Autumn Salad

After a few weeks of less than healthy eating I was craving a good salad. A salad that would qualify as dinner.

I immediately went to my vegetarian/vegan cookbook,  The Vibrant Table. Most of the recipes I was itching to make were better suited for spring and summer produce, but I found a beautiful autumn salad that caught my eye.

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

This salad involved a lot of ingredients that we love – beets, Brussles sprouts, apples and pears. I had to swap the use of squash for sweet potatoes due to my allergy, but it worked perfectly, and also falls under the favorite food category. Persimmons were called for as an optional ingredient for adding to the salad and conveniently I had one sitting on my counter from the farmer’s market.

If you’ve never worked with a persimmon, I suggest you find one while they’re readily available this fall. It’s a fruit (berry, technically) that looks like an orange tomato. I thought it had a taste vaguely similar to a sweet apple but with a texture of a grape without the “pop.”

I was bummed to omit the pear as my husband grabbed the last one for his mid morning snack, but honestly, there was enough going on in this salad that it wasn’t missed.

As mentioned, there’s a lot happening in this salad. It’s not one to be whipped up 15 minutes before you’re hungry.

The night before I cleaned and prepped the Brussels sprouts, toasted the pecans, and roasted the beets.

Day of, I roasted the Brussels sprouts, sweet potato, and apples. Made the dressing. Warmed up the beets. And assembled the final product on a bed of spinach and arugula.

Autumn Salad

Ingredients for salad:

  • 1/2 C pecan halves
  • 2-3 mini red beets, quartered
  • 4-5 mini candy beets, quartered
  • 2 tbsp olive oil, divided use
  • 2 apples, sliced in wedges
  • 1 sweet potato, peeled and chopped
  • 1 lb Brussels sprouts, cleaned and halved
  • 1/2 tsp paprika
  • 1 pear, sliced (optional)
  • 1 persimmon, sliced
  • 3 handfuls baby spinach
  • 2 handful baby arugula

Ingredients for dressing:

  • 1/2 C roasted apples
  • 2 tbsp pomegranate molasses
  • 1 tbsp vegetable oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread pecans on a rimmed baking sheet. Toast 8 minutes. Remove and set aside.
  3. Preheat oven to 400 degrees F.
  4. Put red beets in a foil pouch, toss with 1/2 tbsp olive oil, S+P. Put candy beets in a separate foil pouch, toss with 1/2 tbsp olive oil, S+P. Roast 35 minutes, until tender.
  5. Place apples in a baking dish. Bake 20 minutes.
  6. Toss Brussels sprouts and sweet potato with remaining olive oil, S+P, and paprika. Spread onto a rimmed baking sheet in a single layer. Roast 10 minutes, flip, roast another 10 minutes, until tender.
  7. Make dressing: Blend 1/2 C roasted apples, molasses, vegetable oil, vinegar, mustard, and salt. With the motor running, stream in the olive oil. If needed, add up to 2 tbsp water to thin the dressing.
  8. Assemble salad: Place roasted veggies and fruit, nuts, and fresh fruit over a bed of spinach and arugula.

*This recipe is modified from The Vibrant Table*

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links.

Maple Glazed Brussels Sprouts

It’s no secret we like Brussels sprouts in this house and I love finding new ways to prepare them. Today’s version is one that is perfect for Christmas. Yesterday was all about last minute holiday recipes and this is the recipe that I was originally going to share with the Sunday Supper crew. The red bell pepper, red onion, and green Brussels sprouts look like Christmas and the glaze tastes like the holidays making it the perfect side dish to your ham or turkey this weekend.

I prepared these Brussels sprouts when my mom was here last month. She declared them her favorite sprouts recipe. (We actually cooked pork chops in the same pan from the Brussels sprouts – delicious!) She snapped a picture of the recipe on her cell phone and after her first grocery trip upon getting back home she messaged me saying she’d already bought the real maple syrup. That was her subtle way of informing me that I’d be making these again for Christmas. I will have to triple or quadruple the amount of Brussels sprouts and double the amount of glaze.

