Tag Archives: vegetables

Caramelized Brussels Sprouts with Pecans

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caramelized brussels sprouts with toasted pecans

caramelized brussels sprouts with toasted pecans

My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.

Recipe

Serves 3-4 as a side dish.

1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes

Instructions

1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.

Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!

Lasagna is for Lovers

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With fall just around the corner it’s time to cozy up with some comfort food and a glass of big, hearty red wine. Here is my favorite lasagna recipe… and for you health nuts it’s vegetarian and gluten free.This recipe is based on one I found at Gluten-free Goddess. This recipe is incredibly forgiving and can make the most inept cook look like a culinary rockstar.

Ingredients

4 cups of your favorite marinara sauce (approx. 1 ½ jars) or make your own

1 box of uncooked lasagna noodles (I prefer the gluten free brown rice noodles for their heartiness)

4 heaping cups of homemade roasted vegetables, cube before roasting (broccoli, cauliflower, zucchini, onion, garlic, eggplant, and red bell peppers all work well in this recipe. I usually use a blend of all the above or whatever is in the fridge)

3-4 garlic cloves, minced

16 oz. ricotta cheese

½ cup shredded mozzarella

1 cup grated parmesan

1 8 oz. log of goat cheese, cut into slices

1 or 2 dashes of nutmeg

1 ½ T. fresh basil, minced

1 T. fresh Italian parsley, minced

 Instructions

1.  Preheat oven to 350 degrees Fahrenheit

2.  In large mixing bowl mix egg, ricotta, mozzarella, parmesan, nutmeg, garlic, basil, and parsley

3.  Prepare 9 x 13 inch baking dish by covering the bottom with approximately ½- ¾ cup marinara sauce.

4.  Layer 3 lasagna noodles over the marinara.

5. Spread ½ cheese mixture evenly over lasagna noodles

6. Spoon a layer of roasted vegetables over the cheese and spread evenly.

7. Layer 3-4 more lasagna noodles and cover with marinara (approx. 1 cup) and follow with the remaining roasted veg and cheese blend.

8. Layer the remaining lasagna noodles and press down with a large spatula. Cover with remaining marinara sauce. And finally lay the sliced goat cheese on top.

9. Bake uncovered for 50-60 minutes on the middle rack.

10. Let stand for a couple minutes before serving.

Tip: Make sure your noodles are completely covered in sauce, so you don’t end up with tough edges.

Cozy up and enjoy!!!