Roasted Brussels Sprouts and Sweet Potatoes

 original recipe here

Ingredients

• ▢1 lb Brussels sprouts halved
• ▢1 lb sweet potatoes diced into 1/2-inch cubes
• ▢1 TBSP olive oil
• ▢2-4 cloves garlic minced
• ▢1 tsp salt
• ▢1 TBSP brown sugar
• ▢1/2 cup feta cheese
• ▢1/2 cup dried cranberries
• 
  

Instructions

• -Pre-heat oven to 400℉.
• -In a large mixing bowl, bring together Brussels sprouts, sweet potatoes, olive oil, garlic, salt and brown sugar. Toss to combine.
• -Grease a large half sheet baking sheet. Spread out sweet potatoes and Brussels sprouts on it.
• -Bake in the oven for 10 minutes. Remove and toss Brussels sprouts and sweet potatoes. -Spread it out again on baking sheet and bake for another 10-15 minutes, or until sweet potatoes and Brussels sprouts are soft.
• -Remove from oven. Transfer sweet potatoes and Brussels sprouts to a serving plate.
• -Top with dried cranberries and feta cheese.

Spinach Apple Salad

11 oz. fresh baby spinach

1 apple (any kind)

1 cup toasted, slivered almonds

2-4 TBSP real bacon bit

1/3 cup oil

1/4 cup sugar

1 tsp salt

3 TBSP apple cider vinegar

1 TBSP minced red onion

1) Wash spinach and chop apple. Combine with nuts and bacon.

2) Combine oil, sugar, salt, vinegar and red onion in a blender until smooth.

3) Pour sale dressing over salad, mix, and serve.

Cauliflower Gratin

 original recipe found here

1 (3-pound) head cauliflower, cut into large florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

-Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

-Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

-Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Roasted Carrots

 1/4 cup olive oil

4 cloves minced garlic

1/4 cup grated parmesan cheese

1/4 cup panko breadcrumbs

3/4 tsp kosher salt

4-5 cups carrots, peeled, and sliced

1) Preheat oven to 400°F

2) Put carrots in gallon ziplock bag, then add oil, garlic, cheese, breadcrumbs, and salt into bag. Close bag, then shake vigorously until carrots are coated.

3) Spread carrots on sprayed cookie sheet, then bake for 15 mins. Stir, then cook for 10-15 minutes more, until carrots are soft and crisp around the edges. 

Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Bacon and Brussels Sprouts Soup

Original recipe found here

Ingredients

• 3 slices smoked bacon
• 1/2 onion small/medium
• 9 oz potatoes
• 9 oz Brussels sprouts
• 1 1/2 cups chicken or vegetable stock, possibly a little more
• salt and pepper to taste

To top

• 4 slices smoked bacon bacon, in small slices

Instructions

1. Cut the bacon into slices and put into a pan over a medium heat. Dice the onion and once the fat starts to render from the bacon, add the onion to the pan. Cook, stirring regularly for 2-3 minutes.
2. Meanwhile peel the potatoes and dice. Take the outer layer and ends off the Brussel sprouts and cut in half. Add both to the pan, stir, then cover and reduce heat slightly.
3. Allow the vegetables to sweat for around 10 minutes until the potato is tender to a knifepoint, stirring occasionally. Don't worry if things stick to the bottom of the pan and color a bit, it all adds to the flavor, just don't let them burn.
4. Add the stock, and some salt and pepper to taste to the pan (bear in mind you have bacon in there so you won't need much salt). Cover and bring to a boil then simmer for around 10 minutes.
5. Meanwhile, put the bacon for the topping in a small skillet/frying pan and cook over a medium heat. Continue to cook until crispy, stirring now and then.
6. Remove the soup pan from the heat and puree the soup in a blender/with an immersion blender.
7. Serve the soup with the crispy bacon on top.