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Shaved Brussels Sprouts Salad with Apples, Hazelnuts and Brown Butter Dressing
Shaved Brussels Sprouts Salad with Apples, Hazelnuts and Brown Butter Dressing
Preheat the oven to 350°F. Spread the hazelnuts on a rimmed sheet pan and toast for 10-15 minutes, or until nuts are lightly golden and skins are peeling away. Wrap nuts in a clean dish towel and let steam for a minute. Rub nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Roughly chop the nuts and set aside.
Shave the brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place shaved sprouts in a large mixing bowl. Halve and core the apple, then use the mandoline to cut into slices about 1/4-inch thick. Place apple slices in a small bowl and toss with 2 teaspoons lemon juice to prevent browning.
Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.
In a small bowl, whisk together the vinegar, remaining 2 teaspoons lemon juice and salt. Slowly drizzle in the brown butter, whisking constantly, until dressing is thick and emulsified. Repeat with the grapeseed oil. Taste for seasoning. Pour the dressing over the brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and mix.
Salad can be assembled ahead of time and refrigerated for several hours or up to overnight. Let sit at room temperature for 30 minutes before serving. If making more than 2 hours ahead, add the nuts just before serving for best texture.
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Lentil Soup with Parsley Root and Carrots
Lentil Soup with Parsley Root and Carrots
In a large pot, heat fat and add carrots, root vegetable and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad. Serves 4-6
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Grilled Basil Pesto Shrimp Skewers
Grilled Basil Pesto Shrimp Skewers
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
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