So my Brussels sprout obsession is back in full swing again. They are everywhere and it is glorious. I have been doing a lot of roasting with Brussels sprouts and that’s all well and good, but sometimes I don’t have the patience to roast things. I have my favorite B. sprout salad that I make quite frequently, but I was in the mood to switch things up. This salad seemed like the perfect alternative.
I thought that the blue cheese and cranberries were the perfect combination of tangy and tart. They really worked well together. The only thing I wish I had added to this salad were some toasted walnuts. This is probably just because I’m so used to my favorite Brussels sprouts salad having toasted walnuts in it, but I really think the earthy, toasted flavor would have complemented and really balance out the rest of the salad.
Brussels Sprouts Gorgonzola Salad with Cranberries
For the Salad
- 1 pound Brussels sprouts, trimmed, cleaned and shredded (should yield about 5 shredded cups)
- 4 ounces finely crumbled Gorgonzola
- 1 small red onion, halved and finely diced
- 1/3 cup sweetened dried cranberries
For the Dressing
- 1 1/2 Tablespoons grainy dijon mustard
- 1/4 cup unfiltered apple cider vinegar
- 1/4 cup mayonnaise or greek yogurt (I used a combination)
- Kosher salt and freshly ground black pepper, to taste
- In a small bowl, whisk together the dressing ingredients. Set aside. In a large bowl, toss together the Brussels sprouts, Gorgonzola, onion and cranberries. Drizzle with dressing. Toss to evenly distribute. Serve immediately or refrigerate 1 hour.
Posted in Food, Gluten-free, Recipes, vegetarian
Tagged blue cheese, brussels sprouts, cheese, cranberries, food, gluten free, recipes, salad, side dish, vegetarian
I have made this recipe at least once a week for the last month. I’m kind of obsessed with it. Roasted broccoli has quickly become my favorite side dish (sorry brussels sprouts). I love coming up with new combinations for serving roasted broccoli. This is definitely one of my favorites.
Capers are totally under utilized if you ask me. I add them into just about every dish possible. They add so much flavor. In this dish they really complemented the earthy taste of the roasted broccoli. If you were in a hurry, you could also use this sauce over steamed broccoli, but I really think roasting the broccoli brings much more flavor.
Broccoli with Caper-Mustard Sauce
- 1 pound broccoli
- olive oil
- 3 Tablespoons butter
- 1 Tablespoons grainy Dijon mustard
- Juice of one lemon
- 2 Tablespoons capers
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- When broccoli is almost done, in a small saucepan, whisk butter, mustard, and lemon juice over medium heat. Once butter has fully melted and mixture has emulsified, add capers. Pour sauce over the broccoli and serve.
Posted in Food, Gluten-free, Recipes, Side Dish, vegetarian
Tagged broccoli, capers, food, gluten free, recipes, side dish, vegetarian
I have been pretty obsessed with roasted broccoli for the last few months. I have been looking for as many different ways to prepare it as possible. This has become on of my favorites. I usually just use kalamatas with this dish, but I had a handful of green olives left, so I threw them in to use them up as well. They made a great addition. The red pepper flakes are totally optional, but I think they give a nice little edge to the dish. I also really like to throw pasta sauce over this to make a heartier side dish (Trader Joe’s Roasted Garlic Pasta Sauce is my favorite). It’s also quite good with pasta sauce and polenta to make a full meal.
Roasted Broccoli & Olives
- 1 large head broccoli
- 1 cup kalamata olives
- 1 teaspoon garlic powder
- 1 Tablespoon olive oil
- 1/2 lemon, juiced
- 1 Tablespoon finely grated cheese (I used asiago)
- red pepper flakes, to taste
- Heat oven to 425F.
- Cut broccoli into bite sized pieces. Place in a plastic bag and add olives, garlic powder and olive oil. Toss to coat and pour onto rimmed baking sheet.
- Place baking sheet in oven for 15-20 minutes, or until broccoli is lightly browned and tender.
- Put broccoli and olives in serving dish. Squeeze lemon juice and grate cheese over broccoli. Sprinkle red pepper flakes over the dish to taste.
