Recipe (Re)creation: Crispy Brussels Sprouts + Goat Cheese + Almonds

This recipe was inspired by a dish I always order at Enoteca in Ketchum, Idaho. It tastes like comfort food, but is surprisingly pretty healthy. I prefer to buy shaved brussels sprouts if I can find them. Otherwise, just pulse whole brussels sprouts in a food processor until well shredded. This is a great cold weather side dish that everyone in my family devours. Enjoy!

Serves: 2-4

Ingredients:

• 1 lb. brussels sprouts
• 1-2 Tbsp. olive oil
• goat cheese, crumbled
• slivered almonds
• salt, to taste

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place the brussels sprouts on the baking sheet and lightly coat with olive oil.

-Mix around until the brussels sprouts are evenly covered in oil and season with salt.

-Roast the brussels sprouts in the center of the oven for 10 minutes. 

-Remove from oven, stir to redistribute and add a handful of slivered almonds. 

-Return to oven to roast for another 15 minutes. 

-Once the brussels sprout leaves and almonds begin to brown, remove from oven. 

-Toss with a handful of crumbled goat cheese and serve warm.

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3

Ingredients:

For the salad:

• 1 large sweet potato 
• 1 head of cauliflower
• 4 organic chicken apple sausage
• 1 cup cooked quinoa
• 1 tbsp. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme

For the dressing:

• 1 cup Italian parsley, minced
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tsp. agave or honey
• salt & pepper, to taste

Directions:

-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.

-Peel and chop the sweet potato and and cut the cauliflower into small florets. 

-Slice the sausage in 1/2 inches rounds and toss with the veggies. 

-Drizzle with olive oil, season with salt & pepper and top with herbs.

-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 

-Remove from oven when golden brown and set aside. 

-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.

-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.

-Toss with dressing and season with salt and pepper.

Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

Ingredients:

• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 small onions, finely chopped
• 2 large cloves garlic, crushed
• 2 tbsp. thyme leaves
• 2 lemons, rind shaved in strips for one and zested for the other
• 1 1/2 cups arborio rice
• 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
• 2 cups dry white wine
• 4 cups vegetable stock
• 1 1/4 cup safflower oil
• 1 cup freshly grated parmesan
• 2 oz. goat cheese
• 1/3 cup tarragon leaves, chopped
• 2 tsp. lemon juice
• salt and black pepper

Directions:

-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2

Ingredients:

• 1 lb. small or medium beets
• 5 tbsp. olive oil
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/4 cup fresh mint leaves
• 2 tbsp. freshly torn dill
• 1/2 cup plain greek yogurt
• Maldon sea salt & pepper
• 2 tbsp. toasted hazelnuts
• Balsamic reduction

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.

-Season with salt and paper and wrap the foil around the beets.

-Roast beets for 40-50 minutes, depending on their size.

-Let cool, remove the skins of the beets with a paper towel and crush.

-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 

-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.

-Cook the beets until browned, about 4 minutes on each side. 

-Transfer the beets to the bowl with the vinaigrette and toss.

-Add the mint, dill, and hazelnuts to the bowl and mix.  

-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 

-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

Recipe Creation: Parmesan Roasted Asparagus

This tasty dish is the perfect side to any meal.  Its a great go-to when you want something green on your plate and don't feel like a salad.  Adding the parmesan at the end just ups the yum-factor.  Also, don't worry if you can't find Meyer lemons.  They just happen to be my favorites, but any lemon will do the trick.  This dish looks and tastes fancy, but it is oh-so-easy and healthy.  You can even throw a fried egg on top if you want to have it like a true Italian.

Ingredients:

• 1 bunch asparagus
• 1 tbsp extra virgin olive oil
• salt & pepper, to taste
• 1 Meyer lemon wedge
• freshly shaved parmesan

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Wash and trim the tough bottom ends off the asparagus.
-Place on the baking sheet and toss in olive oil, salt & pepper.
-Roast the asparagus in the oven for 15-20 minutes.
-Quickly remove from oven and sprinkle with shaved parmesan.
-Place the asparagus back in the oven for about 1 minute, or until the cheese has melted.
-Remove the asparagus from the oven and serve with a squeeze of fresh lemon.

Recipe Creation: Smashed Fava Beans with Lemon Zest

I am having a little love affair with fava beans at the moment.  They are a bit of a labor of love, but well worth it.  Knowing that they have a short season also motivates me to cook them as much as I can.  I've grilled them, boiled them, and sautéed them, but this is by far my favorite preparation.  The smashed little beans make a perfect side or bruschetta topping.  Hurry and snatch these up at the farmer's market before you miss your chance!

Ingredients:

• 1 lb fava beans, outer pod removed
• 1-2 tsp lemon zest
• 2 tsp olive oil
• 1 tsp maldon sea salt

Directions:

-Bring a medium pot of water to boil.
-Add fava beans and cook for 3-4 minutes.
-Remove from heat and place favas in a bowl of ice water.
-Peel inner shells off the fava beans and discard.
-Place the favas in a bowl with the olive oil and mash with a fork.
-Top with lemon zest and a sprinkling of sea salt.

~Enjoy~