Maple-Dijon Roasted Brussels Sprout Stalk (20” or longer)
Author Archives: Lara Grossman
Grilled Artichokes
Brussels Sprouts, Bacon & Cheese Scrambler
Thai Red Curry with Beef and Baby Cauliflower
Chili and Lime Roasted Baby Cauliflower
Greek-Style Baby Cauliflower Sauté
Sea Salt and Cracked Pepper Brussels Sprouts Chips
Arugula Caesar Salad
Arugula Caesar Salad
This light and healthy version of a Caesar salad features crispy roasted chickpeas instead of bread croutons.
Ingredients
- 1 pkg (5 oz) Queen Victoria Baby Arugula Salad Mix
- 4 oz romaine hearts chopped
- 1/2 cup Parmesan Cheese shaved
- 1/4 cup oil-packed sun-dried tomatoes chopped
Lemony Roasted Chickpeas
- 1 can (19 oz) chickpeas drained and rinsed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp onion powder
- 1/4 tsp each salt and pepper
Yogurt Ceasar Dressing
- 1/2 cup plain yogurt
- 1 clove garlic minced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp each salt and pepper
Instructions
- Lemony Roasted Chickpeas: Preheat oven to 300°F. Pat chickpeas dry with tea towel. Combine olive oil, lemon juice, lemon zest, onion powder, salt and pepper; toss with chickpeas to coat. Spread chickpeas evenly on parchment paper–lined rimmed baking sheet. Roast for about 1 hour or until crisp and golden.
- Yogurt Caesar Dressing: Whisk together yogurt, garlic, lemon juice, olive oil, Worcestershire sauce, mustard, salt, pepper and 1/4 cup (60 mL) water until combined.
- Toss arugula salad mix and romaine hearts with dressing. Garnish with Parmesan, sun-dried tomatoes and roasted chickpeas.
Notes
Tip: To save time, use store-bought Caesar dressing if desired.
Salmon Wellington with Spinach Filling
Salmon Wellington with Spinach Filling
Ingredients
Spinach Filling
- 1 tbsp olive oil
- 1 leek white and light green parts only, thinly sliced
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 bag Queen Victoria Spinach 10 oz
- 1/2 cup cream cheese softened and cubed
- 1 tbsp milk
- 2 tsp Dijon mustard
- 1/4 tsp each salt and pepper
- pinch cayenne pepper
Salmon Wellington
- 1 sheet puff pastry thawed and cold
- 1 tbsp Dijon mustard
- 1 lb skinless center-cut salmon fillet
- 1/4 tsp each salt and pepper
- 1 egg lightly beaten
Instructions
- Spinach Filling: Heat oil in large skillet set over medium-high heat; cook leek and garlic for about 5 minutes or until golden and tender. Add lemon juice and spinach; cook for 1 to 2 minutes or until spinach is wilted. Stir in cream cheese, milk, mustard, salt, pepper and cayenne. Simmer for about 5 minutes or until thickened. Let cool.
- Salmon Wellington: Preheat oven to 400°F. On lightly floured surface, roll out puff pastry to 13-inch square; brush with mustard.
- Place salmon in center of pastry. Sprinkle with salt and pepper. Spread spinach mixture over salmon. Bring up sides of pastry, folding over to enclose salmon and spinach mixture; pinch to seal. Place seam side down on parchment paper–lined baking sheet.
- Score top of pastry in crisscross pattern with sharp knife. Whisk egg with 1 tsp water and brush over top.
- Bake for 25 to 30 minutes or until salmon is cooked to desired doneness and pastry is golden and flaky.
Notes
Tip: Test salmon by inserting an instant-read digital thermometer into the center. For medium-rare, cook to 125°F; for medium-well done, cook to 145°F.
Nutrition Facts
Per 1/6 recipe
Calories 370
Fat 22g
Cholesterol 100mg
Sodium 550mg
Carbohydrate 22g
Fiber 2g
Sugars 3g
Protein 22g
Vegetable Soba Noodle Bowl
Vegetable Soba Noodle Bowl
Ingredients
- 6 cups vegetable broth
- 2 tbsp minced shallots
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 2 tsp fresh ginger minced
- 2 tsp sesame oil
- 4 cups Queen Victoria bok choy chopped
- 4 cups Queen Victoria kale leaves chopped
- 2 tbsp toasted sesame seeds
- 8 oz soba noodles cooked according to package directions
- 4 soft-cooked eggs
- 2 Queen Victoria green onions thinly sliced
Instructions
- In large saucepan, bring broth, shallots, garlic, soy sauce and ginger to boil. Reduce heat and simmer for about 15 minutes or until shallots are softened.
- Meanwhile, heat sesame oil in large skillet set over medium heat; sauté bok choy and kale for 3 to 5 minutes or until wilted. Sprinkle with sesame seeds, tossing to coat.
- Divide soba noodles and vegetables among four bowls; ladle broth over top. Top with eggs and sprinkle with green onions.
Notes
Tip: If preferred, use poached or fried eggs.