Grilled Maple Brussels Sprouts Slaw

I usually despise coleslaw. Typically, it's nothing but an under-seasoned side dish consisting of cabbage drenched in mayonnaise.

But I know coleslaw can be good, when it's prepared well. And I also know coleslaw doesn't have to consist of cabbage and mayonnaise at all. It can also be made with other crunchy vegetables, like Brussels sprouts - cabbage's smaller, tastier friend.

We had a bunch of leftover grilled Brussels sprouts last week that I decided to turn into this vegan-friendly, healthier coleslaw. To grill the sprouts, we simply dressed them in some olive oil and seasoned them with salt and pepper, then put them right on the grill. We cooked them until they were browned on both sides - then, as soon as they came off the grill, I drizzled them with some good maple syrup. (You can easily use this same method by roasting the sprouts, if you don't have a grill). The end result were smoky and sweet sprouts that were delicious as a side on their own...but they tasted even better the next day in this slaw.

Grilled Maple Brussels Sprouts Slaw

Yields: 2-3 servings

-1 teaspoon Dijon mustard
-1 teaspoon maple syrup
-Squirt of lemon juice
-1/2 teaspoon olive oil
-Salt and black pepper, to taste

-1 cup shredded Brussels sprouts

-1 heaping tablespoon dried cranberries

-1 teaspoon sunflower seeds

Directions:
1.) In a small bowl, whisk together mustard, maple syrup, and lemon juice. Continue whisking while you slowly pour in the olive oil. Season with salt and pepper.
2.) Place Brussels sprouts, cranberries, and sunflower seeds in a medium bowl. Pour in dressing, and toss to coat. Serve immediately, or, better yet, let slaw sit in the fridge for 15-20 minutes before serving.

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This slaw would make a great side dish for a barbecue, especially if you have some vegans in attendance. I loved how the Brussels sprouts maintained their crunch, while the chewy cranberries and the crunchy sunflower seeds provided some additional textures and flavors. The dressing was also delightfully light and flavorful, and didn't drown the rest of the ingredients. (Sorry, mayonnaise).

What's your favorite side dish at a barbecue? 

Mexican Pasta Salad

Most of the time, I make pesto (or infused simple syrups) with leftover herbs. Those are definitely my two go-to uses for everything from leftover basil to rosemary to parsley. But last week, when I was faced with a bunch of leftover cilantro, I wanted to try something a little different. So I turned the leftovers into a refreshing dressing that got mixed into this vibrant and flavorful pasta salad.

Mexican Pasta Salad

Yields: 8 servings

For Salad:

-1 pound farfalle pasta (or pasta of your choice)

-1 pint grape tomatoes, halved

-1 cup frozen or fresh sweet corn kernels

-1/4 cup diced red onion

-1 tablespoon diced pickled jalapenos

-Salt and black pepper, to taste

For Dressing:

-1/4 cup finely chopped cilantro

-Juice of 1 1/2 limes

-1/2 teaspoon ground cumin

-1 teaspoon chili powder

-3 tablespoons olive oil

-Pinch of granulated sugar

-Salt and black pepper

Directions:

1.) Bring a large pot of salted water to a boil; add pasta and cook according to package directions. Drain and set aside.

2.) In a medium-sized bowl, rapidly whisk together the ingredients for the dressing. Dunk in a piece of the cooked pasta and taste; adjust seasoning as/if needed. Set dressing aside.

3.) In a large bowl, mix pasta with tomatoes, corn, red onion, and jalapenos. Add dressing and toss until pasta and vegetables are coated nicely (but are not overdressed). (The amount of dressing you make should be perfect for 1 pound of pasta). Taste and add salt and pepper as needed.

This pasta salad can be refrigerated for up to 24 hours before serving.

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The bright, flavorful salad dressing mixed with the plump, juicy tomatoes, spicy red onion, and sweet corn was a divine combination - especially when served with veggie sausages and burgers (for the omnivores, obviously) cooked on the grill. I loved how the farfalle pasta's nooks and crannies soaked in all of the dressing, but really any pasta would do well here. 

Bonus: This pasta salad is also vegan!

What's your favorite side dish to bring to a cookout? 

Radish and Fava Bean Salad

I'm always looking for new salad ideas. During the colder months, we usually stick to baby arugula or baby kale salads (typically as a side dish at dinner), but as soon as the weather warms up - and all of this fresh produce is available - I crave something more. Something more creative.

Next week, I'm catering a dinner party and the host asked if I could make a salad from Ottolenghi: The Cookbook (we're both big fans). I happily obliged, and offered to make this Radish and Fava Bean Salad (with a few tiny modifications). To make sure the salad was what I wanted, I made a batch yesterday...and let me tell you, this is spring in a bowl.

Almost like a salsa, this hearty and chunky salad is chock-full of protein-packed fava beans, crunchy radishes, spicy red onions, and a ton of fresh parsley and cilantro. It's a great, cool salad for warmer days, and made a lovely accompaniment to veggie burgers we cooked on the grill (old habits die hard, I guess!).

