Think you hate Brussels Sprouts? Maybe you just haven't had them prepared right. If you start off with thinly sliced sprouts, they cook quickly. Balsamic Glazed Brussels Sprouts and Onions Ingredients: 2 Tbsp olive oil 1 large sweet onion, roughly chopped 10 ounces brussels sprouts, shaved (see below) ¼ cup balsamic vinegar ¼ cup water… Continue reading Balsamic Glazed Brussels Sprouts and Onions
Tag: gluten free
Beet and Goat Cheese Risotto
A little more unusual for risotto, the pink hue is simply gorgeous, especially if served alongside vivid green vegetables. Beet and Goat Cheese Risotto Ingredients: 3 Tbsp unsalted butter 1 large sweet onion, chopped 8 ounces beets (weighed without greens) 1½ cups arborio rice 5 cups broth 8 ounces soft goat cheese Directions: Heat broth… Continue reading Beet and Goat Cheese Risotto
Artichoke and Swiss Chard Risotto
Kale gets all the attention, but Swiss Chard is so much prettier, tastier and unlike Kale, you can eat all of it. Leaves and stems are equally tasty! Where Kale has a thick rib, the Chard stem is crisp, juicy and full of flavor. It is also a great winter crop for the garden! Artichoke… Continue reading Artichoke and Swiss Chard Risotto
Apple Sunflower Granola
This is a bit of a two part recipe - the apples come first, then the granola. Fall is here - preserve all you can! Dried Apples are incredibly easy to make, and so delicious to snack on. Especially if you use a "premium" apple such as a HoneyCrisp. The final product depends on what… Continue reading Apple Sunflower Granola