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Brussels Sprouts & Delicata Squash Salad
Serves 4
2 medium-sized delicata squash (about 2 pounds total) 1 lb Brussels sprouts, trimmed, cut in half
2 tablespoons extra virgin olive oil
1 cup pecans, roughly chopped
1 cup pi ed, chopped dates
1 5-oz. container baby spinach, kale or arugula Optional: crumbled goat cheese or gorgonzola For the dressing:
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Sea salt and fresh ground black pepper
1. Heat oven to 400°F. Cut the ends o  the squash and then slice in half lengthwise. Scoop out seeds and cut each half into 1/2 inch thick slices. Toss squash slices with the Brussels sprouts and olive oil on a sheet pan (keep sprouts cut side down.) Sprinkle with salt & pepper and bake until browned and tender, about 35- 40 minutes. Stir veggies halfway through cooking.
2. While veggies roast, heat a skillet over medium heat. Add the pecans and lightly toast. (Keep an eye on them to make sure they don’t burn.) Remove from heat and set aside.
3. Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste and adjust seasonings if needed.
4. Transfer roasted veggies to a serving pla er and mix with the greens, nuts, dates, cheese; toss with dressing.
Pasta with Brussels Sprouts & Mushrooms
Serves 4
8 oz. pkg. baby bella or crimini mushrooms
1 pound Brussels sprouts, trimmed and cut in half
1/4 cup dry white wine (can sub veggie broth)
1 package pasta (12 or 16 oz.) I like to use long noodles,
linguine, spaghe i, fe uccine, etc.
Extra virgin olive oil
3 big cloves of garlic, minced
Juice from 1 lemon
1/2 cup freshly grated Parmesan cheese or vegan
Parmesan cheese (optional)
Sea salt and fresh ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of the cooking liquid.
2. While the pasta cooks, heat a large skillet over medium high heat then add a few glugs of olive oil to coat bo om. Add mushrooms and cook until they start to brown, about 5 minutes. Add a sprinkle of salt and pepper, lower the heat to medium, and continue cooking for another 5-10 minutes until nicely browned. Scoop out the mushrooms and add some more oil if needed and then add the Brussels sprouts to the pan, cut side down. Cook the sprouts for about 5 minutes without stirring. Add the garlic and white wine and bring to a boil. Reduce heat to low and cook until liquid has evaporated and the sprouts are a lovely golden brown and slightly crisp.
3. Add mushrooms back to the Brussels sprouts, then add the pasta to the pan with 1/2 to 1 cup of reserved cooking liquid; toss well. Squeeze the lemon on top, add cheese if desired, and serve.
Brussels Sprouts with Nu y Fruity Rice
1 lb Brussels sprouts, trimmed, cut in half 1 tablespoon maple syrup
salt and pepper, to taste
Extra virgin olive oil
3 celery stalks,  nely chopped
1 cup  nely chopped onion, or leeks
2 garlic cloves, thinly sliced
1 1/2 cups wild rice blend
3 cups veggie broth or water
1 bay leaf
1/2 cup pistachios
1/2 cup dried cranberries
1/4 cup dried apricots, coarsely chopped
1/4 cup golden raisins
Balsamic vinegar, 2-4 tablespoons, as needed
1. Heat oil in a large saucepan over medium heat. Add celery and onion; cook until so ened, about 8 minutes. Stir in garlic; cook about 2 minutes. Add rice; stir for 1 minute.
Add broth & bay leaf; bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, stirring occasionally, until liquid is absorbed and rice is tender, about 20–40 minutes.
2. Heat oven to 400°F. Place sprouts on a baking sheet. Drizzle with olive oil; toss to coat. Season with salt and pepper. Roast until caramelized, 20-30 minutes, adding the maple syrup and stirring halfway through. Lower oven to 325°F. Spread nuts on a rimmed baking sheet. Toast until fragrant, 5–7 minutes. Let cool; coarsely chop.
3. Stir fruits and 2 tablespoons balsamic vinegar into the rice. Let sit for 5 minutes. Fold in the nuts and sprouts. Taste! Season with more balsamic, salt and pepper, if needed.
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