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Creamy Brussels Sprout and Shallot Dip
Creamy Brussels Sprout and Shallot Dip
Heat a cast iron or oven-safe skillet over medium heat. Once hot add 1 Tbsp olive oil, shallot and garlic. Stir constantly as to not to let it burn. Add Brussels sprouts, 1/4 tsp each sea salt and pepper and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from heat, turning off burner as well. In a separate bowl mix together sour cream, cream cheese, mozzarella and Parmesan cheese, another pinch of salt and pepper and stir. Add Brussels sprouts mixture to the bowl and stir until well combined. Use additional Tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips. Tortilla chips were my favorite.
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Crispy Brussels Sprout Chips
Crispy Brussels Sprout Chips
Heat the oven to 400°F. Discard any stems from your scraps, reserving only the outer leaves. In a bowl, toss the leaves with a drizzle of olive oil, a healthy sprinkle of salt, and a few turns from the pepper grinder. Use your fingers to rub the leaves with oil, making sure all the surfaces are slicked with a little oil. Spread the leaves in a single layer on a bare baking sheet. Roast for 10-12 minutes until the leaves are crispy and dry. The chips are best eaten right away, fresh from the oven, but they will stay crispy for an hour or two. They will gradually start to soften and become chewier after cooking.
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Balsamic Roasted Winter Squash and Wild Rice Salad
Balsamic Roasted Winter Squash and Wild Rice Salad
Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.
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