Author Archives: Lara Grossman

Brussels Sprout Pizza

Brussels Sprout Pizza

Brussels Sprout Pizza

There’s no reason that pizza can’t be part of a healthy diet…..the secret is in the toppings!
Course Dinner, Lunch

Ingredients
  

  • 2 oz pancetta (Italian bacon) diced
  • ½ lb Queen Victoria Brussels sprouts washed, dried, trimmed and sliced into shreds
  • 1 prepared fresh pizza dough
  • 1 tbsp all-purpose flour
  • 1 tsp cornmeal
  • 2 garlic cloves minced
  • ½ cup pizza sauce

Instructions
 

  • Place pizza stone, large tile, or flat, cast-iron griddle in oven and preheat oven to 450 degrees.
  • Heat large skillet over medium flame and add pancetta. Cook for 5 minutes, stirring to coat pan with grease. Add garlic and shredded sprouts. Sauté for about ten minutes, or until bacon is cooked and sprouts are wilted. Remove from heat and set aside.
  • Sprinkle cornmeal on rimless baking sheet or pizza peel. Scatter flour on large cutting board and over rolling pin. Roll pizza dough out and place on top of the cornmeal on the baking sheet. Spread dough with sauce, add sautéed sprouts and top with Parmesan cheese and red pepper flakes.
  • Slide pizza onto stone in oven and bake until toppings are bubbly and crust is golden brown, about 15 minutes. Cool slightly before cutting into wedges.
Keyword Brussels Sprouts

Linguini with Brussels Sprouts, Caramelized Onion, and Sun-dried Tomatoes

Linguini with Brussels Sprouts

Linguini with Brussels Sprouts, Caramelized Onion, and Sun-dried Tomatoes

Brussels sprouts make this pasta dish healthful and delicious.
Course Dinner, Lunch

Ingredients
  

  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and vertically halved
  • 1 tbsp olive oil
  • 1 medium onion
  • cup sundried tomatoes cut into strips
  • 1 cup chicken broth
  • ¼ cup dry vermouth
  • ¼ cup heavy cream

Instructions
 

  • Heat oil in large, deep skillet over medium heat.
  • Peel onion and cut into six wedges, being careful not to trim too much off the end that holds each wedge together. Place onion wedges in the hot skillet with one cut side down and cook without stirring for two minutes to allow browning. Carefully flip the wedges and add Brussels sprout halves to the pan cut side down. Cook for another two minutes until Brussels sprouts begin to crisp.
  • Stir the contents of the pan, encouraging the onion wedges to separate into slivers. Add sundried tomatoes, chicken broth, vermouth, cream and bring to a simmer. Cover pan and reduce heat to medium low. Cook for ten minutes or until sprouts are tender.
  • Cook the linguini according to package directions for al dente, reserving 1/4 cup cooking water. Add drained pasta and 1/4 cup reserved cooking water to skillet and toss over medium-high heat until most of the liquid is absorbed. Season with salt and pepper and serve with Parmesan cheese.
Keyword Brussels Sprouts

Gluten-Free Brussels Sprout Gratin

Gluten-Free Brussels Sprout Gratin

Gluten-free Brussels Sprout Gratin

Instead of using a flour-based white sauce and a bread crumb crust, this casserole offers a gluten-free option and a dash of added protein with an almond-based topping.
Course Side Dish

Ingredients
  

  • 2 lbs Queen Victoria Brussels Sprouts washed, dried and trimmed
  • 1 cup milk
  • 8 oz cream cheese cut into cubes and brought to room temperature
  • 1 tbsp dry sherry
  • ½ tsp garli powder
  • ½ tsp dry mustard
  • ¼ tsp kosher salt

Instructions
 

  • Preheat oven to 350 degrees, butter a medium-sized casserole dish.
  • Place sprouts in partially-covered microwave-safe bowl, and microwave on high for two minutes. When sprouts are cool enough to handle, cut in half lengthwise and place half into casserole.
  • In a small sauce pan, heat milk on medium-low flame until starting to steam but not quite boiling. Add cream cheese, sherry, garlic powder, dry mustard, salt and pepper. Stir gently, softening cream cheese chunks against side of pan with back of wooden spoon until cream cheese has melted and sauce is smooth and creamy.
  • Pour half the sauce over the Brussels sprouts already in the casserole dish. Top with half of the shredded cheddar. Add the remaining sprouts to the dish and top with the rest of the sauce and shredded cheese.
  • Place almonds in food processor and pulse until coarsely ground. Combine almonds with Parmesan cheese and sprinkle over casserole. Dot with butter and bake 30 minutes or until sides are starting to bubble and top is golden brown. Let stand five minutes before serving.
Keyword Brussels Sprouts

