Roasted Brussels Sprouts with Balsamic Vinegar

This is such a simple yet powerful side dish that I love.  The balsamic vinegar adds a nice zing to the roasted brussels sprouts.  It goes great with pork or beef, but really it's so delicious that I would eat it with just about anything!

Prep time: 15 mins

Cook time: 25 mins

Makes: varies

INGREDIENTS:

Brussels sprouts

Olive Oil

Balsamic vinegar

Salt & Pepper

DIRECTIONS:

Preheat oven to roast at 375°F. Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half.

Toss in a bowl with enough olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste. Lightly oil a sheet pan, then spread out brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.

Brussels Sprouts with Maple and Cayenne

Prep time: 10 min

Cook time: 20 min

Serves: 4

INGREDIENTS:

2 lbs brussels sprouts, trimmed and halved lengthwise

1 tsp extra-virgin olive oil

coarse salt

1 tbsp pure maple syrup

1/8 tsp cayenne pepper

DIRECTIONS:

Preheat over to 400 degrees.  On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. 

Meanwhile, in a small bowl, combine maple syrup and cayenne pepper.  Drizzle brussels sprouts with maple syrup mixture, stir to coat and roast 1 minute.

Sweet Potato Salad

 

Serves:  3-6                                                                       

Prep time: 15 minutes

Cooking time: 10 minutes

INGREDIENTS:
2 large sweet potatoes, peeled and chopped (about 3 cups)
1 cup diced celery
3/4-1 cup diced red bell pepper
salt & pepper to taste
2 tbsp chopped parsley
1 scallion sliced

Dressing:
1.5 tbsp wine vinegar or cider vinegar
1.5 tbsp Dijon mustard
1 tbsp honey
1/4 cup vegetable oil
 

DIRECTIONS:
Steam potatoes 6-8 minutes until just tender. Whisk vinegar, Dijon mustard in bowl. Slowly add oil; whisking until it emulsifies.

Place celery and peppers in bowl. Add potatoes and dressing, mix. Add salt, pepper, parsley and scallions. Toss and serve chilled. 

Saffron Risotto

Saffron is the world's most expensive spice.  It comes from a tiny purple crocus flower that produce three stigmas per flower that are hand picked and dried.  It takes 14,000 stigmas to produce 1 ounce of saffron.  The saffron truly transforms this dish and gives it a pretty yellow color.  If you do not have any or do not invest in buying the saffron, you can use safflower.

Prep time: 10 mins

Cook time: 25 mins

Serves: 4 as a side dish

INGREDIENTS:

4 to 6 cups chicken broth

1/2 tsp saffron threads (about 20 or so) powdered in a mortar

2 tbsp butter

2 tbsp extra-virgin olive oil

1 finely chopped yellow onion

1 1/2 cups Arborio rice (do not rinse)

1/2 cup white wine

1/2 cup Parmegiano Reggiano, finely grated

Drizzle of good quality extra-virgin olive oil

Salt and freshly ground pepper

Garlic clove (optional)

DIRECTIONS: 

Place saffron threads in a small dish with water to soak. 

 









In a medium saucepan, heat broth and saffron to a gentle simmer.  In another heavy-bottomed pot, heat butter and olive oil and saute onion until transparent.  Add rice and stir quickly and thoroughly to coat with butter.  Add white wine and let it cook down for a few minutes. 

Add 1/2 cup hot broth and stir with a wooden spoon or rubber spatula, including the sides and bottom of the pot.  Continue to stir until almost all of the broth has been absorbed.  Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely.  Constant stirring or agitation is essential; this produces a creamy texture while retaining a soft "bite".

Taste after 20 minutes.  The rice should be tender, but still firm and intact.  Add a final 1/2 cup broth and stir in the Parmesan.  Season generously with salt and pepper to taste.  Drizzle with extra-virgin olive oil and some extra Parmesan for topping.