This recipe makes 3 servings.

Maple Glazed Brussels Sprouts

Ingredients:

  • 2 C halved Brussels sprouts
  • 1/2 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 C real maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard

Steps:

  1. Cook Brussels sprouts in a pot of boiling salted water for 2 minutes. Drain, rinse, and set aside.
  2. In a non-stick skillet over medium-high heat saute the peppers and onions until tender, about 5 minutes. Add the Brussels sprouts and cook another 4 minutes.
  3. In a small bowl whisk together the syrup, soy sauce, and Dijon. Add to the skillet and coat the vegetable. Cook until glaze has thickened slightly.

*This recipe is adapted from Jeff at http://relish.com/recipes/maple-glazed-brussels-sprouts-video/*

Maple Glazed Brussels Sprouts  Sew You Think You Can Cook

Smoked Sausage and Brussels Sprouts Soup

It’s October and that means the days are getting shorter and the temperatures are getting cooler. Menus are starting to transform from bright and light salads to warm and hearty soups.

While everyone is already amped up on pumpkin everything, it’s still fairly warm in some areas and they’re just not yet feeling the Fall love. Instead, I am starting the season off with a good transitional soup. Smokiness from the sausage and paprika flavors the broth and the Brussels sprouts add heartiness without heaviness. (Did you know Brussels sprouts are at their peak in October?)

Smoked Sausage and Brussels Sprouts Soup

Ingredients:

  • 1 tbsp olive oil
  • 8 oz smoked pork sausage, chopped
  • 1 onion, diced
  • 1 lb Brussels sprouts, quartered
  • 1 tsp minced garlic
  • 5 C chicken stock
  • 2 C diced Yukon gold potatoes
  • 1 tsp paprika

Steps:

  1. Heat oil in a Dutch oven over medium high heat. Saute sausage until caramelized on both sides. Remove with a slotted spoon and set aside.
  2. In the same Dutch oven, cook the onion until tender. Season with S+P. Add the Brussels sprouts and cook until they start to brown. Add the garlic and cook another 1 minute, stirring.
  3. Add the chicken stock and scrape the bottom of the pot. Add the potatoes, paprika, and S+P. Bring soup to a boil, reduce to a simmer, cover and cook 10 minutes, or until potatoes are tender. Return the sausage to the soup and serve.

*This recipe is modified from Ali at http://www.gimmesomeoven.com/creamy-chorizo-and-brussels-sprouts-soup-recipe/*

Smoked Sausage & Brussels Sprouts Soup | Sew You Think You Can Cook

#FoodieExtravaganza: Mushrooms

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This month’s #FoodieExtravaganza theme is mushrooms. TheFoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month.

Honestly, I wasn’t sure I was going to participate in today’s event as I’m not a mushroom lover. I didn’t rule it out completely though because my husband and son quite enjoy them.

A couple of weekends ago I had quite a lot on my schedule in preparation for a game night I was hosting (making fresh lemonade, baking this cake, and mixing roasted almonds) so my husband took our son out of the house and went to a grocery store that specializes in fresh, mostly organic foods. They came home with all sorts of great produce, including mushrooms.

I guess it was just meant to be that I participate in today’s Foodie Extravaganza!

I decided to also utilize another fresh produce grab, Brussels sprouts, in a creamy pasta dish that even this mushroom hater could enjoy. At the request of my husband I added Italian sausage to the dish, too. It was this ingredient addition that meant I couldn’t pick around the mushrooms and I ate most of them without worry. So, if you’ve got some picky family members who dislike mushrooms, you can easily hide them in this hearty entree! I’d consider it a success – all three of us enjoyed this for dinner and lunch the next day.