Oven Roasted Brussels Sprouts with Cauliflower

Oven Roasted Brussels Sprouts with Cauliflower

Oven Roasted Brussels Sprouts with Cauliflower

Roasting is a quick, easy way to sweeten the flavor of both the Brussels sprouts and cauliflower through carmelization.
Course Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed and halved
  • 2 cups cauliflower fleurettes washed and dried
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp fresh-ground black pepper

Instructions
 

  • Preheat oven to 400 degrees, using the convection setting if available. Otherwise, raise oven rack to high position.
  • Heat large, well-seasoned, cast-iron frying pan over medium heat.
  • In a medium bowl, toss Brussels sprouts and cauliflower with olive oil to coat. Add paprika, garlic powder, salt and pepper and stir to distribute evenly.
  • Pour the vegetables in the hot skillet, turn off flame, and place pan in oven. Roast for thirty minutes, stirring every ten minutes for even carmelization.
Keyword Brussels Sprouts, Cauliflower

Tangy Brussels Sprout Slaw

Tangy Brussels Sprouts Slaw

Tangy Brussels Sprout Slaw

Much more vibrant than its bland, mayonnaise based cousin, this slaw is the perfect topping or side for a pulled-pork sandwich. If making ahead of time, don’t add the almonds until right before serving.
Course Salad, Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels Sprouts washed, dried and trimmed
  • 1 large or 2 small honey crisp apples washed, dried and cut into wedges
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • ¼ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • dash of cayenne pepper
  • 3 oz goat cheese crumbled
  • ½ cup slivered almonds toasted

Instructions
 

  • Shred Brussels sprouts in a food processor fitted with slicer blade. Switch to grater blade and shred apple wedges. Place in medium bowl.
  • Combine olive oil, vinegar, mustard, lemon, salt, pepper and cayenne in mason jar with tight-fitting lid. Shake to emulsify and add to bowl. Toss sprout and apple shreds with dressing until evenly coated. Add goat cheese and almonds and continue to toss until goat cheese crumbles start to soften to create a slightly creamy texture.
Keyword Brussels Sprouts

Warm Brussels Sprout Salad

Warm Brussels Sprouts Salad

Warm Brussels Sprout Salad

The sweet and crunchy nature of this salad makes it a crowd-pleaser that’s great warm or at room temperature.
Course Lunch, Salad, Side Dish

Ingredients
  

  • 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed
  • 2 tbsp olive oil
  • ½ cup chopped pecans
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp kosher salt
  • ¼ tsp fresh-ground pepper
  • 1 tbsp fresh-squeezed lemon juice
  • ½ cup dried cranberries

Instructions
 

  • Heat olive oil in a large skillet over medium flame. Shred Brussels sprouts in food processor fitted with slicing blade and add to pan along with chopped pecans. Cook while stirring for two minutes. Add nutmeg, ground ginger, salt and pepper and continue to stir and cook for another minute or two until Brussels sprouts are slightly wilted.
  • Remove from heat, stir in lemon juice and cranberries. Serve warm or at room temperature.
Keyword Brussels Sprouts

Brussels Sprouts and Spinach Salad

Brussels Sprouts and Spinach Salad

Brussels Sprouts and Spinach Salad

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad, Side Dish
Servings 6 people

Ingredients
  

Salad Ingredients:

  • 12 oz fresh Brussels Sprouts thinly sliced
  • 6 oz fresh baby spinach leaves
  • ½ cup pumpkin seed kernels toasted
  • ¼ cup feta cheese crumbled
  • ½ cup pomegranate arils

Vinaigrette:

  • 1 cup pomegranate juice
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar

Instructions
 

Salad:

  • Wash and dry the Brussels sprouts. Slice thinly with a sharp knife oruse a mandoline.
  • Add the Brussels sprouts and spinach leaves to a bowl.
  • Toast the pumpkin seed kernels in a dry sauté pan over medium heatuntil they become fragrant and slightly darker (about 3 minutes). Add themto the bowl with the greens. Toss the ingredients to fully combine. Add feta and tossgently just until combined.
  • Top the salad with pomegranate arils, a sprinkling of feta, and a drizzle of vinaigrette.

