Roasted Brussels Sprouts and Freekeh Salad

I haven’t been able to post in ages, but if I don’t post this recipe, I’ll forgot it and I DEFINITELY want to make it again.  This salad is delicious.  It’s complex without be fussy, unusual without being weird.  There are a few steps for a salad, but it really doesn’t take too long and you probably have most of the ingredients at home.  [Note: I substituted balsamic vinegar for the saba.]

Blue Apron recipe, serves 2, (I tripled the amount of Brussels sprouts)

https://www.blueapron.com/recipes/roasted-brussels-sprout-freekeh-salad-with-pickled-raisins-shaved-parmesan-hazelnuts

Green Juice

I’ve been juicing for a few months now.  My favorite juices are vibrant green, sweetened with an apple or pear, full of spinach and kale, a pop of ginger, and a spritz of lemon.  I have them for breakfast or take them in a mason jar to work and sip between tasks.  They are super healthy, give me energy, and generally make me feel good about what I’m pouring into my body.

Recipes for juicing, I quickly discovered, are just general sketches of what can be thrown together.  When I first started juicing, I wanted specifics, but now I scour the farmer’s market and then my home fridge for ingredients.  On a weekend morning (or an ambitious weekday), this is my juice of choice.  Because of the number of ingredients, all of which need to be washed and prepped, it takes longer to make then a simple kale-cucumber-apple type juice, but the extra effort is worth it.

Ingredients

  • 1 Bosc pear
  • 1 apple (or half an apple if you don’t want the juice to be quite so sweet / full of sugar)
  • Several leaves of kale (3? Up to you)
  • A healthy handful of spinach
  • 3 stalks celery (leaves on)
  • A cucumber (or just half, again, up to you)
  • A plentiful palmful of parsley
  • A nub of ginger (cut off peel)
  • A lemon (peeled)

Throw everything into your juicer.  Serve with a few ice cubes.

A note about the greens: I usually run the spinach and kale through the juicer first, empty the fiber-catch basket back into the juicer, and run the pulp through a second time before adding everything else.

Brussels Sprout Salad

saladplateAfter eating this delicious salad at Bar Americain, I tried to recreate it here with delightful success.  The original salad called for goat cheese, but I had blue cheese on hand (it tastes good either way).

Your tools and ingredients

  •  The mandoline is VERY helpful for this recipe.  It cuts the Brussels sprouts and apple super thin. Obviously, you can make   this with just plain old knife skills, but I’m a fan of the mandoline.
  • My Blue Cheese Apple Cider Vinaigrette is kept in the handy-dandy Mason jar.
  • You know the rule about retrieving pomegranate seeds, right?  Slice in half, pare back white membranes, beat away (I use the flat end of a meat mallet), and, of course, be patient.
  • A few Brussels sprouts go along way when shredding them, use your own judgement on quantity.
  • A single apple, thinly sliced with yield several salads.
  • Cheese, goat, blue, or other

Directions

  1. Slice the apple and layer on the bottom of each bowl (this is the type of salad that is better platted in the kitchen– it will look impressive and everyone will receive the right ratio of ingredients).
  2. Slice Brussels sprouts and mound on top of apple.
  3. Add dressing and lightly toss (I am very sparing with the dressing).  Sprinkle more cheese on top if desired.
  4. Top with pomegranates and enjoy.

Here’s my finished product (I am not, however, an expert– or even particularly good novice– photographer.  I will have to work on my iPhone skills

Another Variation

If using goat cheese, substitute the pomegranates for roasted beets.  In this variation, use an apple cider vinaigrette rather than the blue cheese one.  Here’s one option for a cider vinaigrette, mix together:

  • 2 Tbsp apple juice or cider
  • 3 Tbsp cider vinegar
  • 5 Tbsp olive oil
  • 3/4 tsp salt
  • black pepper to taste (I like a lot)

 

Or use my new favorite dressing: Pomegranate-Apple Vinaigrette

Healthy Muffins

Baking, they say, is a science, but in this case it’s more like a healthy science experiment.  These muffins are forgiving; stick to the general ratios and you will create a moist, sweet, and guilt-less snack.

I have been juicing (hence fewer recipe additions because many more of my meals are in vibrantly colored liquid form), but I hate the waste from juicing.  Juicers, if you are unfamiliar, separate the fiber and pulp, gathering the mushy, processed mess in a separate container. Some people compost this fiber, but I live in an apartment building without composting or an outside area, and I felt terribly guilty throwing out all this perfectly good bi-product. And then I found a recipe for these muffins! Melissa Clark’s original recipe does not involve juicing at all, she has you grate fruits and vegetables, but I found that a little adjusting produced excellent fiber-ful muffins and solved my juicing bi-product problem.

Ingredients

  • 1 cup whole wheat flour (be generous when pouring, a little more flour is useful if your ingreidients are very moist)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 olive oil
  • 1 Tbsp honey
  • 1/3 cup dark brown sugar
  • 1/2 apple juice (preferably freshly juiced and not store bought, cider would also work)
  • 1/3 cup raisins (optional)
  • 1 generous cup (or a bit more) of juiced fiber / pulp.  This is where you can mix and match (science experiment, not exact science).  I usually include about 50% greens (spinach and kale are my go to) and 50% sweet stuff (apples and carrots work well). The original recipe called for butternut squash, parsnips, zucchini, and beets.  Generally, I use whatever is on hand.  When I’m saving the fiber from juicing, I make sure that the fruits and vegetables are really, really clean before juicing, remove stems, seeds, etc., and then freeze the bag of fiber until I’m ready to bake.  Honestly, most of the I’m not 100% sure what precisely is in the muffin, but they always come out moist and delicious.

Directions

  1. Preheat oven to 350ºF and grease mini muffin tin.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  3. In a large bowl, combine the eggs, oil, honey, sugar, apple juice, and fiber pulp.
  4. Fold the dry ingredients into the wet ones. Fold in the raisins.
  5. Fill muffin tins and bake for 20 minutes.

These muffins stay really well.  Pop them in the fridge and they’re good for about a week.