I am obsessed with brussel sprouts. They seem to be the latest fad popping up in restaurants, but I was in love at first bite! Roasting these tasty morsels is the go to technique for cooking, but I wanted to treat the brussel sprouts differently this time around.
Thinly shaved sprouts (yes raw!), shredded carrots, currants, toasted almonds & goat cheese make this end of the winter salad. The textural differences, the simple vinaigrette and the sweet and savory contrasting flavors make this salad a great start to any meal.
For the salad:
1 lb. brussel sprouts, thinly sliced
1/2 cup shredded carrots
2 tbsp. dried currants
2 tbsp. toasted sliced almonds
2 oz. goat cheese, crumbled
For the dressing:
1 tbsp. lemon juice
1 tbsp. dijon mustard
1 tbsp. honey
1/2 cup olive oil
salt and pepper to taste
In a large bowl toss together the first five ingredients. In a separate smaller bowl, whisk together lemon juice, dijon mustard, honey and salt & pepper. Stream in olive oil until combined. (try to emulsify the olive oil into the mustard, this just creates a creamy homogenous dressing)
Toss the dressing with the salad and let sit for at least 20 minutes before serving. (this helps wilt the crunch of the brussel’s just a bit)
I recently had a few of my close friends over to shoot the shit, gossip and eat some yummy food. I was on a tight budget and decided to make due with ingredients that I had on hand…It was a pantry raid if you will
Topped Crositni is always a super simple and extremely versatile appetizer that everyone enjoys. These can be boring so try something new and exciting like my BLT Crostini with a siracha mayo. It is so easy and fast to do. Here’s whatcha will need…
1 small loaf of French bread, sliced to your liking (I did about a half inch thick)
Olive Oil for Drizzling
1/2 cup shredded cheddar cheese
1/2 pound bacon, cooked and crumbled (preferably thick cut)
1 cup diced tomatoes, squeeze out the seeds and juice from these guys it will prevent the crostini from being too soggy
1/2 cup shredded ice berg lettuce…if you want to be fancy you can use any sort of lettuce variety you like
1/4 cup mayonnaise
1-2 tablespoons of siracha It’s like an Asian hot sauce. You can find it at most grocery stores
1 tablespoon of lemon juice
Salt and Pepper
So take your sliced bread, drizzle it with olive oil and season it with some salt, pepper and garlic powder. Top each crostini with about 1 teaspoon of cheddar cheese. (heck do more if you want!) Toast it in the oven at 350 degrees until golden brown and toasty.
While the crostini cool a bit, mix together the mayo, siracha, lemon juice and some more salt and pepper. Season as you cook people! Dollop each crostini with desired amount of spicy mayo. Top each crostini with as little or as much tomato, bacon and lettuce as you want. I drizzled mine with more olive oil and seasoned the tomato and lettuce with some more salt and pepper.
This crostini is so inexpensive and most of you have these items on hand. Your guests will never know it was so easy (Excuse the Christmas looking platter…hey don’t judge it was all I had! haha)
As always feel free to make my recipes your own…I tend to cook with what I have! Be creative and have fun
This salad is super simple but it tastes like summer. Avocado, corn, cherry tomatoes and red onion come together to make this delicious crowd favorite. (if they don’t like it they are tapped!)
4 ripe avocados, diced
1 pint cherry tomatoes, halved
1 small red onion, sliced very thin
4 ears of corn, cut off cob
2 tablespoons chiffonade fresh basil
1 tablespoon chiffonade fresh mint
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and Pepper to taste
It is THAT easy. The trick here is letting the salad sit for one hour. This will allow the ingredients to essentially marinate in the oil and vinegar. But this needs to be eaten and served the same day or else the avocado will turn brown. Enjoy it while it lasts!
Did I mention it’s really pretty?!