Tag Archive for 'brussels sprouts'

Brussels Sprouts Persimmon & Pomegranate Mustard Salad

brussels salad finished shot.JPG

Three years ago I would have sworn to you that yoga was just not my thing. Over the years I had tried a class here or there but the thought of getting me to sit still for extended periods of time seemed impossible. My mind was always racing in a million directions. Continue reading ‘Brussels Sprouts Persimmon & Pomegranate Mustard Salad’

The Season of Green Food Is Upon Us — St. Patrick’s Day Menus

Key Lime Ogre Mini Tarts

The season of green is practically upon us with the likes of green beer, minty milkshakes, and dyed green scrambled eggs. St Patrick’s Day occurs on March 17 and is a day to remember one of Ireland’s patron saints, St. Patrick. It largely celebrates Irish-American culture in the United States. So take this opportunity to pull out your mad green cooking skilz and have fun impressing your friends.

There are no hard and fast rules, and under no circumstances are you required to cook a ‘traditional’ meal of dry corned beef with boiled cabbage and potatoes. It can be your own take on a green themed meal. While there are a lot of ways to turn this typical menu into a delicious meal, anyone from Ireland will be quick to tell you that a typical Irish meal is boiled pork and potatoes. It is mind-blowing when you realize that this meal concept we associate with St. Patrick’s Day is really an Irish-American tradition.

Another revelation: There’s never been any actual corn in corned beef.;) Long before the word ‘corn’ referred to a vegetable, it was an Old English word for any grain still containing the seed. In the original preparation of English corned beef, cooks use coarse pieces of salt the size of grains to cure or preserve the meat.

Whether you want to host a St. Patrick’s Day brunch or a dinner with a new flair, which is always my recommendation, I’ve compiled an undeniably GREEN menu to spark your inner cooking leprechaun.

St Pat Day Brunch


Green Eggs & Ham

Leek & Potato Fritters

Green Lemonade

st pat day dinner


Chestnut Sage Pesto Bruschetta

Warm Brussels Sprout Salad

Lamb Chops

Mint Tea Julep (adult version)

Key Lime Miniature Tarts


Warm Brussels Sprouts Salad

I’ve been CRAVING sprouts, and despite a few of my favorite stand-by sprout dishes, I wanted to experiment and create a warm Brussels sprouts salad. The end result, a wonderful mélange of sour and buttery flavors, that was well enjoyed. Even one dinner guest, a vehement anti-Brussels sprouts contingent, >ahem, Chris E.< was practically converted to the Brussels sprouts side.

Warm Brussels Sprouts Salad


20-24 Brussels sprouts, washed and dried, ends removed
5 oz Gruyere cheese
6 oz walnut pieces
2 TBS apple cider vinegar
1/2 cup olive oil
2 tsps Dijon mustard
4 TBS unsalted butter
2 TBS white wine
kosher salt and cracked black pepper


Slice the Brussels sprouts using the thin shredding disc of the food processor. Place in a large bowl and set aside.

Finely grate fresh Gruyere cheese. Set aside.

In a large-size frying pan, on medium high heat add olive oil. Add walnuts and cook until lightly browned. Lower heat and add in Brussels sprouts. Cook stirring continuously for 3-5 minutes. Then add vinegar, Dijon, butter, wine, salt and pepper; mix well. Cook an additional 3-5 minutes, until slightly wilted but not limp. Set aside and allow to cool until room temperature.

Mix with Gruyere cheese. Enjoy!

Serves 6-8.