Posted in Cooking, Gluten-free, Recipes, Side Dish, vegetarian
Tagged broccoli, cooking, food, gluten free, olives, recipes, side dish
It’s Memorial Day weekend here in the States, which means it’s unofficially summer! That means it’s now time for barbecues and flip-flops and margaritas and baseball. Barbecues require more than just a grill and some meat, side dishes are also necessary. I have to admit, I am very, very wary of other people’s foods at barbecues. Several summers ago I suffered the wrath of a mayonnaise-laden potato salad that had been sitting out too long. Needless to say, it was not an enjoyable experience. Ever since, I’ve be a fan of mayo-less options and refrigeration.
This potato salad has tons of flavor and no mayo, so it’s the perfect summer side in my dish. This is also a vegan dish. As a
recovered former vegetarian, I always appreciated when there were tasty non-meant options at barbecues. I swear some people randomly add bacon to side dishes just to spite non-meat eaters. This potato salad should keep everybody happy. I searched and searched for a recipe that had the flavors I was in the mood for and came up flat, so I just threw together what sounded good in my head and hoped for the best. I like really strong and tangy flavors, so the combination of capers, vinegar and lemon juice was perfect to me. I also only used 3 tablespoons of oil, since olive oil isn’t my favorite flavor/texture. If you think the capers and vinegar might be overwhelming, slightly upping the amount of oil should help balance it out.
- 3 pounds potatoes, scrubbed or peeled and cut into bite-size pieces
- 1 bunch green onions, finely chopeed
- 3-5 Tablespoons olive oil
- 3 Tablespoons white wine vinegar
- 3 Tablespoons grainy dijon mustard
- 2 Tablespoons capers, drained and rinsed
- 2 sprigs fresh dill, finely chopped
- 1 lemon, juiced
- Kosher (or coarse) salt and pepper, to taste
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot, uncovered, with off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, which is good for potato salad purposes.)
- While the potatoes are cooling, combine all the other ingredients together in a large bowl. Adjust flavors to taste.
- When the potatoes are cool, add into the large bowl and toss lightly to coat with the dressing.
Posted in BBQ, Cooking, Gluten-free, Recipes, Salad, Side Dish, Vegan
Tagged food, gluten free, onions, potatoes, recipes, side dish, vegan
So, I have a billion bags of frozen peas in my freezer and by a billion, I mean 3, but they were taking up a lot of space and were starting to bug me. This is the perfect summertime recipe. There is no cooking or heat involved, which is definitely a plus on a super hot day. The ingredients might sound a little odd at first, but trust me, they work together perfectly. The sweetness of the peas definitely bring out the flavor of the feta and onions. It’s not too creamy either, which is usually a problem with a lot of summer salads. I used a scant 1/3 cup of greek yogurt and a tablespoon of mayonnaise and 5 Tablespoons of white balsamic vinegar. I really like vinegar, so I thought it was just the perfect amount.
Balsamic Pea Salad
- 1 (16 ounce) package frozen green peas
- 1/2 cup chopped almonds
- 1/2 cup chopped green onions
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
- 1/3 cup greek yogurt/mayonnaise/sour cream
- 3-5 Tablespoons balsamic vinegar (I would recommend white balsamic vinegar if you can, regular is fine, it will make the color a little off looking)
- black pepper to taste
- Place peas in a colander, and run warm water over them until they are thawed. Drain and place in a large bowl.
- Toast almonds in a skillet over medium heat. Remove from heat and allow to cool slightly.
- In the bowl of peas, stir in onions, feta cheese, and greek yogurt/mayonnaise/sour cream. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerator for at least 30 minutes.
- Stir in almonds and serve.
Posted in Gluten-free, Recipes, Salad, Side Dish, vegetarian
Tagged BBQ, food, gluten free, peas, recipes, side dish, vegetarian
I’m really into slaws at the moment. There is something so summery about them. This one was just about perfect to me. It was flavorful with a bit of spice. I didn’t have any cabbage on hand, but I did have some broccoli. The slaw dressing would also make a great salad dressing for any salad. I made this for dinner one night and I found that the broccoli was still nice and crispy the next day for lunch. It was all finished off by dinner a day later, so it will keep at least a day in the fridge (if it actually lasts that long). If I had cilantro on hand when I was making this, I definitely would have thrown some in as well.