Vinaigrette:

  • Add the pomegranate juice, sugar, and lemon juice to a small sauce pan over medium-low heat. Cook, stirring occasionally, until liquid reduces to ¼ cup (about 20-25minutes). Cool slightly.
  • Add the liquid, apple cider vinegar, and mustard to a small bowl. Briskly whisk themixture while slowly drizzling in the olive oil.
  • Add salt and pepper to taste.
Keyword Brussels Sprouts, Spinach

Green Lightning Smoothie

Green Lightning Smoothie

Green Lightning Smoothie

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Beverages/Smoothies, Breakfast, Drinks, Snack
Servings 1 person

Ingredients
  

  • 1 cup low fat milk or skim milk (could substitute with almond or soy milk)
  • ½ cup plain non-fat Greek yogurt
  • 1 tbsp almond butter
  • 2 cups Queen Victoria kale leaves packed with stem/middle vein removed
  • 1 large banana
  • 1 cup frozen strawberries
  • ¼ cup walnuts chopped

Instructions
 

  • Add the ingredients to a blender in the order listed. Blend until smooth (about 5 minutes), turning off blender to scrape down sides and press larger kale pieces to the bottom as necessary. Add more milk if too thick, or a few ice cubes to thicken if necessary.
Keyword Kale

Lyonnaise Salad with Brussels Sprouts and Spinach

Lyonnaise Salad with Brussels Sprouts and Spinach

Lyonnaise Salad with Brussels Sprouts and Spinach

A delicious way to get your veggies and protein all in to one delightful dish!
Course Dinner, Lunch, Salad

Ingredients
  

Salad Ingredients:

  • 4 cups fresh spinach leaves
  • 4 cups Brussels Sprouts shredded
  • 1 medium shallot thinly sliced into rings
  • 6 slices thick cut bacon
  • croutons amount based on preference
  • 6 eggs
  • 2 tbsp white vinegar
  • salt and pepper to taste

Dressing Ingredients:

  • 1 tbsp smooth Dijon mustard
  • 1 tbsp stone ground Dijon mustard
  • ½ tbsp bacon fat (reserved from cooking)
  • 2 tbsp lemon juice
  • tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions
 

  • Make the dressing: Cook the bacon over medium heat until crispy. Place the cooked bacon on paper toweling to drain and reserve ½ tablespoon of the fat. Add the mustards, bacon fat, and lemon juice to a large bowl. Whisk until smooth. Slowly drizzle in olive oil while whisking to make an emulsion. Season to taste with salt and pepper. Set aside.
  • Fill a medium saucepan ⅔ full with water. Add vinegar and bring water to a low simmer (there should just be small bubbles consistently floating to the surface). Add the eggs by first cracking them individually into a small bowl(s). Swirl the water around with a spoon to create a whirlpool. Carefully slide the eggs into the center of the whirlpool. This will keep the whites around the yolks and prevent spreading. Cook until the whites are set (about 2-2½ minutes). Remove eggs with a slotted spoon and set aside.
  • Compose the salad: Chop the bacon into bite sized pieces. Add spinach, Brussels sprouts, shallot rings, bacon pieces, and croutons to the bowl with the dressing. Toss lightly to completely coat ingredients. Plate the salads. Add a poached egg to the top of each salad. Top with freshly cracked pepper and serve.
Keyword Brussels Sprouts, Spinach

Grilled Hearts of Romaine Cobb Salad

Cobb Salad

Grilled Hearts of Romaine Cobb Salad

Bring out the sweetness of romaine hearts with a quick  stint on the grill.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Lunch, Salad
Servings 4 people

Ingredients
  

Dressing Ingredients:

  • cup canola oil
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • tbsp fresh lemon juice
  • ¾ tsp dry mustard
  • ½ tsp Worcestershire
  • ¼ tsp sugar
  • 1 garlic clove minced
  • salt and pepper to taste

Salad Ingredients:

  • 2 Queen Victoria hearts of romaine cut in half lengthwise
  • 2 tbsp olive oil
  • 2 oz gorgonzola cheese crumbled
  • 6 bacon strips roughly chopped
  • 1 cup cooked ham chopped
  • 2 hard-boiled eggs quartered
  • 2 medium tomatoes seeded and cut into ½" cubes
  • 2 boneless skinless chicken breast cooked and cut into strips
  • 2 avocados peeled, pitted, and cut into ½" cubes
  • 2 tbsp chives minced
  • salt and pepper to taste

Instructions
 

  • Make the dressing by adding the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic to a blender. Blitz until smooth. Season with salt and pepper to taste. Set aside.
  • Prepare all of the toppings for the salad in advance and set aside.
  • Heat grill or grill pan with medium high heat until hot. cut the romaine hearts in half lengthwise and brush the cut sides with olive oil. Place the romaine hearts on the grill or grill pan, cut side down. Watching carefully, cook for 2-3 minutes or until you have golden brown grill marks. Do not char the lettuce.
  • Place one romaine heart on each plate and top each with a quarter of each of the toppings. Drizzle with dressing or serve the dressing on the side.
Keyword Romaine Hearts