Dec
13

Shredded Kale & Brussels Sprouts Salad

The chill in the air has had me craving warm comfort foods and oh, how I have indulged. Rosemary potatoes and sauerkraut smothered in mustard, cornbread, cheese, crackers, wine, pierogies, gluten-free raspberry muffins slathered in butter, veggie burgers with french fries, tomato soup, and apple butternut crisp have all found their way in to my kitchen and my belly lately. 

As good as it’s been (YOLO), I could feel that it was time to reintroduce some greens in to my life so I bought some brussels sprouts and Lacinato kale. With the two, I crafted this salad that not only cures the craving for comfort foods but offers a burst of healthy, raw, organic greens.

I began this salad by combining shredded (finely chopped) kale and brussels sprouts which are softened with a creamy avocado dressing. Contrasting color is added with chopped carrots and cherry peppers, then I topped the salad with comfort: shredded parmesan and homemade garlicky croutons.

I don’t typically use veggies out of a jar but I did for this salad. Cherry peppers are not in season the same time of year as brussels sprouts, which makes it practically impossible to combine the two ingredients together unless using a preserved pepper. The preserved pepper is perfect for this salad, the slight pickling softens them and adds a subtle layer of sweetness. Plus, the pickling juices can be used in the dressing.

Shredded Kale & Brussels Sprouts Salad

Shredded Kale & Brussels Sprouts Salad
Author: 
 
Ingredients
Salad Ingredients
  • 1 lb Brussels Sprouts, ends trimmed and chopped to a fine shred
  • ¾ cup finely chopped or shredded carrots
  • 5 canned or pickled cherry peppers, finely chopped
  • ½ cup shredded parmesan cheese
Dressing Ingredients
  • 1 ripe avocado
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 4 Tbsp. olive oil
  • 1 Tbsp. cherry pepper juice
Crouton Ingredients
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter, melted
  • 2 garlic cloves, finely chopper
  • 1 cup cubed baguette bread crumbs
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Heat the oven to 375 degrees.
  2. In a small sauce pan, combine 2 Tbsp. olive oil, 2 Tbsp. butter, and the chopped garlic. Heat over medium heat until the butter is melted. Stir to combine then set aside and let the flavors infuse while you chop your bread.
  3. Cube the baguette bread, then put them in a large mixing bowl and drizzle with the seasoned olive oil and salt and pepper. Toss until the bread cubes are evenly saturated.
  4. Spread the bread in a single layer on a baking sheet and bake for 15-20 minutes until they are golden brown.
  5. While the croutons are baking, make the salad dressing by combining all the dressing ingredients, stir until the dressing is a smooth consistency. It's ok if the dressing is thick.
  6. Toss your salad ingredients together in a large bowl.
  7. Toss the salad with the dressing and top with croutons just before serving.
Shredded Kale & Brussels Sprouts Salad

Love

Crista


Dec
17

Garlicky Lemon Brussels Sprouts

I’m currently obsessing over… you guessed it, Brussels Sprouts.  
It seems I’ve always got a bag of ’em in the fridge these days.
What I love about Brussels Sprouts (I love everything about Brussels Sprouts) is that they can be made with a variety of different flavor options. Recently, I made a Brussels Sprouts dish with Grapes but THIS TIME I went the garlicky, lemony, cheesy route and it was gooooood.

Garlicky Lemon Brussels Sprouts
Author: 
 
Ingredients
  • 2 pounds brussles sprouts, trimmed and halved
  • 1 lemon, zested and juiced
  • 4 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 2 tablespoons butter (non-dairy or dairy), melted
  • ¼ cup parmesan cheese
  • sea salt & pepper to taste
Instructions
  1. Heat oven to 350 degrees.
  2. On a baking sheet, toss the brussels sprouts with the lemon juice, lemon zest, parmesan cheese, and garlic and then drizzle with the melted butter and olive oil.
  3. Roast for 20-30 minutes or until tender and golden.

This may be one of my favorite Brussels Sprouts recipes yet….

Oh, and PS. EASY.

