Sea Salt and Cracked Pepper Brussels Sprouts Chips
Author Archives: Lara Grossman
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.
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
This crunchy salad is dressed in a lively, bright green dressing. The addition of grilled chicken makes it a filling lunch or dinner entrée.
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp each salt and pepper divided
- 4 boneless chicken breasts
- 1 cup thinly sliced fennel fronds reserved
- 1/2 cup thinly sliced celery heart
Avocado Dressing
- 1 ripe avocado peeled and pitted
- 1 green onion coarsely chopped
- 1 clove garlic
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp anchovy paste
Instructions
- Avocado Dressing: In food processor, combine avocado, green onion, garlic, cilantro, parsley, lemon juice, olive oil, anchovy paste, 1/4 cup of water and reserved fennel fronds; purée until smooth.
- Preheat oven to 375°F (190°F). Toss together cauliflower and broccoli florets, olive oil, and half of the salt and pepper; place in single layer on parchment paper– lined rimmed baking sheet. Roast for about 20 minutes or until soft and golden.
- Preheat grill to medium-high; grease grate well. Sprinkle chicken with remaining salt and pepper. Grill, turning once, for about 12 minutes or until no longer pink inside.
- Combine cauliflower mixture, fennel and celery heart; toss with dressing. Slice chicken breasts; arrange over salad.
Notes
Tips:
- For a little sweetness, toss 2 peeled, cored and thinly sliced apples or pears with salad.
- You can also make this salad with cold leftover chicken.
Collard Greens
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
A cold preparation of our Chopped Collard Greens in a Mediterranean salad with bright colors, bold trendy flavors and fresh crisp textures.
Ingredients
Salad
- 6 cups Collard Greens Chopped
- 2 cups Watermelon Radishes cut into matchsticks
- 2 cups Granny Smith Apples cut into matchsticks
- 1 cup Celery Chopped
- 1 cup Toasted Sliced Almonds
- 2 cups Sweet Potatoes (cut into curls or fine julienne) + Oil for Frying
Dressing
- 3 oz. Red Wine Vinegar
- 3 oz. Basil Infused Olive Oil
- 2 oz. Hummus Prepared
- 1 tsp Peeled Shallots Minced
- 1 tsp Granulated Garlic
- Salt and Pepper (To taste)
Instructions
- Add Dressing ingredients to a blender, except Basil Oil, blend for one minute then incorporate Oil slowly.
- Heat Canola Oil to 350 degrees and fry Sweet Potato Curls until edges begin to brown, remove and dry on paper towel.
- In a bowl, combine Chopped Collard Greens, Apples, Almonds, Radish, and Celery. Toss with dressing to coat and center salad on plate. Top with fried Sweet Potato curls.
Grilled Leeks Walnuts and Herbs
Grilled Leeks with Walnuts and Herbs
For a simple recipe, this dish delivers impressive flavors. Grilling leeks until tender and lightly charred brings out their wonderful sweet and complex taste.
Ingredients
- 2 bunches Queen Victoria Leeks (white and light green portion only)
- 3 tbsp olive oil divided
- 1/4 cup toasted walnuts chopped
- 2 tbsp fresh parsley leaves packed
- 2 tbsp fresh basil leaves packed
- 1 each garlic clove minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat grill to medium-high heat; grease grates well. Leaving root end intact, slice leeks in half, lengthwise. Brush with 1 tablespoon oil; grill, turning once, for 6-8 minutes or until tender and lightly charred.
- Slice off root ends; cut leeks into bite-size pieces. Toss with walnuts, parsley, basil, garlic, remaining oil, lemon zest, lemon juice, salt and pepper.
- TIP: serve as a side dish, toss with pasta, or add to sandwiches.
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Cream of Leek and Potato Soup
Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.
Ingredients
- 2 tbsp butter
- 2 bunches Queen Victoria leeks sliced (white and light green parts only)
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 4 cups vegetable broth sodium-reduced
- 1 lb potatoes peeled and chopped
- 2 sprigs thyme fresh
- 2 each bay leaves
- 2 tbsp whipping cream
- 2 tbsp lemon juice
- 1 pinch nutmeg
- 4 tsp canola oil
- 1 tsp all-purpose flour
- 4 tsp fresh chives finely chopped
Instructions
- Pre-heat oven to 425 degrees. Melt butter in saucepan over medium heat; cook half of the leeks and 1/4 teaspoon each of the salt and pepper for 8-10 minutes, or until lightly golden brown and tender.
- Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15-18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1-2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
- Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper-lined baking sheet. Bake, turning once, for 8-10 minutes or until golden brown. Let cool completely.
- Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.
Sautéed Brussels Sprouts with Caramelized Shallots
Ingredients
- 2 tbsp olive oil
- 6 medium shallots peeled and thinly sliced
- 2 lbs Brussels sprouts washed, dried, trimmed and cut int half lengthwise
- ¼ cup pine nuts toasted
- 2 tbsp fresh lemon juice
- ¼ cup Parmesan cheese grated
Instructions
- Heat oil in large, deep skillet over medium heat.
- Add shallots to pan and sauté for five minutes. Increase flame to medium-high and add Brussels sprouts to pan. Stir every few minutes until shallots are golden brown and sprouts are slightly crispy, about 15 minutes.
- Remove from heat. Stir in pine nuts, lemon juice, and parmesan cheese. Season with salt and pepper.
Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts washed, dried, trimmed and sliced in half lengthwise
- 4 tbsp olive oil divided
- ¼ tsp kosher salt
- ¼ tsp fresh-ground pepper
- 3 sweet Italian chicken sausage cut into ½ inch slices
- 1 lb fresh or dried pasta of choice
- ½ cup pesto
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 400. Add 1 Tbsp. olive oil to cast iron skillet and heat over medium-low flame. Toss sprouts with 1 Tbsp. olive oil, salt and pepper and add to hot skillet. Place skillet in oven and roast for 30 minutes, stirring every ten minutes, until slightly crispy.
- Meanwhile, as the sprouts are roasting, start heating pasta water and add remaining olive oil to an extra large skillet. Heat oil over medium flame and add sliced sausage. Brown sausage on each side.
- Cook pasta al dente according to package instructions. Reserve 1/4 cup pasta cooking water and drain pasta. Add pasta, cooking water, roasted sprouts, and pesto to sausage pan and sauté over low flame for 2-3 minutes to finish cooking.
- Serve with parmesan cheese on the side.