Chipotle Broccoli Slaw
- 3/4 cup greek yogurt/mayo/sour cream (or combination of the 3)
- 2 limes, juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 chipotle pepper in adobo, diced (remove or leave seeds depending on how spicy you want it)
- 1 teaspoon adobo sauce from chipotle can
- 1 (large) clove garlic, minced
- 1 bag of pre-julienned broccoli slaw or 1 small bunch broccoli and 2 large carrots julienned
- 1 small red onion, diced
- 1 small bunch green onions, chopped (about 6-7)
- Kosher salt, to taste
- Prepare the dressing: In a large bowl, stir together yogurt/mayo/sour cream, lime juice, vinegar, honey, chipotle, adobo sauce, garlic and salt to taste.
- Toss in the broccoli, carrots, red onion, and green onions. Toss to coat.
- Cover and place in refrigerator for at least 3o minutes.
Posted in Food, Gluten-free, Recipes, Salad, Side Dish, vegetarian
Tagged Appetizer, broccoli, chipotle, food, gluten free, recipes, side dish, vegetarian
After my first adventure with salt and vinegar chickpeas, I decided it was time to venture other foods. Salt and vinegar potato chips are probably my favorite flavor. I love how tangy they are. I figured salt and vinegar potatoes had to be pretty good as well. These definitely have a much mellower flavor than potato chips. They definitely absorb the vinegar flavor, but it is not as overpowering or overwhelming as a bag chip might be. Even if you aren’t a fan of the chips, you might find these enjoyable.
Salt and Vinegar Roasted Potatoes
- 2 large baking potatoes, peeled
- white vinegar
- kosher salt
- olive oil
- Heat oven to 425F/220C . Thinly slice potatoes on a mandolin. Place slices in a large pot. Pour in enough vinegar to cover potatoes.
- Bring potatoes to a boil and then allow to simmer until just fork tender, about 5 minutes. Remove pot from heat and allow to cool in the vinegar at least 30 minutes.
- While the potatoes are cooling, prepare two rimmed baking sheets by coating with olive oil. Drain the potatoes well. Place slices on the baking sheets and lightly coat the tops of the potatoes as well. Bake the potatoes for 35-40 minutes until the potatoes are crispy, flipping half way through.
- Remove from oven. Toss with kosher salt to taste. Serve immediately.
Posted in Food, Gluten-free, Recipes, Side Dish, Vegan
Tagged Appetizer, food, gluten free, potatoes, recipes, side dish, vinegar
I first had this coleslaw at a Texas barbecue place in Tokyo. It’s owned by a real, live Texan, so it was pretty much perfect. I had never had ribs or brisket that tasted that good before. But me being the odd person that I am, the thing that I enjoyed most about the meal was the coleslaw. I’ve never really been a fan of coleslaw before, but since I’ve been on this weird brussels sprout/cabbage bender the last few months, I have a new-found appreciation. In my mind, this might be the perfect combination for a coleslaw. Since cabbage is a fairly bland base, you need to jazz it up a bit and the sweetness of the apples and honey and the tart vinegar in the dressing definitely do that.
I will admit, I just bought a bag of already shredded cabbage. It definitely sped up the preparation process. I was also happy to discover that the (little bit of) leftovers kept really well overnight and made for an excellent morning snack. I am already looking forward to making this all summer long.
Apple Coleslaw with Poppyseed Dressing
- 1/4 cup cider vinegar
- 3/4 cup mayonnaise
- 2 tablespoons poppy seeds
- 1/4 cup honey
- Kosher salt and freshly ground black pepper, to taste
- 1 medium cabbage, cored, finely shredded or one package of shredded cabbage
- 2 large carrots, peeled, julienne
- 1 bunch scallions, thinly sliced
- 2 Fuji apples, cored and chopped
- Prepare the Poppy Seed Dressing. In a medium bowl, combine the first 5 ingredients together until well blended. Set aside.
- Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, and apples. Pour in the dressing and toss until well blended. Refrigerate at 30-60 minutes before serving, mixing the salad at least once to distribute the dressing.
Posted in Food, Gluten-free, Recipes, Salad, Side Dish
Tagged apple, cabbage, food, gluten free, onions, recipes, salad, side dish