Thursday, January 10, 2019

Maple-Glazed Brussels Sprouts

7 slices thick-cut bacon, chopped (or vegetarian substitute)
3 lbs. Brussels sprouts, trimmed and halved
Kosher salt
2 large shallots, thinly sliced
1/4 c. pure maple syrup
2 T. red wine vinegar
1/4 t. cayenne pepper

Cook bacon or vegetarian substitute and set aside. If using bacon, strain drippings and reserve.

Add 3/4 c. water to a pot and bring to a simmer. Add Brussels sprouts and 1/2 t. salt and cook, covered, shaking pot often, until barely tender, 4-6 min.

Uncover and turn heat to medium-high. Add 2 T. reserved drippings or oil, if not using bacon, then shallots, and cook, tossing occasionally, until Brussels sprouts are golden brown, 2-3 min.

Add maple syrup, vinegar, and cayenne pepper, and cook, tossing occasionally, until glazed, about 2 min. Toss with reserved bacon or substitute and serve immediately.

Serves 8.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 135. 

Wild Mushroom Toasts

2 T. olive oil, plus more if needed
1 lb. mixed mushrooms, sliced or quartered if large
Kosher salt and pepper
1 red chile, thinly sliced
1/4 c. flat leaf parsley, chopped
1/2 c. fresh ricotta cheese
1/2 c. goat cheese, softened
4 thick slices country bread, toasted

Heat large skillet on medium-high. Add oil and, in 3 batches, cook mushrooms, tossing occasionally, until golden brown and tender, 4-6 min. Season with salt and pepper. Transfer to a bowl and repeat with remaining mushrooms, adding more oil as necessary. 

Add red chile to skillet and saute until tender; mix with mushrooms and parsley.

In separate bowl, combine ricotta and goat cheese. Spread evenly among toasts, then top with mushroom mixture. Serve immediately.

Serves 4.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 130.

Saturday, January 5, 2019

Citrus Salad with Mustard Vinaigrette

1 T. whole grain mustard
1 T. lemon juice
1/4 t. kosher salt
Pinch of black pepper
2 T. extra-virgin olive oil
4 c. mixed salad greens
2 blood oranges, grapefruits, tangerines, or navel oranges (or any combination), peeled and cut into 1/2" thick rounds
2 medium red or yellow beets, cooked, peeled, and quartered
1 T. thinly sliced red onion
1/4 c. hazelnuts, chopped
2 T. chopped dill or mint (optional)

In a small bowl, stir together mustard, lemon juice, salt, and pepper. Add oil and vigorously whisk until combined.

On a large platter, toss greens with half of the dressing. Place citrus and beets over greens and drizzle with remaining dressing. Top with onion, hazelnuts, and chopped herbs, if using. Serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p. 95.

Lentil & Grapefruit Salad

6 T. extra-virgin olive oil
3 T. lemon juice
3 t. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. pepper
1 small red onion, diced
1 15-oz. can lentils, drained and rinsed
4 oz. red cabbage, roughly chopped
1/2 c. roughly chopped flat-leaf parsley
2 red grapefruits
4 c. arugula

In a large serving bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper. Stir in onion. Add lentils, cabbage, and parsley and toss to combine.

Cut away peel and white pith from grapefruits and thinly slice crossways. Gently fold grapefruit and arugula into lentil mixture and serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p.95.

Friday, January 4, 2019

Strawberry Salsa

2 c. strawberries
1 c. cucumbers
1/2 c. brown sugar (or more)
Lots of fresh cilantro, chopped
1 jalapeno pepper, chopped and seeds removed

Clean and roughly chop strawberries. Remove most of peel from cucumbers, then chop, removing seeds. Gently mix together strawberries, cucumber, and brown sugar. Taste, then add more brown sugar if needed. Add cilantro and jalapeno.

Adapted from Mud Season, p. 68.