An Original Recipe

Ravioli with Mushrooms and Brussels Sprouts

Ingredients:

  • 18 oz cheese ravioli
  • 2 tbsp olive oil, divided use
  • 2 links Italian sausage, casings removed
  • 1 tbsp butter
  • 2 C chopped mushrooms (I used baby bellas)
  • 2 C sliced Brussels sprouts
  • 2 tsp minced garlic
  • 1 tbsp fresh rosemary, chopped
  • 1/4 C chicken stock
  • 1 1/2 C milk, at room temperature (I used whole)
  • 1 1/2 tbsp flour
  • 3/4 – 1 C shredded Parmesan, to taste

Steps:

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Strain, reserving some of the cooking liquid.
  2. In a Dutch oven, or other large pot, heat 1 tbsp olive oil over medium-high heat. Cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.
  3. Add remaining tbsp olive oil and the butter to the pot. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with S+P. Add the garlic and cook another 60 seconds, until fragrant. Deglaze the pot with the chicken stock and cook until the liquid has evaporated.
  4. In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Season with addition S+P if needed. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water.

Ravioli with Mushrooms and Brussels Sprouts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these mushroom recipes:

Cheesy Mushroom Chicken by Fearlessly Creative Mammas

Chicken and Mushroom Stuffed Crepes by Cooking with Carlee

Crusted Seafood Mushroom Caps by The Freshman Cook

Duxelles by Food Lust People Love

Marinated Mushrooms by Making Miracles

Mushroom and Chorizo Ragu by Cookin’ and Craftin’

Mushroom Bread Pudding by A Day in the Life on the Farm

Mushroom Leek Chinese Dumplings by The Joyful Foodie

Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking

Mushroom Zoodles and Cheese;by Brunch with Joy

Portabella and Butternut Squash Crepes by Cherishing A Sweet Life

Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table

Shiitake Bruschetta by Culinary Adventures with Camilla

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Brussels Sprout Salad with Caramelized Onions

Over Memorial Weekend we went to D.C. to go visit Tara (of Tara’s Multicultural Table) and her family. There will be more on that trip tomorrow, so stay tuned! On Sunday, we went to a Farmer’s Market. We were so happy to have decided to drive so we could actually buy produce to take home with us the next day!

Dale City Farmer's Market

We took home two cartons of big, beautiful Brussels sprouts, a bunch of red beets, cinnamon peanut butter from Sprelly, sweet potato pasta from Gypsy Hill, and some local honey.

I’ve used the peanut butter in a popcorn recipe that you’ll see in July. I’ve used one beet to make some sweet potato beet baby food and another for a beet potato salad, I’m not sure yet when I’ll share that latter recipe with you. The honey is about to be opened (I just emptied what we had already) and I’m still deciding what to do to highlight the fresh pasta. The Brussels sprouts are showcased in today’s recipe.

I had planned on making this Brussels sprout salad a few days after we got back from our trip but a night of feeling ill postponed the dinner plans for when our family was here for the little man’s baptism. With 5 extra people who also enjoy Brussels sprouts I had to expand my supply with a bag from the grocery store. Separating the leaves of the sprouts to create the “lettuce” for the salad is tedious work, the large Brussels sprouts from the Farmer’s Market were very much appreciated! As was the help I recruited from the moms.

This salad does take some time to make, but it can easily be done in stages. And it is absolutely worth it! We’ve never had Brussels sprouts raw before and tossed in a salad with warm caramelized onions and tart dried cherries is a fresh way to enjoy this vegetable in the spring and summer.

This salad makes 8 servings. I paired it with grilled pork chops and mashed potatoes.

Brussels Sprouts Salad with Caramelized Onions

Ingredients:

  • 4 tbsp butter
  • 2/3 C plus 4 tbsp olive oil, divided use
  • 4 Vidalia onions, sliced
  • 4 tsp brown sugar, divided use
  • 2 lb Brussels sprouts, leaves removed
  • 2 tbsp dried cherries (or more, to taste)
  • 1/2 C apple cider vinegar
  • 2 tsp agave
  • 4 tsp Dijon mustard

Steps:

  1. In a large skillet over medium heat melt butter and 4 tbsp olive oil. Add sliced onions and caramelize for 1 hr. In last few minutes stir in 2 tsp brown sugar and a little bit of salt. (You could also do this in the slow cooker.) Set aside.
  2. Make dressing: Whisk together vinegar, 2 tsp brown sugar, agave, mustard, and 2/3 C olive oil. Season to taste with S+P.
  3. Place Brussels sprout leaves in a microwave safe bowl, cover with plastic wrap, and microwave about 1 minute. Note: This will not cook the sprouts but will warm them slightly. 
  4. Toss warmed Brussels sprouts with dried cherries, caramelized onions, and dressing.

