

½ cup green olives, pitted, cut in quarters lengthwise

2 cups precooked brown rice, heated

½ cup fresh goat cheese or blue cheese crumbles

1. Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes; season with a good pinch of salt. Cook, stirring occasionally, just until tomatoes begin to soften, about two minutes. (Tomatoes will continue to cook with the other ingredients, so they should not cook too much at this stage.)

2. Stir in the sausage. Turn the heat to medium. Cook until just heated through. Off the heat, stir in the olives. Serve in big bowls over the rice, topped with the crumbled cheese.

— The Chicago Tribune