Recipes
Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
ROASTING BRUSSELS SPROUTS CHANGES their dense texture and makes them soft and delicious, particularly when combined with these other caramelized vegetables. Brussels sprouts are a rich source of antioxidants and are desirable for their antibiotic and antiviral properties.
CLEAN FOOD | Winter | Page 220
Ingredients
11⁄2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1⁄2 pound shiitake mushroom caps
1 large fennel bulb
1⁄4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper
Preparation
Preheat to 425°F. Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl. Add shallots, garlic and mushroom caps. Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.
SERVES 6
Pomegranate Vinaigrette
THIS SIMPLE SALAD DRESSING takes people by surprise every time. Perhaps it is pomegranate’s reputation as the fruit of the gods, or its rich supply of vitamin C, folic acid and antioxidants all packaged together in this sweet and exotic juice – whichever the case, this vinaigrette can turn even the most simple salad into something special.
CLEAN FOOD | Winter | Page 201
Ingredients
1 garlic clove, minced
1 shallot, minced
1⁄3 cup pomegranate juice
1⁄2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
(I like Honeycup® brand)
Sea salt
Preparation
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
MAKES 1 cup
Warm Greens with Citrus Dressing and Pomegranate
USING POMEGRANATE SEEDS IS A SPECIAL WAY to dress up a variety of dishes. Combining greens with this citrus dressing, you simply can’t go wrong, and the addition of pomegranate seeds on top is like icing on the cake!
CLEAN FOOD | Fall | Page 159
Ingredients
2 bunches greens (try bok choy, kale or collard greens)
1 bunch watercress
Seeds from 1⁄2 large pomegranate
DRESSING
Juice of 1 orange
2 tablespoons brown rice syrup
2 tablespoons extra virgin olive oil
1⁄2 teaspoon grated fresh ginger
1 tablespoon mirin
1 tablespoon tamari
1 tablespoon apple cider vinegar
Preparation
In small bowl, whisk together all dressing ingredients. Prepare greens by trimming and discarding dried ends. Cut leaves into bite-size pieces. Keeping watercress aside, place all other greens in large sauté pan. Add citrus dressing and sauté 2 minutes or until bright green and tender. Fold in watercress and cook 1 more minute. Remove from heat and serve topped with pomegranate seeds.
SERVES 4-6
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