Roasted Brussels Sprouts

After having a similar dish at Alta in Manhattan, I combed the internet for a similar recipe. Here is my take on what I found. This dish has bumped BS up to my favorite veg of all time, it's that good!






10 oz Brussels sprouts, stem removed and halved (keep all the external leaves as well- they are best part!)
EVOO
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
*1/2 Apple, thinly sliced
1 tablespoon crème fraîche
Salt & Pepper to taste

*I prefer raisins to apple slices for a sweeter taste

Serves 4
1. Preheat the oven to 450˚F. Coat brussels sprouts in EVOO, salt and pepper and roast for 15-20 minutes until slightly charred
2. Simmer balsamic vinegar and honey in a small pan until reduced- 3-5 minutes.
3. Mix pistachios and apple slices with brussels sprouts, pour balsamic/honey reduction over and top with a dallop of crème fraîche

Ham Delights

Blend:
2 sticks of butter
3 tbsp poppy seed
1 med onion, chopped fine
1 tsp Worcestershire sauce
3 tbsp prepared mustard

Split Pepperidge Farm party rolls, spread top and bottom w/ above mixture. Place on rolls:

1 lb boiled ham, shredded
1/2 lb Swiss Cheese, cut into sm. squares

Wrap tightly in foil. Heat in foil 10 min @ 400 degrees.

Farro and Pine Nut Tabbouleh

SELF | July 2010

by Merritt Watts and Chef Max Mackissock
The Squeaky Bean in Denver, Colorado

Yield: Makes 4 servings 1 cup farro (found at gourmet stores) 2 large heirloom tomatoes 1 small cucumber 1 clove garlic, finely chopped 1/2 small red onion, cut into 1/2-inch pieces 2 tablespoons pine nuts 1 cup canned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil Juice from 1 lemon 3/4 cup chopped fresh parsley 1/2 small jalapeño chile, seeded and finely chopped Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein

Wilted Kale Salad with Creamy Chipotle Dressing

For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing
2 small avocados (or 1 large)
2 chipotle peppers*
1/3c olive oil
1Tagave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture. Rinse off salt after it's wilted.
* Add the tomatoes and hemp seeds to the bowl and stir.
* Blend all other ingredients in a high-speed blender until creamy and mix into kale.