Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Brussels Sprouts & Apple Salad

Brussels Sprouts & Apple Salad

Brussels Sprouts & Apple Salad
serves 4-6
4 cups shredded brussels sprouts
lemon bacon vinaigrette, recipe below
2 tablespoons fresh thyme leaves
1 honey crisp apple, cored and thinly sliced
1/2 pecan halves or pieces, toasted
1/4 cup crumbled bacon (or pomegranate for a meatless version) 

Toss the shredded brussels sprouts with lemon bacon vinaigrette and transfer to a serving dish. Top with fresh thyme leaves, apple slices, toasted pecan, and crumbled bacon. Save any leftovers in the refrigerator and enjoy within 2-3 days. 

Lemon Vinaigrette
makes about 1/3 cup vinaigrette
1 tablespoon lemon juice
2 teaspoons stoneground mustard
2 tablespoon apple cider vinegar
1 teaspoon honey
1 tablespoon minced shallot
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons bacon fat, warmed to liquid form (substitute olive oil if preferred) 

In a medium-sized mixing bowl whisk together lemon juice, mustard, vinegar, honey, minced shallot, salt, and black pepper. Stream in warmed bacon fat while whisking until the vinaigrette is well-integrated and creamy. You can also accomplish this by shaking the vinaigrette in a sealed jar, rather than whisking it. Store any leftover vinaigrette in a sealed container in the refrigerator and use within a week. 

 

Blood Orange Rum Punch

Blood Orange Rum Punch

Feel Better Pops: Mango, Lemon, Orange, Ginger, Turmeric, Honey Popsicles

Feel Better Pops: Mango, Lemon, Orange, Ginger, Turmeric, Honey Popsicles