Radish and Fava Bean Salad with Green Tahini Sauce

Yields: 4 servings

Adapted slightly from Ottolenghi

Salad:

-1 pound fresh shelled fava beans

-1 1/2 cups small radishes

-1/2 red onion, very thinly sliced

-2 tablespoons finely chopped cilantro

-1/8 teaspoon lemon zest

-Juice of 2 lemons

-2 tablespoons chopped flat-leaf parsley

-3 tablespoons olive oil

-1 teaspoon ground cumin

-Salt and black pepper, to taste

-Scant 1 cup Green Tahini Sauce (recipe follows)

Sauce:

Yields: About 1 1/2 cups

-2/3 cup tahini paste

-2/3 cup water

-5 tablespoons lemon juice

-2 cloves garlic, crushed

-1/2 teaspoon salt

-1/2 cup flat-leaf parsley leaves

Directions:

Salad:

1.) Place the fava beans in a pot of boiling water and simmer for 1 to 2 minutes, depending on size. Drain through a large colander and rinse under cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.

2.) Cut the radishes into 4 wedges each and mix with the fava beans, onion, cilantro, lemon zest, lemon juice, parsley, olive oil, and cumin. Season with salt and pepper to taste.

3.) To serve, mix with the Green Tahini Sauce, being careful not to overdress the salad (you may not need the entire 1 cup). Ottolenghi suggests serving the two separately, but I enjoyed it tossed together.

Sauce:

1.) In a food processor fitted with a steel blade, combine everything except for the parsley until smooth. Add more water if needed (you want a creamy and smooth consistency, almost like honey). Add the parsley and turn the machine on again for a second or two. 

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I loved all of the fresh lemon juice and herbs in this salad. I also loved how the surprisingly light, nutty tahini sauce paired with the rest of the bright, fresh flavors. This salad is definitely one I can see us making several times this summer (especially for our vegan peeps!).

What's your favorite spring/summer salad?

Maple-Roasted Brussels Sprouts

Growing up, my Irish/Scottish/English family ate a lot of boiled cabbage, especially with pot roast and potatoes at Sunday dinners. But it wasn't until I was in my twenties that I discovered the better, "baby cabbage," as well as the art of roasting vegetables. Now, roasted Brussels sprouts are my winter vegetable addiction. I can't get enough of them!

I recently also discovered the beauty of pairing sweet maple syrup with salty Brussels sprouts. Throw in some dried cranberries and roasted sunflower seeds, and you have yourself one heck of a winter side dish. 

Head on over to Local in Season for the full recipe!

Are you a fan of Brussels sprouts?

Spicy Jasmine Rice

Enchiladas, burritos, tacos - they just don't taste the same without rice. That's why, when I was making my Baked Chipotle Chimichangas, I knew I had to make rice to go alongside them.

And not just any rice, because, well, let's be honest - plain rice is nothing but bland and chewy without some flavor added to it. 

Spicy Jasmine Rice

Yields: 4 servings

-1 cup Jasmine rice

-1 1/2 cups water

-1 tbsp. butter

-Cumin

-Chili powder

-Dried parsley

-Salt and pepper, to taste

Directions:

1.) Bring rice and water to a soft boil in a large saucepan; let simmer, covered, for 20 minutes, or until water is absorbed. Take pan off heat and let cool for 10 minutes. Fluff with a fork.

2.) Add butter and spices (to taste), then stir. Serve alongside Baked Chipotle Chimichangas. 

The butter and flavorful seasonings used in this dish really helped kick this otherwise plain-tasting rice up a few delicious notches. The fluffy, slightly sticky rice also complemented my smoky chimichangas beautifully. 

What ingredients or spices do you add to rice to give it some extra flavor?

Side note: Don't forget to enter my sparkling wine giveaway! I'm picking a winner tomorrow morning....

Reader recipe: carrots with ginger ale

I don't know about you, but when I'm making dinner at home, thinking up a side dish to accompany the entree is my biggest challenge. I almost always have bags of frozen vegetables in the freezer which are great go-to side dishes, but sometimes, I just want something a little different. Thankfully, my dear friend Christine (whom I met at Quinnipiac), recently sent me one of her favorite go-to side dishes.

Christine is a nurse and is in the middle of planning her wedding (which is happening in June), so the girl's got quite the busy schedule. Her unique spin on your normal, everyday carrots is perfect for a simple, "dressed up" side dish to make during the week, and the ingredients should keep you well within your grocery budget. 


Carrots with Ginger Ale
Yields: 4 servings

-7 carrots peeled and sliced (could also use frozen, pre-sliced carrots)
-1 tablespoon butter
-1 cup ginger ale
-1 pinch salt
-2 pinches chili powder
-1 tablespoon brown sugar

Directions: Put all ingredients in a covered high-sided saute pan and cook over medium heat until simmering, and butter and sugar are melted (about 5 minutes). Take the lid off, stir and raise the heat to high. Continue cooking on high uncovered until the sauce thickens to a syrup (about 10 minutes).


I can't wait to try this!


What's your favorite go-to side dish to make during the week?