![]() Add the mayonnaise mixture to the sprouts and toss well. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine. In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. I didn’t even bother to tell my guys that it wasn’t cabbage. In a large bowl, whisk together mustard, vinegar, honey, and oil. Holy moly – my Southwestern Brussels Sprout Slaw was amazing. Pour the vinaigrette on top of the slaw and lightly toss to evenly coat the veggies. When ready to serve, shake the mason jar again to combine all the ingredients as some separation may occur. Well…I started thinking that maybe I could whip up a slaw using the Brussels Sprouts in place of the cabbage. In a large mixing bowl, add all the ingredients for the slaw and stir to combine. My mouth is watering just thinking about it. It was a warm mixture of greens, kale and Brussels Sprouts. I didn’t find any lettuce but I did have a big bag of Brussels Sprouts! I actually bought them to try my hand at recreating a delicious side dish that I recently had at a local restaurant called Clyde’s. I started going through my fridge looking for hidden lettuce, maybe some spinach…anything fresh to go with that chicken! Cook 2 chopped slices thick-cut bacon in a skillet with. I needed a dinner that I could come home and assemble as we only had 20 minutes to eat between tutoring, karate and baseball. Combine one 10-ounce bag shaved Brussels sprouts, 1 cup halved green grapes and 1/2 cup chopped toasted pecans in a large bowl. I was bummed as I had already started some Southwest Crockpot Chicken and had planned to do a make ahead slaw for quick and easy tacos. I went to grab that last one and it was gone! I forgot that I used to make Roasted Cabbage “Steaks” as a side dish for my chicken the other night. I made a batch of Stuffed Cabbage Rolls with one of the heads of cabbage. Add nuts, raisins (or dried cranberries) and herbs. Patrick’s Day sales, I picked up two heads of cabbage. Shred Brussels sprouts in a food processor with the slicing disk. ![]() Tip directly on top of the prepared dressing. Don’t you hate when you go in your fridge to grab something and it’s gone?! Using a mandolin or sharp knife holding the stem end of the Brussels sprouts, slice them thinly. 12 ounces broccoli stalks (about 3 large) 8 ounces Brussels sprouts, trimmed teaspoon kosher salt, divided 3 tablespoons extra-virgin olive oil 2.
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