The September 2018 issue of Bon Appetit Magazine features a chopped salad from San Francisco restaurant, Che Fico. The image alone sold me, but so did the layers of flavors from all the ingredients - honey roasted squash, seared brussels sprouts, bitter radicchio, marinated chickpeas, salty olives, and cheese all tossed with a peppy Italian dressing. The multi-step process to recreate this salad was definitely something I was not sold on. I love the idea of this hearty salad as a main, but don’t love the multiple steps required to make it. I set out to build a better version that did not take two plus hours, still tasted amazing, and shaved some of butter and the cheese from the original recipe.
Read morebrussels sprout + "bacon" salad with smoked paprika almonds
We all could use something a little crunchy at the Thanksgiving table. In the midsts of stuffings and mashes and sauces, how about a light and refreshing salad featuring the vegetable that everyone used to hate.
Read morehealthy holiday series: shredded kale and brussels sprout salad
The holidays are a temptatious time of year for any individual. From latke fests, cookie swaps, office parties to Christmas gatherings and family functions, most people's will power and clean eating plans take a beating. I fully and whole heartily support conscious indulgences as there was NO way I would say no to a slice of homemade bourbon pecan pie this Thanksgiving. I also endorse keeping it clean and controlled as much as you can. This super clean, green, crunchy salad will allow you to stay on track while keeping up with your party hopping schedule.
Read morehealthy holiday series: brussels sprouts + shiitake bacon
Brussels sprouts and bacon - a match made in heaven to some, but for a full on veghead not so much. Enter the shiitake bacon! Crispy, crunchy, brown, and full of umami flavor, these 'shrooms will leave you missing nothing. A Thanksgiving meal is hardly complete without the requisite Brussels Sprouts. Fortunately, gone are the days where these greens receive a look of disgust. These cruciferous veggies can now be a shining star amongst your holiday feast, regardless of your affinity for bacon.
Read moremy favorite way to eat brussels sprouts
Well, this is a slight lie because I love brussels sprouts in many, many forms. This is my current favorite way to eat them. I created this recipe when I was in search of a healthier version of the infamous David Chang of Momofuku's brussels. I swapped out the fish sauce for a blend of lime juice, brown rice vinegar, and a little soy, exchanged sugar for maple syrup, and added plenty of hot sauce for that spicy and sweet kick. As an added crunch factor, I threw in thin slices of cucumber and plenty of sesame seeds for garnish and texture.
Read more