Author Archives: Lara Grossman

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.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins

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 with Walnuts and Herbs

Grilled Leeks with Walnuts and Herbs

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

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.

Cream of Leek and Potato Soup

Cream of Leek and Potato Soup

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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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

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.

Sauteed Brussels Sprouts with Caramelized Shallots

Sautéed Brussels Sprouts with Shallots

Sautéed Brussels Sprouts with Caramelized Shallots

Course Dinner, Side Dish

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.
Keyword Brussels Sprouts

Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts

Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts

Pesto Pasta with Sweet Italian Sausage and Roasted Brussels Sprouts

Course Dinner, Lunch

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.
Keyword Brussels Sprouts

Grilled Curry Brussels Sprouts

Grilled Curry Brussels Sprouts

Grilled Curry Brussels Sprouts

Course Appetizer, Side Dish, Snack

Ingredients
  

  • 1 lb Brussels sprouts washed, dried, trimmed and quartered
  • 2 tbsp olive oil divided
  • 1 small onion thinly sliced
  • 2 garlic cloves minced
  • 3 whole large eggs
  • 2 egg whites
  • 2 tbsp whole milk
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • ½ cup cheddar cheese grated
  • dash paprika

Instructions
 

  • Heat 1 tbsp. olive oil in a medium-sized, ovenproof, non-stick or well-seasoned cast iron skillet over medium flame. Add sliced onion and cook for five minutes, stirring occasionally, until softened. Add garlic and cook a minute longer. Add remaining olive oil and sprouts. Cook for seven minutes, stirring once or twice, until slightly browned.
  • While your sprouts are cooking, preheat your broiler and whisk the eggs, egg whites, milk, salt and pepper in a small bowl. When sprouts are done cooking, turn heat to low and evenly distribute the skillet contents. Pour egg mixture over the sprouts and cook for one minute or until slightly set. Top with cheese, sprinkle with paprika, remove from flame and place under broiler for 3-5 minutes, until puffed and golden brown.
  • Cool slightly, then cut into wedges and serve.
Keyword Brussels Sprouts

Bacon-Wrapped Brussels Bites

Bacon-Wrapped Brussels Bites

Bacon-wrapped Brussels Bites

Course Appetizer, Snack

Ingredients
  

  • 18 Brussels sprouts washed and trimmed
  • 9 slices thick-cut bacon
  • 4 oz herbed cream cheese or herbed creamy goat cheese

Instructions
 

  • Preheat oven to 400 degrees.
  • Place wet sprouts in loosely covered microwave-safe bowl or bag and microwave on high for two minutes to blanch. Remove from microwave and allow to cool.
  • Line a microwave-safe plate with four paper towels. Cut bacon strips in half, crosswise, and place in a single layer on top of paper towels on plate. Depending on size of plate/microwave, you may have to do this in two batches. Cover with another paper towel. Microwave on high for approximately three minutes or until bacon is partially cooked yet still very pliable and  far from crispy (exact time depends of your microwave and the thickness of your bacon).
  • Using a small paring knife, cut an “X” in the top of each sprout, cutting two-thirds of the way down through the sprout so that the stem end is still intact.
  • Stir herbed cheese to soften and put in resealable plastic bag. Seal bag and snip off the tip of one of the bottom corners of the bag to create a disposable pastry bag.
  • Insert tip of bag down into the “X” in sprout and gently squeeze to fill sprout with a bit of the cheese. Repeat with all sprouts.
  • Wrap spouts with bacon, covering cheese-filled “X” and secure with toothpicks.
  • Arrange sprouts scored side up (stem-side down) on wire rack on rimmed cookie sheet. Bake until bacon is crisp, about 25 minutes.
Keyword Brussels Sprouts

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad

Course Lunch, Salad, Side Dish

Ingredients
  

  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 small shallot minced
  • ½ tsp kosher salt
  • ¼ tsp fresh ground pepper
  • 1 lb Brussels sprouts washed, dried, trimmed and thinly sliced
  • 1 bunch Tuscan kale washed, dried, center-stem removed, leaves thinly sliced
  • ½ cup slivered almonds toasted
  • ½ cup Parmesan cheese grated

Instructions
 

  • Place olive oil, lemon juice, mustard, shallot, salt and pepper in a mason jar with tight-fitting lid. Shake well to emulsify.
  • Place sliced sprouts and kale in a large bowl and toss with dressing. Top with cheese and almonds.
Keyword Brussels Sprouts

Roasted Brussels Sprouts on the Stalk

Roasted Brussels Sprouts on the Stalk

Roasted Brussels Sprouts on the Stalk

Course Side Dish

Ingredients
  

  • 1 stalk Brussels sprouts washed, dried, outer leaves removed
  • 2 cups chicken or vegetable stock
  • ½ cup maple syrup
  • cup olive oil
  • ¼ tsp kosher salt
  • ¼ tsp fresh-ground black pepper
  • 1 cup dried cranberries

Instructions
 

  • Preheat oven to 350 degrees.
  • Trim down stalk to fit your largest roasting pan, keeping the fullest, most uniform portion of the stalk intact. Remove sprouts from trimmed part of the stalk.
  • Heat stock to a simmer in small sauce pan. Place stalk on rack in roasting pan. Add sprouts that have been removed from trimmed part of the stalk by placing them in between attached sprouts. Pour stock into pan, cover, and place in oven, allowing stalk to steam for twenty minutes. If your roasting pan does not have a lid, tent with heavy-weight aluminum foil.
  • Place maple syrup and olive oil in mason jar with tight-fitting lid. Shake to emulsify.
  • When sprouts are done steaming, remove pan from oven and carefully remove cover. Brush syrup mixture over sprouts, season with salt and pepper, and return to oven to roast uncovered for about 45 minutes, basting every fifteen minutes with pan drippings, until slightly brown and fully cooked. If you notice that the pan drippings are starting to dry up or burn, add a little more water to the pan 1/2 cup at a time.
  • Remove from oven and place stalk on serving platter. Remove roasting rack from pan and add dried cranberries to pan drippings. Set roasting pan on stove top over low heat and simmer for five minutes, allowing drippings to reduce and cranberries to plump. Pour remaining pan drippings and cranberries over roasted stalk and serve.
Keyword Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Sweet and savory balsamic vinegar adds a tangy zing to these caramelized sprouts!
Course Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and cut in half
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • ½ tsp dry mustard
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • ¼ cup Parmesan cheese shavings

Instructions
 

  • Preheat oven to 375 degrees, using convection feature if available.
  • Place all ingredients, except cheese, in a medium bowl and toss to coat.
  • Spread mixture on rimmed baking sheet and bake, stirring occasionally, until golden brown and crispy (about 35 minutes).
  • Serve warm with a generous scattering of Parmesan cheese.
Keyword Brussels Sprouts