Showing posts with label brussels sprouts. Show all posts
Showing posts with label brussels sprouts. Show all posts

Friday, November 23, 2018



Baby Kale and Brussels Sprout Salad
3C baby kale
12 oz. Brussels sprouts, trimmed, shredded
2 Persimmons, thinly sliced
1/3C almonds with skins, roasted, coarsely chopped
1/2C pomegranate seeds
1C pecorino Romano cheese or sharp Vermont cheddar
  cheese, shaved

vinaigrette
3 Tbsp. raspberry vinegar
1 Tbsp. pear vinegar
2 tsp. honey mustard
6 Tbsp. olive oil

Shake the vinaigrette ingredients in a jar and set aside.

Mix the baby kale and Brussels sprouts together in a bowl.  Add the persimmons, pomegranate seeds and toss with vinaigrette to coat.  Add the almonds and cheese and lightly toss again.
MAKES:  8 servings

Tuesday, December 16, 2014



Roasted Vegetable Salad
1 butternut squash, cut into ¾-inch round slices, halved again
1 lb. Brussels sprouts, ends cut off, cut in half
4 - 5 Tbsp. olive oil
salt and freshly ground pepper to taste
1/2C wheat berries, soaked in hot water for 30 minutes, drained
3C wild arugula leaves
1/2C whole almonds, toasted
4 – 5 oz. shaved pecorino romano cheese

Vinaigrette
2 Tbsp. raspberry vinegar
2 Tbsp. balsamic vinegar
1 Tbsp. honey mustard
6 Tbsp. olive oil
salt and freshly ground pepper to taste

Toss the vinaigrette ingredients together in a jar and set aside.  Preheat oven to 375F.  Toss the butternut squash pieces with half the olive oil, salt and pepper and roast until tender, turning once, about 25 minutes.  Let cool and cut into halves again.

Toss the Brussels sprouts, remaining olive oil, salt and pepper to taste on a cookie sheet and roast in the 375F oven, cut sides down, until tender, about 20 minutes.  Let cool.

Place the wheat berries in a small pan, cover with chicken stock or water and simmer until tender, about 25 minutes.  Drain.

Toss the vegetables and wheat berries together with vinaigrette to coat.  Add the arugula, cheese and almonds and toss again.  Serve at room temperature.
MAKES:  8 servings