Author Archives: Lara Grossman

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

Curried Cauliflower Soup

Curried Cauliflower Soup

Curried Cauliflower Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch, Side Dish
Servings 8 people

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tsp curry paste
  • 1 tsp fresh ginger minced
  • 1 cauliflower cut into florets
  • 1 potato peeled and cubed
  • 6 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • ¾ tsp salt
  • ½ tsp pepper
  • 2 tbsp lime juice

Instructions
 

  • Heat oil in large saucepan set over medium heat; cook onion, stirringoccasionally, for about 5 minutes or until softened. Add garlic, curry paste and ginger; cook, stirring, for about 1 minute or until fragrant.
  • Add cauliflower, potato, vegetable broth, coconut milk, salt and pepper; bring to boil. Reduce heat; simmer for 20 to 30 minutes or until cauliflower is tender.
  • Remove from heat; purée until smooth using immersion blender.Stir in lime juice. Sprinkle with cilantro.
  • Tip: If necessary, purée the soup in batches in a blender.
Keyword Cauliflower, Cilantro

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Chopped Collard Greens with Soba Noodles and Thai Peanut Dressing

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner, Lunch

Ingredients
  

Salad Ingredients:

  • 4 cups Collard Greens chopped
  • ½ cup carrot julienne
  • ½ cup red bell pepper julienne
  • ¼ cup English cucumber julienne
  • 8 green onions sliced thinly
  • ¼ cup cilantro sprigs
  • 12 oz buckwheat (soba) noodles cooked
  • 1 tbsp sesame seeds toasted

Dressing Ingredients:

  • 6 oz rice wine vinegar
  • 1 tsp maple syrup
  • 2 tbsp ginger grated
  • 2 tbsp tamari or soy suace
  • 2 tsp sambal (chili garlic paste)
  • 1 tbsp sesame oil
  • ¼ cup canola oil
  • 2 tbsp creamy peanut butter
  • 3 tbsp water

Instructions
 

  • Cook soba noodles according to directions on package, and cool.
  • Add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil and peanut butter to blender. Blend, adding water. Slowly add canola oil. Set aside.
  • In a bowl, combine chopped collard greens, vegetables, and noodles. Toss with dressing and mound on plate. Top with green onions and sesame seeds, and serve.
Keyword Collard Greens

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Brussels Sprouts, Cauliflower and Kale Gratin

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Side Dish
Servings 8 people

Ingredients
  

  • cup pancetta small cubes
  • ½ cup butter divided
  • ½ lb cauliflower florets
  • 1 cup Queen Victoria Kale leaves chopped
  • 2 lbs Queen Victoria Brussels Sprouts stems and outer leaves removed and halved
  • 3 tbsp all-purpose flour
  • 2 cups low fat milk
  • ½ cup heavy cream
  • ½ yellow onion peeled
  • 1 whole clove
  • cups gruyere cheese grated
  • ½ tsp kosher salt
  • cup bread crumbs
  • ¼ cup parmesan cheese grated
  • ¼ tsp ground black pepper

Instructions
 

  • Preheat oven to 375˚F.
  • Place the pancetta in a large skillet over medium heat. Cook until pancetta has crispy edges and has released some fat. Remove the pancetta, leaving the fat behind, and place it on paper toweling to drain. Add 2 tablespoons of the butter to the fat to melt. Add the cauliflower and kale. Cook until softened (about 10 minutes). Remove from the pan to cool, leaving the fat behind. Turn off the heat. Place the Brussels sprouts halves in the microwave in the microwavable package. Cook for 3 minutes or until Brussels sprouts are softened. Set aside.
  • Put the pan back on the stove over medium low heat and add 2 tablespoons of butter to the pan. When the butter has melted, add the flour and stir to make a paste. Add the milk and cream and whisk briskly to ensure no lumps form. Increase the heat to medium and allow the mixture to simmer.
  • Press the clove into the onion and add to the sauce. Allow the sauce to simmer for about 10 minutes, stirring frequently. Remove the onion and clove. Stir in 2 cups of Gruyere until melted. Taste for seasoning and adjust with salt and pepper to taste.
  • Add the Brussels sprouts, cauliflower, and kale to the pan and toss lightly to coat. Pour all of the mixture into a medium sized casserole dish. Sprinkle the top with the remaining Gruyere.
  • Combine bread crumbs, Parmesan cheese, 2 tablespoons melted butter, and ground pepper to taste in a small bowl. Stir to combine and then sprinkle evenly over the top of the casserole. Add the pancetta in an even layer.
  • Bake until cooked through and very lightly golden on top (about 20 minutes). Turn your oven to broil. Place the casserole just a few inches from the broiler and broil for just a couple of minutes until the top is golden brown and crispy.
  • Remove from the oven. Cool slightly. Serve warm.
Keyword Brussels Sprouts, Cauliflower, Kale

Honey Sriracha Roasted Brussels Sprouts with Cashews

Honey Sriracha Roast Brussels Sprouts with Cashews

Honey Sriracha Roasted Brussels Sprouts with Cashews

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch, Side Dish
Servings 8 people
Calories 120 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp sriracha hot sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tsp pepper
  • ¼ tsp salt
  • 2 lb Queen Victoria Brussels Sprouts, trimmed and halved
  • ¼ cup chopped toasted cashews

Instructions
 

  • Preheat oven to 425°F. Mix together olive oil, honey, sriracha, soy sauce, sugar, pepper and salt; toss with Brussels sprouts until well coated.
  • Spread on parchment paper–lined baking sheet. Bake for 20 to 25 minutes or until Brussels sprouts are roasted and caramelized.
  • Sprinkle with cashews before serving.
  • Tip: For a milder flavor, replace sriracha with an equal amount of red wine vinegar.
Keyword Brussels Sprouts