trimmings from 1 1/2 pounds of sprouts makes about 2 cups of chips
Tough outer leaves from preparing a batch of Brussels sprouts
olive oil
salt and pepper
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.
Balsamic Roasted Winter Squash and Wild Rice Salad
1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 pounds acorn or butternut squash, peeled and cut in small dice (about 3 cups)
Salt to taste
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
3 tablespoons walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
5-6 oz. baby spinach
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.
Grate the apples into a medium bowl. Toss with the lemon juice and add the salt. Allow to stand. In a small bowl, whisk together the flour, baking powder and pepper. In another small bowl, lightly beat the large egg and set aside. After the apples have stood for 5 minutes, gather them in the center of a few layers of muslin or a clean tea towel and squeeze out the excess juice. Place back in the bowl and add the flour mix and cheese. Toss until the apples are evenly coated. Add the beaten egg and mix until completely combined. Pour vegetable oil into a frying pan until it reaches 2cm up the sides. Once the oil is medium-hot, drop in a heaped tbsp. of the apple mixture. Slightly flatten with the back of a spoon. Cook the latkes on their first side for 1-2 minutes or until golden brown. Carefully flip and cook for another minute. Transfer to kitchen roll to drain, then keep warm in a preheated, very low oven. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-12-07 09:26:392015-12-07 09:26:39Apple and Cheddar Latkes
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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Apple and Cheddar Latkes
Apple and Cheddar Latkes
Grate the apples into a medium bowl. Toss with the lemon juice and add the salt. Allow to stand. In a small bowl, whisk together the flour, baking powder and pepper. In another small bowl, lightly beat the large egg and set aside. After the apples have stood for 5 minutes, gather them in the center of a few layers of muslin or a clean tea towel and squeeze out the excess juice. Place back in the bowl and add the flour mix and cheese. Toss until the apples are evenly coated. Add the beaten egg and mix until completely combined. Pour vegetable oil into a frying pan until it reaches 2cm up the sides. Once the oil is medium-hot, drop in a heaped tbsp. of the apple mixture. Slightly flatten with the back of a spoon. Cook the latkes on their first side for 1-2 minutes or until golden brown. Carefully flip and cook for another minute. Transfer to kitchen roll to drain, then keep warm in a preheated, very low oven. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.
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