Healthy Recipes

Our recipes this month are Brussel Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans Vibrant and delicious, the flavors and textures of this unexpected treatment were lively and refreshing (this dish will make it hard to remember why you don't like Brussel sprouts!). And, to take advantage of all the wonderful autumn flavors of the Pacific Northwest, we offer Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts - a snap to assemble if you buy the prewashed and trimmed baby spinach.

Brussel Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup*
1/2 teaspoon plus 1 tablespoon coarse kosher salt; save additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds Brussel sprouts, trimmed

* Look for Grade B pure maple syrup. It has a bolder maple flavor as opposed to the delicate Grade A.

  1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer.
  2. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and the glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil, and separate. Cool completely. Can be made 2 days ahead. Store airtight.
  3. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
  4. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add Brussel sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. COOL on paper towels.
  5. Using a processor fitted with 1/8- to 1/4-inch slicing disk, slice Brussel sprouts. Transfer to large bowl. DO AHEAD: Dressing and Brussel sprouts can be made 1 day ahead. Cover separately; chill.
  6. Toss Brussel sprouts with enough dressing to coat. Let marinate at least 30 minutes (very important!) and up to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.


Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

Dressing
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon natural sugar
1 teaspoon kosher or sea salt
Freshly ground pepper

Salad
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped

  1. Dressing - in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
  3. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
  4. To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Cook's Notes
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer nuts while they're hot to a clean kitchen towel. (Use a clean towel that is old or one you don't mind washing with bleach because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

Do Ahead: The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.

Source for both recipes: Epicurious.com


Posted November 2009 | Permanent Link

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