Now, before you say that you don’t like Brussels sprouts, hear me out about these little beauties: they just might change your mind. If you are among the approximately 50% of people who are predisposed to like Brussels sprouts (yup, you read that right), you will definitely be into these tangy little morsels. Honestly, nothing could be simpler, and in a sea of mashed potatoes and turkey, you need a bright bite here and there to punctuate the richness of tradition (and gravy) at your Thanksgiving table. (more…)
Tag: vegetarian recipe
Here’s a quick post for your Sunday afternoon, maybe it will even help you decide what to do for dinner!
It’s been a busy week. Work is hectic, our niece Lizzy had her rugby provincial championship, we re-jigged our patio, the garden is starting to come in and the summer weather has arrived. Also, this humble little blog made it into Saveur Magazine’s ‘Sites We Love’ which was really, incredibly cool. I am beyond honored to be featured along so many of the blogs that inspired me to become a food blogger and start my book. You can see the interview here. Needless to say, there’s a lot going on and that means that meals need to be fresher and quicker than ever. This little slaw is the answer!
I love summer cooking and I love how much of summer food can be cooked and enjoyed outside. But as much as I love the BBQ with all its smoky, sweet, and rich sauces and meats, I need some cool refreshment with my summer meals and this quick slaw delivers. It’s Asian-inspired in its flavors, but pairs really well with almost anything you’d be grilling up because its bright flavors are the perfect foil for the smoke, char and caramelized sauces. Have it with grilled salmon, ribs, chicken, or top a hot dog with it. Enjoy!
Crunchy Sesame Slaw
Toast the following in a hot, dry pan until browned and fragrant:
¼ C peanuts
¼ C pumpkin seeds (pepitas)
¼ C pine nuts
2 Tbsp black sesame seeds
Once toasted, set aside and allow to cool.
In the bottom of your serving bowl, combine the following:
zest and juice of 1 lime
1 tsp honey
½ tsp sesame oil
½ tsp each grated garlic and grated fresh ginger
½ tsp hot chili sauce (such as sriracha)
¼ C chopped cilantro
2 Tbsp olive oil
pinch of each salt and pepper
Prepare the following vegetables and add them to the dressing:
12 radishes, trimmed and quartered
1 of each: red pepper, orange pepper and English (hothouse) cucumber, seeds removed and cut into matchsticks.
Add the toasted nuts and seeds, toss and serve immediately with extra lime wedges.