Garlicky Lemon Brussels Sprouts

Garlicky Lemon Brussels Sprouts

Love

Crista


Nov
26

Roasted Brussels Sprouts & Grapes

I am obsessed with Thanksgiving this year. Over the last few days, I’ve made at least one Thanksgiving-ish dish every day. Apple Parsnip Mash, Honeycrisp Apple JuiceBreakfast Quinoa and these Roasted Brussels Sprouts with Grapes are among some of those dishes. 

I’m taking advantage of the Brussels Sprouts season this year, there are several dishes that I plan on making with them – including a dish that I’m going to make for Thanksgiving. My favorite way to prepare Brussels Sprouts is roasting them with different seasonings and flavors, but for my Thanksgiving feast, I am going to use them in a salad, raw…. combined with kale. (YUM, right?) 

Roasted Brussels Sprouts with Grapes
Author: 
 
Ingredients
  • 1½ pounds Brussels Sprouts, trimmed and halved
  • 1 pound red seedless grapes, halved
  • ½ lemon, juiced
  • 4 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • sea salt & black pepper to taste
Instructions
  1. Heat oven to 350 degrees.
  2. On a baking sheet, toss the brussels sprouts and grapes with the olive oil, balsamic vinegar, and lemon juice, salt, and pepper.
  3. Roast until caramelized and tender, about 20-30 minutes.

 Happy Holiday Season my friends! xo

Roasted Brussels Sprouts & Grapes

Love

Crista


Oct
03
I am sooo excited to do my first recipe swap with another blogger. I approached Linda, The Urban Mrs. (who is no longer blogging, BOO!!!) about swapping because she has been extremely supportive of my blog via social media. The Urban Mrs blog featured tons of awesome recipes, many plant-based and veg-friendly. Some of my favorites were: Spicy Tempeh Chips, Quinoa Garden Salad, Mix Berry Jam with Merlot, and Banana Brownies with Choco Sea Salt. Is your mouth watering yet? I’d do anything to get my hands on some of her recipes again.
 
Brussels Sprouts Gratin

The Urban Mrs: Oh, hello! First of all, thanks to Crista for hosting me here! We both met through blogging and social media. Fun, right? I hope we can meet in-person one of these days. I always drool every time I visit her blog and read her fresh and delicious recipes, so when Crista thought of doing exchange recipes, I replied yes right away.
 
I love brussels sprouts and can’t stop eating them weekly. The recipe I’m about to share is a perfect recipe for Thanksgiving or any gatherings, but also works for any weekdays supper.
 
Brussels Sprouts Gratin
 
4.0 from 1 reviews
Brussels Sprouts Gratin
Author: 
 
Ingredients
For the topping:
  • 3 cups Panko bread crumbs
  • 3 tbs butter, melted
  • 1½ tsp lemon zest
  • ½ tsp salt
  • ½ tsp ground pepper
  • 2 tbs minced fresh flat-leaf parsley
For the gratin:
  • 1 tbs butter OR Earth Balance vegan butter
  • 2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
  • 2 tbs all purpose flour
  • 8 oz. Gruyere cheese, grated
  • ½ oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp lemon zest
  • ¾ tsp ground pepper
  • 1 cup (250 ml) heavy cream
  • 1 medium onion, thinly sliced
  • 1 tbs olive oil
  • 1 tsp raw sugar
  • Salt to taste
Instructions
  1. Preheat the oven to 375F.
  2. To make the topping, in a bowl, stir together all the ingredients and set aside.
  3. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  4. To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they're browned and soft.
  5. In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
  6. Stir in the cream, then the brussels sprouts and caramelized onions.
  7. Transfer the mixture to the prepared fry pan and smooth the top.
  8. Sprinkle the bread crumb mixture evenly on top.
  9. Bake until the bread crumbs are golden brown, about 35 minutes.
  10. Let the gratin rest for 15 minutes before serving.
Notes
This recipe can be made with some vegan substitutes like plain soy milk and/or vegan heavy cream instead of dairy heavy cream and Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn't substitute it - it looks too good.

Brussels Sprouts Gratin

 This recipe has become the #1 pinned recipe on my site, which means that people are LOVING it. I’ve gotten several e-mails of praise from people who have made this dish for their Holiday feasts and I plan to make this dish for my Thanksgiving feast this year.

THANK YOU Linda for hooking us up with your kitchen genius.

Love

Crista