I can’t get enough Brussels sprouts. Although my go-to recipe is Brooklyn Brussels Sprouts (which I posted almost exactly one year ago), I was looking for a variation. I like this one because it requires no cooking. This recipe came from Food and Wine magazine. If you use the shredding attachment on your food processor, it can be made very quickly. What’s also nice is that you can make this a day in advance. The recipe in Food and Wine called for salted roasted sunflower seeds. I only had raw unsalted seeds, so I just toasted them on a skillet for a few minutes and added a bit of salt before folding the seeds into the slaw.
- 1/2 cup 2 percent plain Greek yogurt
- 1/2 cup low-fat mayonnaise
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup chopped chives
- 1/4 cup chopped dill
- Freshly ground pepper
- 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
- 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
- In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
- Add the brussels sprouts and toss to coat evenly.
- Fold in the sunflower seeds and serve.
I had to take advantage of the tomatoes that were still at the farmer’s market this chilly weekend. Also, I picked up some eggs from Grazin’ Angus Acres stand. They are a farm in Ghent, NY, and their eggs have the “Animal Welfare Approved” sticker. Not only are the chickens a lot happier than your typical chickens, but the eggs really are delicious as well.
I didn’t have any curry powder on hand, so I mixed the following spices to make my own version of pseudo-curry powder: red pepper flakes, turmeric, yellow mustard seed, brown mustard seed, coriander, hungarian paprika, cumin, and cloves.
Also, I used the egg-poaching advice from Smitten Kitchen and it worked out well.
Thanks to Cooking Light for this recipe!
- 1 cup dried small red lentils
- 3 cups water
- 1 bay leaf
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 1 tablespoon white vinegar
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain low-fat Greek yogurt
- 2 tablespoons chopped fresh cilantro
- Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.
- Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.
- Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.
Thanks to Local Roots NYC CSA for posting this recipe from Kitchn. Here is my adapted version of it. Clearly, I’m on a lemon yogurt kick. I made the farro a day in advance to cut the prep time tonight. With that prep out of the way, the salad took me about 15 minutes to make.
- 1 cup farro
- 2 cups water
- 1/2 pound peas, shelled
- 2 baby leeks, white and light green parts only, thoroughly washed (I like to soak it them in a bowl of water a few times)
- 3 tablespoons plain yogurt (I used Stonyfield Organic Low Fat)
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- black pepper
UPDATE: Last night, I made this with blanched asparagus but into pieces instead of snap peas, and it was even better!
I was excited to use fresh herbs from my new garden to add the flavor for this dressing.
- 2 teaspoons minced shallot
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 2 tablespoons greek yogurt
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped fresh dill
- 4 radishes, thinly sliced
- 20-25 sugar snap peas, cut in half
- Combine all ingredients through dill for the dressing. Toss with the radishes and snap peas.