Tag: Balsamic vinegar

Brussel Sprouts

I love veggies, however there are some which I steer clear from when it comes to cooking for fear of cooking a disaster.  This was the case with brussel sprouts for quite some time.  I signed up for the Farm Fresh To You delivery, and in my last box was a pound of brussel sprouts.  In my quest to not throw out any veggies and learn how to cook new ones, I finally summed up the courage to roast brussel sprouts.  I am every so happy I did!

INGREDIENTS:

  • 1lb brussel sprouts
  • 1lb sweet potatoes, cut into 1″ cubes
  • 2 cloves of garlic, finely minced
  • Salt, pepper (to taste)
  • Dash of cumin
  • Extra virgin olive oil
  • Balsamic vinegar

DIRECTIONS:

Preheat your oven to 375 degrees.  Clean your brussel sprouts, cut the bottom stem and peel away the first layer.  Cut in half or quarters depending on how big they are.  Wash very well to remove any dirt. In a baking dish add the brussel sprouts, cubed sweet potatoes, garlic and drizzle with olive oil, salt, pepper and an every so light sprinkling of cumin.

brussel spourts

Roast for 30-40 min or until all the veggies are tender.  As soon as you bring it out of the oven drizzle with the balsamic vinegar.  My mouth is watering just typing this!  The cumin adds another dimension of flavor and the balsamic adds a sweet & tangy finish.

brussel sprouts1

Buen Provecho!

Salmon Avocado Salad

This recipe is healthy, quick and delicious!  It’s full of omega-3 and leafy greens which add vitamins and nutrients to this salad.  Using left over salmon makes for a quick and convenient lunch or dinner.  The measurements will vary based on how many you’re serving and of course how much salmon you have left over.  The ingredients below are for 1-2 people.

 salmon salad

INGREDIENTS:

  • 3-4oz salmon, cooked
  • 2 cups spring mix or baby greens salad mix
  • ¼ cup feta cheese, crumbled
  • 1/3 – ½ avocado

 

DRESSING:

 

DIRECTIONS:

Chop the left over salmon into bite size pieces.  You may warm up the salmon or serve at room temperature. 

Plate the salad and top with salmon, avocado & feta.  Sprinkle with salt & pepper (to taste).  Drizzle with dressing mixture.  Finish with a sprinkle of fresh cracked black pepper.  Enjoy your guilt free lunch or dinner. 

For the Dressing:

Mix all of the ingredients until fully combined.  The quantity listed makes about 4 servings of dressing.