Brussels Sprouts Caesar Slaw

Brussels Sprouts Caesar Slaw

The other day I was in the mood for some Brussels sprouts, so I purchase a bag of them at Trader Joe’s. I decide that I wanted to keep it simple, which meant no cooking or roasting, but slicing the healthy cabbage-like nuggets. For the dressing, I used equal amounts of lemon juice and mayonnaise with some minced garlic, Dijon mustard and Worcestershire sauce for added flavor! For some crunch, I made my own croutons using the wheat sourdough bread I had and  then tossing the cubes with some olive oil and baking them in the oven. The Brussels sprouts slaw was a nice light side for dinner, one that my husband gave me thumbs up!

Brussels Sprouts Caesar Slaw

Ingredients:

  • 1 pound Brussels sprouts, cut in half and thinly sliced
  • 2 slices sourdough bread, sliced into ½-inch cubes
  • 1 tablespoon organic olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons organic mayonnaise
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • Sea salt
  • Freshly ground pepper
  • Freshly grated Parmesan cheese (optional)

Directions:

  1. Preheat oven to 375 degrees. Toss bread cubes with olive oil. Place cubes on a rimmed baking sheet in a single layer. Bake for about 10 minutes, until golden brown.
  2. Whisk together lemon juice, mayonnaise, garlic, mustard, Worcestershire sauce. Add salt and pepper to taste.
  3. Put Brussels sprouts in a large bowl. Toss sprouts with dressing. Top slaw with croutons. Garnish with Parmesan cheese, if desired. 4 servings.

Brussels Sprouts Caesar Slaw

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Roasted Delicata Squash

Roasted Delicata Squash

For the last couple of weeks, I have been seeing this “new” squash, delicata, at my local Trader Joe’s. I did some research on it and decided to buy it this weekend. Delicata is a winter squash with yellow skin and green striations. The great thing about this squash is the skin is edible, so no peeling needed! It is an excellent source of vitamin A and a good source of vitamin C and fiber. Since it was the first time my husband and I were trying this “new” vegetable, I prepared it very simply by roasting it with grapeseed oil, salt and pepper. It was delicious! The flavor and texture reminded me of a sweet potato. Another simple and healthy vegetable to add to our list of items we should eat!

Roasted Delicata Squash

Ingredients:

  • 1 medium delicata squash
  • 1 tablespoon grapeseed oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Line a rimmed baking pan with foil.
  2. Preheat the oven to 425 degrees.
  3. Cut off both ends of the squash. Cut in half lengthwise. Spoon out the seeds, then make ½-inch slices.
  4. Brush both sides with oil. Place on baking pan in a single layer. Add salt and pepper to taste. Roast for about 30 minutes, until golden brown. Serves 2.

Roasted Delicata Squash

Organic Spicy Sautéed Kale and Garbanzo Beans

Organic Spicy Kale and Garbanzo Beans

Since I started blogging, I have become a lover of kale, especially when I can buy it organic, cut, washed and ready to use! In this hearty side dish, the garbanzo beans helps to balance out the slightly bitter taste of the kale along with the garlic and red pepper flakes. There are only six ingredients to make this tasty and healthy side! I found this wonderful recipe on the Williams Sonoma, Vegetable of the Day, by Kate MacMillan (Weldon Owen, 2012).

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Ingredients:

  • 2 large garlic cloves, thinly sliced
  • 2 tablespoons organic extra-virgin olive oil
  • 1 package (10 ounces) Trader Joe’s Organic Tuscan Kale
  • 1 can (15 ounces) organic garbanzo beans
  • Red pepper flakes
  • Sea salt

Directions:

  1. Warm olive oil over low heat in a large non-stick frying pan. Add garlic and stir frequently, until soft, but not brown for a few minutes.
  2. Place half of kale in frying pan. Cover pan and let kale wilt for a few minutes. Add remaining kale and stir, until kale is coated with olive oil. Cover and cook, until kale is tender for 15 to 20 minutes.
  3. Stir in garbanzo beans. Add salt and red pepper flakes to taste. Sauté for about 5 minutes, until beans are heated through. Serve immediately. Serves 4.

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Spaghetti Squash with Parmigiano-Reggiano Cheese

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I love spaghetti squash, but I don’t like the task of cutting uncooked squash in half. By boiling it in a stock pot, it is so much easier to cut in half and you can eliminate the oil needed for roasting. This recipe is so simple and tasty!

Ingredients:

  • 1 spaghetti squash
  • 1 tablespoon organic butter
  • 1 tablespoon extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

  1. Place squash in a stock pot and cover with water. Bring water to boil over high heat. Then simmer on low heat for about 30-35 minutes. Cook until you can pierce squash easily with fork. Cooking time will vary depending on the size of the squash.
  2. When squash is done, drain and set aside, until is cool enough to handle. When cool, cut it in half and discard the seeds. Using a fork gently scrape, carefully separating the strands. In microwave, melt butter. Combine butter and olive oil together. You can use all olive oil if you prefer, I just like the slight taste of butter. Drizzle over squash and stir. Add salt and pepper to taste. Sprinkle with cheese. Serves 6.

Organic Butternut Squash Puree

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When I had leftover roasted butternut squash, I decided not to reheat it, but to make it into a delicious puree! It can’t get any easier that. Here is the recipe for the roasted squash, if you don’t have leftovers:

Roasted Organic Butternut Squash

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Preheat oven to 350 degrees. Mix well in a large bowl, the squash, oil, garlic, salt and pepper. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.

Organic Butternut Squash Puree

  • Roasted organic butternut squash
  • Organic nonfat milk or liquid of your choice
  • Chopped parsley for garnish

Put the cooked squash in a blender or food processor. Add a little liquid—milk, stock or water. Place in a serving bowl and reheat in microwave, if needed. Garnish with parsley and serve.

Baked Organic Sweet Potato Fries

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This is such a delicious side dish and so quick and easy to prepare! Since I used organic sweet potatoes, it was not necessary to peel the potatoes, so you benefit from the additional fiber and nutrients!

Ingredients:

  • Organic sweet potatoes
  • Organic sunflower oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Cut about 1/2 inch off each end of potato. Slice potatoes into even sticks a little bigger than 1/4 inch in width.
  3. Use enough oil to coat the sticks. I used a tablespoon of oil for 3 small potatoes.
  4. Spread on a cookie sheet, so they are not touching each other. Add salt and pepper.
  5. Roast for 10 minutes and turn sticks over. Then roast for another 10 minutes until golden brown. Serve immediately. I used one small potato per person.

Roasted Organic Butternut Squash

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During my weekly shopping trip to Costco, I came across organic butternut squash that was already cut into pieces, so I could not pass it up!

Ingredients:

  • 2 pounds organic butternut squash, peeled and seeded, cut into 1-inch pieces
  • 1 tablespoons organic extra-virgin olive oil
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix well in a large bowl, the squash, oil, garlic, salt and pepper.
  3. Transfer squash to a rimmed baking sheet lined with foil. Arrange squash in one layer and roast for about 20 minutes and flip over once and continue to roast for another 20 minutes or until squash is tender. Serves 4.