Shaved Brussels Sprout Salad with a Maple Dijon Balsamic Dressing
Makes 4-6 servings | Prep time: 15 minutes
1 lb (16 oz) fresh Brussels sprouts, washed and trimmed
½ shallot, minced
¼ cup EVOO
¼ cup balsamic vinegar
2 Tbsp maple syrup
1 tsp Dijon mustard
¼ cup pistachios
2 oz pomegranate arils
¼ cup shaved Parmesan cheese
Salt & pepper to taste
Instructions
1. In 1-cup batches, add the Brussels sprouts to a food processor. Pulse until lightly chopped/shaved. Add the shaved Brussels sprouts to a large bowl or serving platter.
2. In a small bowl, combine the shallot, EVOO, balsamic vinegar, maple syrup, Dijon mustard and salt and pepper. Whisk together.
3. Top the shaved Brussels sprouts with pistachios, pomegranate arils and shaved Parmesan cheese.
4. Drizzle the dressing over the Brussels mixture, massage the dressing into the salad mixture and enjoy!
Tip
- This salad holds well for several days. It’s a great make-ahead salad for lunch or dinner meal prep, or place under a broiler for a few minutes for a little roasted char fun!
Garden Minestrone
Makes 8 servings | Prep time: 25 minutes | Cook time: 50 minutes
2 Tbsp EVOO
1 medium yellow onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
1 6-oz can tomato paste
1-2 cups chopped seasonal vegetables
6 cloves garlic, minced
½ tsp dried oregano
½ tsp dried thyme
1 28-oz can fire-roasted diced tomatoes,
with their liquid (or 2 15-oz cans)
4 cups vegetable stock
2 cups water
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup dry whole-grain elbow pasta
2 15-oz cans kidney beans or cannellini beans,
rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or
chopped collard greens
Optional: Freshly grated Parmesan cheese
Instructions
1. In a large Dutch oven over medium-low heat, add the EVOO and then the chopped onion, carrot and celery.
2. Stirring often, cook the veggies until they have softened and the onions have turned translucent, about 7 to 10 minutes.
3. Add the seasonal vegetables, tomato paste, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
4. Add the diced tomatoes and their juices, stock and water. Add bay leaves, red pepper flakes and freshly ground black pepper.
5. Bring the mixture to a boil on medium-high heat, then partially cover with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer for about 15 minutes.
6.
Remove the lid, and add the pasta, beans and greens (if using spinach as your greens, add in the last 5 minutes of cooking). Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
7. Remove from heat and remove the bay leaves. Serve with grated Parmesan and enjoy!
Tip
- Opt for seasonal veggies for March—such as cabbage, kale, carrots, parsnips, leeks and asparagus—to add to this garden soup!
- To boost the protein, swap the stock or broth for bone broth, which is a great source of collagen.
Blueberry Oat & Pecan Crisp
Makes 4 servings | Prep time: 15 minutes
4 cups frozen blueberries
½ lemon, zested
1 Tbsp lemon juice
4 Tbsp unsalted butter, softened
1 cup rolled oats
½ cup brown sugar
¼ cup flour (plus 1 Tbsp for the blueberries)
½ cup pecans, chopped
2 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Optional: Serve with yogurt,
ice cream or whipped cream
Instructions
1. Preheat the oven to 375 F.
2. In an 8-by-8 baking dish, add the frozen blueberries, lemon zest, lemon juice and 1 Tbsp flour. Toss together to mix well.
3. In a medium bowl, using a fork or your hands, mix together the butter, oats, ¼ cup flour, sugar, pecans, cinnamon, vanilla and salt. Combine until it turns into a crumbly texture. Sprinkle this mixture over the blueberries in the baking dish.
4. Add to the oven and bake for about 35-40 minutes or until the top is golden brown and the blueberries are bubbly.
5. Allow to slightly cool. Serve with yogurt, ice cream or whipped cream and enjoy! Great for breakfast or dessert!
Tips
- March is National Frozen Foods Month! Take time to clear out your freezer for the spring, using any leftover frozen fruits (such as berries or or peaches), and follow this recipe to make a fruit crisp that is chewy, nutty, rich in fiber and packed with antioxidants!
