Brussels sprouts are definitely one of the vegetables which you can either love it or hate it with a passion. I have been trying to create an easy but delicious recipe where the sprouts can really be the star. Although sometimes this delicious vegetable goes unacknowledged, it is rich in nutrients and an excellent source of vitamin C and vitamin K in particular. Having said that try this simple recipe and see what you think!
Easy Brussels Sprouts 2 pounds Brussels Sprouts 2 tablespoons olive oil ¼ teaspoon kosher salt 1 teaspoon White Jasmine Tandoori Masala
Heat the oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow or brown outer leaves. Place them in a baking tray, sprinkle salt and tandoori masala and drizzle the olive oil. Mix well and place in the oven for 30-40 minutes until crisp on the outside and soft on the inside.Serve warm.
As you know we love to create new recipes and experiment with flavors. I enjoy creating bruschetta recipes for a few reasons; you can hardly go wrong, it is a lot of fun to take a few favorite ingredients and develop new recipes and who doesn't likes fun appetizers.
Here is one of my favorite bruschetta recipes, enjoy!
6 slices, Italian bread 2 teaspoons olive oil ½ cup mascarpone cheese 1 cup fresh mango slices 2 teaspoons honey
Heat the oven to 400 degrees. Layout the bread slices on a baking dish, drizzle the olive oil. Place in the oven for 3-4 minutes, until the bread is lightly golden brown and slightly crisp to touch. Spread the mascarpone cheese, top it with mango slices and drizzle honey. Serve warm/cold.
When I think about this beautiful season I start to think about the warm and comforting recipes. I can't wait to share some of these easy, heart and home warming recipes over the coming months. Having said that, here is one of our favorite. Happy Cooking!
Tandoori Squash :
2 tablespoons olive oil 1 teaspoon whole cumin 1 cup chopped yellow onions 3 cups butternut squash, cubed 1 teaspoon White Jasmine Tandoori Masala ½ teaspoon salt 1 8 oz can coconut milk 1 cup cilantro, chopped
Heat oil in a pan, add whole cumin, let it sizzle for a minute or so. Add onions. Saute the onions for a few minutes until they become translucent. Add squash, Tandoori Masala and salt. Saute the mixture for a couple of minutes. Add coconut milk and leave it to cook on medium heat for about 5 minutes or so. Add cilantro. Serve as a side dish.
This summer I have decided to write a blog about some of the beautiful products from our very favorite Farmers Market. This market has grown tremendously in the past ten years or so, so much so that it has become a weekly Saturday morning event for most foodies in Madison and the surrounding area. The Market is held around the beautiful State Capitol downtown Madison and walking around in a circle on the walkway around the Square is an amazing experience. You can visit all the vendors and see all the beautiful bounty of the season.
One of my favorite things to do, is to is to get some of the farm fresh vegetables and create new recipes. This week I bought these beautiful and delicious Campari tomatoes. These tomatoes are slightly larger than the cherry tomatoes but rich in color and flavor.
Check out this week's recipe, there is nothing bland about it!
1 pound Campari tomatoes 2 tablespoons olive oil 1 teaspoon whole cumin 1/4 teaspoon kosher salt 1/4 teaspoon red chili flakes 1/2 cup White Jasmine Sajji BBQ Gouda, cut in small squares 1/2 cup cilantro, chopped
Cut the tomatoes in half and set aside.
In a saucepan, on medium heat add olive oil. Once the oil is warm add whole cumin and let is sizzle for 30 seconds. Add the tomatoes and saute for a couple of minutes. Add salt and chili flakes and let the tomatoes get a little softer and juicy. Place the tomatoes in a platter, sprinkle the Gouda cheese and chopped cilantro on top. Serve warm. Makes a great salad ingredient also.