brussels sprouts

Brussels Sprout Salad with Pine Nuts and Cherries

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I’ve made this salad twice now.  It’s so delicious.  These pictures don’t do it justice, but trust me.  Yum!  It’s a great change of pace from the typical spring mix salad that graces out table most nights.

Brussels Sprout Salad with Pine Nuts and Cherries | Hottie Biscotti

Many side items can be made in advance, but this one requires you to make it ahead of time!  This is great for me.  I do a lot of dinner prep (or at least I try to) during nap time, and having part of the meal totally completed early in the day puts a little spring in my step.  It’s the little things, you guys!

The first time I made this I used pistachios and cherries, and this last time I used pine nuts and cherries.  Both variations were great, just depends on what you have and what you like.  You could easily leave out the nuts, use something else, and even replace the cherries with cranberries.  I wouldn’t use anything other than the parmesan, though.  The flavor is perfect with the brussels and it has a great texture that other cheeses lack.  Any hard cheese will do.  Make sure to grate it on the large holes of your grater.

The recipe is from a Test Kitchen Best of 2015 magazine I picked up at the grocery store.  The original recipe feeds 8, so I cut it in half.  While I could sit and eat the entire bowl of this by myself, it will feed 4 as a side dish.  The first time around my husband and I ate it as a side 2 nights in a row.  This last time I made it I ate it for lunch a couple days.  You need to let the salad marinate for a few hours so that the brussels soften a bit.  It is best the day it’s made, but this will last for a couple days in the fridge.

Brussels Sprout Salad with Pine Nuts and Cherries | Hottie Biscotti

 

Take the time to thinly slice the brussels.  Put some good music on or put something good on tv (may I suggest the Unbreakable Kimmy Schmidt?!) and get to work with your paring knife.  Sometimes tedious work like this is therapeutic for me.  Other than that, there isn’t too much work to be done.  I made the dressing in a mini food processor, eliminating the need to finely chop the shallot and garlic.

This is a great spring salad with lots of ways to make it your own.  Enjoy!

Brussels Sprout Salad with Pine Nuts and Cherries | Hottie Biscotti

Brussels Sprout Salad with Pine Nuts and Cherries

From America’s Test Kitchen Best of 2015

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1/2 shallot
  • 1/2 garlic clove
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, ends trimmed, halved and thinly sliced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup dried cherries, chopped
  • 1/4- 1/2 cup coarsely grated Parmesan

Directions

  1. In a mini food processor combine garlic and shallot and finely chop.  Add in the lemon juice, mustard and olive oil and pulse a few times.  Season with salt and pepper.
  2. In a large bowl toss the Brussels with the dressing, cover and refrigerate for at least an hour.  Before serving toss in the pine nuts, cherries and Parmesan.

Roasted Vegetable Pasta with Bacon and Parmesan

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Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance.  I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.

I changed a few things.  More bacon, of course.  I’m pretty sure I doubled it, but I wasn’t really keeping track.  I also roasted some brussels sprouts along with the other vegetables.  I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving.  It was a huge eye opener for me.  I guess I’d just always thought I was supposed to hate them, so I did, without any good reason.  Thank you, Lynn!  They might be one of of my favorite vegetables now.  I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette.  Not going to happen, Martha.  I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests.  It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better.  A few shaved pieces on top are all you need.

This was a lovely dinner.  A definite comfort food that fed 4 quite generously.  I will be making this again as the weather continues to cool off.  Enjoy!

Roasted Vegetable Pasta with Bacon and Parmesan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-4 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • 1 bag of brussel sprouts, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette or other medium pasta shape
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
Directions
  1. Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  2. Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.