ROASTED BRUSSELS SPROUTS WITH GARLIC
Roasted Brussels Sprouts with Garlic
Prep/Cooking Time: 45 minutes
Servings: 4
Ingredients:
1 lb. brussels sprouts
4 to 6 Tablespoons extra virgin olive oil, for bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 Tablespoon balsamic vinegar
Instructions:
1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Brussels Sprouts Slaw
Prep/Cooking Time: 25 minutes
Servings: 9
Ingredients:
6 cups water
1 lb. fresh Brussels sprouts
2 green onions (scallions), minced
¼ cup rice wine vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon lower sodium soy sauce
2 Tablespoons Splenda
1/4 cup lite mayonnaise
¼ tsp black pepper
1/2 cup slivered almonds (toasted)
Instructions:
1. In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
2. Trim the stems on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
3. In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
4. Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.
Roasted Winter Squash Soup
Prep/Cooking Time: 30 minutes
Servings: 8
Ingredients:
1 butternut squash (or other winter squash), chopped (about 6 cups)
1 large sweet potato, chopped (about 3 cups)
1 Tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
1 large apple, chopped
4 cups vegetable broth (no salt)
2 Tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 400°F.
2. Toss the chopped winter squash and chopped sweet potato with olive oil, garlic, cinnamon, nutmeg, salt, and pepper then spread out evenly on a baking sheet.
3. Bake for 10 minutes, remove the pan, and add the chopped apple and return the pan to the oven to bake for an additional 10 minutes.
4. Remove the pan and allow to cool. Once cooled, add half of the squash mixture to a blender or food processor with the vegetable stock and blend until smooth. Add the remaining squash mixture and the apple cider vinegar to the blender and blend until the soup is smooth. Heat and serve.
Lentils Butternut Squash
Prep/Cooking Time: 45 minutes
Servings: 4-6
Ingredients:
1 medium onion, halved 8 garlic cloves, peeled
3 finely chopped
1 carrot, cut into chunks
1 lb. French green (Le Puy) lentils (2 1/4 cups), picked over and rinsed
3 Tablespoons extra-virgin olive oil
1 lb. butternut squash, peeled and cut into 1/2-inch chunks
2 teaspoons ground cumin
1 Tablespoon plus 1 teaspoon sweet paprika
1 teaspoon Marash or Aleppo pepper
1 teaspoon harissa
2 cups vegetable stock or water
One 14-ounce can crushed tomatoes
1 jalapeño, seeded and finely chopped
2 Tablespoons fresh lemon juice, plus lemon wedges for serving
Salt
Freshly ground pepper
Instructions:
1. In a medium saucepan, combine 1 onion half with the whole garlic cloves, the carrot and the lentils. Add enough cold water to cover the lentils by 2 inches. Bring to a boil over high heat, then cover and simmer over moderately low heat until the lentils are just tender, 25 to 30 minutes. Drain; discard the onion, carrot and garlic.
2. Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat the olive oil over moderately high heat. Finely chop the remaining onion half and add it to the casserole along with the chopped garlic and a pinch of salt. Cook, stirring frequently, until the onion is softened. Add the squash, season with salt and cook, stirring frequently, until golden. Add the cumin, paprika, Marash pepper and harissa and cook, stirring, for 1 minute. Stir in the vegetable stock and tomatoes and bring to a boil. Reduce the heat, cover and simmer until the squash is tender, about 15 minutes.
3. Stir the lentils, jalapeño and lemon juice into the casserole and season with salt and pepper. Transfer to a platter and serve with lemon wedges.
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