*This recipe is modified from Susan at http://thewimpyvegetarian.com/2014/11/warm-brussels-sprouts-salad-with-caramelized-onions/*

Brussels Sprout Salad | Sew You Think You Can Cook

Spicy Ranch Brussels Sprouts

Yesterday was my brother-in-law’s birthday. Unfortunately I already had a commitment of Secret Recipe Club to reveal on his actual birthday so instead we’re celebrating a day late, or shall I say instead that we’re simply extending the celebration!?

B graduated from Auburn last year and has since taken a job in Nashville and is loving his new life in the real world. Even if it means he doesn’t get to play Ultimate Frisbee as often as he’d like. B is very active and outgoing, he is very generous and kind. His rough, athletic exterior is balanced out by a sweet and soft heart. He really is a perfect gentleman. Hopefully I’ve thoroughly embarrassed him!

B's birthday

Wedding Photography by Cher Hanna

B did slack on providing me a dish to post for his birthday so I had to choose for him, with the help from his mother. She suggested Thanksgiving Brussels Sprouts, but as that recipe is already posted (although it definitely needs an updated photograph), I decided to create my own recipe for one of his favorite vegetables. Being very athletic, B and his girlfriend like to watch their calories and eat a well balanced diet rich in fruits and vegetables.

B and Kat, I hope you give this one a shot and tell me how I did!

Spicy Ranch Brussels Sprouts

Ingredients:

  • 1 lb Brussels sprouts, cleaned and halved
  • 2 tbsp canola oil
  • 1 3/4 tsp ranch seasoning
  • 1/2 tsp paprika
  • dash cayenne, to taste
  • salt and pepper, to taste

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a bowl coat Brussels sprouts in canola oil. Season with ranch, paprika, cayenne, and S+P.
  3. Place in a loaf pan in a single layer and bake 11 minutes. Flip sprouts and bake an additional 11 minutes until al dente.

Spicy Ranch Brussels Sprouts

 

CIC: Cranberries & Shallots

CIC-headerThis month members got to vote on the ingredients for the Crazy Ingredient Challenge. I love this new assignment method as it provides more time to allow inspiration to flow. It also gives me the opportunity to sway the challenge in a direction away from one of my many food allergies. I hated having to sit out last month’s Cantaloupe and Capers due to my melon allergy. I’m happy to say that my voted-for selection of Cranberries and Shallots won, by one vote!

There are a lot of directions one could take with this month’s challenge – salad, chutney, cheese log, bread pudding, anything Thanksgiving inspired, etc. I decided to do a simple side dish – elevating Brussels sprouts with sweetness from dried cranberries.

Brussels Sprouts with Bacon and Cranberries

Ingredients:

  • 5 strips of bacon, chopped
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/4 C dried cranberries
  • 1 tbsp honey
  • 1 C water

Steps:

  1. In a large skillet on medium-high heat cook bacon until crispy. Remove from pan and set aside.
  2. Add Brussels sprouts to same skillet and cook 5 minutes. Add shallots and garlic – cook until fragrant, about 1 minute.
  3. Stir in cranberries, honey, and water. Reduce to medium heat, cover, and simmer 7 minutes until liquid is evaporated and Brussels sprouts are tender. Stir in bacon and season with S+P.

*This recipe is modified from http://www.vegetariantimes.com/recipe/brussels-sprouts-with-walnuts-and-dried-cranberries/ and https://sewyoucancook.wordpress.com/2013/11/02/thanksgiving-brussels-sprouts/*

Brussels sprouts with Bacon and Cranberries

To see the other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!