It's gonna be warm this week. Like, I need to cook outside in the sunshine warm this week. Fire up the grill. Pick up some fresh zucchini. Make an awesome salad that will convince your friends that you’re a master of all things grilled, fresh, and delicious. Eat said salad. Repeat.Read More
Everyone laughed at my original suggestion of salad skewers. Well, not all of them laughed. Some of them just stared at me with blank expressions and others looked concerned for my mental state. Regardless, here I am, posting beautiful pictures of these DELICIOUS salad skewers topped with healthy homemade blue cheese dressing. HA! Bye haters.Read More
A decadent little salad or side perfect for holiday hosting! This salad has warm blistered grapes, the peppery bite of radicchio, crunch from pistachios, and smooth pecorino cheese. It's a serious crowd pleaser.Read More
Some veggies get a bad wrap. Brussels sprouts are one of those veggies. Just the name elicits frowns and twisted faces on some. That's because it's pretty easy to make brussels sprouts taste terrible and once you've had them terrible, it's hard to believe they can be delicious, but for all you Brussels sprouts skeptics out there, there's hope.
Brussels sprouts are a cruciferous vegetable, known for their nutrient content and sulfur containing chemicals that turn into biologically active compounds thought to have cancer fighting properties within the body. They're part of a healthy diet and there are a few fool proof ways to ensure that they taste great. This recipe is one of them. It gives the healthy veggie a little sweetness, making it the star of the dinnertime show.
The recipe makes enough balsamic honey for 2 pounds of brussels sprouts, so don't use it all! You can try to cut it down if you don't want to make it all or you can use the leftovers in a salad dressing or stirred into some plain greek yogurt the next day!
Easy Brussels Sprouts with Balsamic Honey
- 1 tablespoon olive oil
- 3 cloves garlic, thin sliced
- 2 (9oz) containers brussels sprouts, trimmed & quartered
- kosher salt & fresh ground black pepper
- 3/4 cup white balsamic vinegar
- 2 tablespoons packed light brown sugar
- 2 teaspoons honey
- 1 bay leaf
- shaved pecorino romano or parmesan cheese for topping
Add the olive oil and garlic to a large saute pan over medium heat. Allow the garlic to cook until fragrant and beginning to brown. Add in the brussels sprouts. Cook on medium, tossing periodically, until the sprouts become golden browned and begin to caramelize. If the pan becomes too dry add a splash of olive oil or a tablespoon water to provide some moisture. Season with salt & pepper to taste.
Meanwhile, combine the vinegar, brown sugar, honey, and bay leaf in a saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until lightly syrupy (10-12 minutes). Remove from heat; let cool until thick & glossy (6 minutes). Remove the bay leaf.
Transfer the sprouts to a serving dish. Drizzle lightly with balsamic honey and sprinkle with shaved cheese just before serving.
- adapted from Food Network Magazine
Halloween is quickly approaching! Snack a little smarter this year by replacing some junk with these Jack-O-Lantern Bell Peppers. They're easy to make, absolutely adorable, and perfect for filling up with your fave veggie dip - I recommend a tangy homemade buttermilk ranch dip. You, your parents, your kids, your kids friends, your colleagues, your neighbors, etc, etc, ... are all gonna love them.Read More