Pomegranate & Pistachio Braised Brussels Sprouts

Getting kids to eat, and better yet, like Brussels sprouts is about as hard as its been for me to take Donald Trump seriously in politics. It's probably not going to happen- it's a love it or leave it sort of situation with these mini cabbages. 

But I'm here to tell you that I got the kids to eat Brussels sprouts and say "I sorta like them" with this recipe- which is a huge (Donald trump voice) deal in my books!! 

Not changing my mind on the ridiculousness that is DT- but if you're on the fence about Brussels sprouts- give this recipe a try- it's really easy and it's definitely a vegetable game changer! 

Pomegranate & Pistachio Braised Brussels Sprouts 

Fridge:

1 lb (about 4 cups) Brussels sprouts, bottoms cut off and sliced in half

3/4 cup pomegranate juice 

3/4 cup apple cider

1/2 cup pomegranate seeds

1 tsp fresh sage, minced 

Counter:

1/3 cup shallots, minced 

1 garlic clove, minced 

Pantry:

2 tbs maple syrup

1 tbs apple cider vinegar

1/3 cup pistachios, chopped 

1/2 tsp salt

Fresh pepper to taste 

Tools:

Casserole dish 

Aluminum foil 

Small bowl

Whisk 

Mixing spoon 

Cutting board 

Chopping knife 

Measuring cups/spoons 

Preheat oven to 375 degrees. 

Place Brussels sprouts in the casserole dish. Spread evenly. 

In small bowl add pomegranate juice, apple cider, maple syrup, apple cider vinegar, shallots, garlic, sage, salt and pepper to taste. Whisk it all together well. Pour this mixture over the Brussels sprouts. 

Cover casserole dish with aluminum foil and place into heated oven. Bake for 30 minutes covered. Remove aluminum foil and add pistachios. Mix everything again before placing back into the oven. Bake for another 30 minutes uncovered. 

Remove from oven and allow to cool for 5-10 minutes before adding the pomegranate seeds. Serve warm or at room temperature. Enjoy! Xo

Farro & Quinoa Autumn Salad

My mother always taught me to never show up empty-handed when invited over to someone's house. It's just plain rude. Usually I only have enough free time to grab a bottle of wine or the hosts favorite beer but when I can squeeze it in- I like to cook something yummy. Either addition to the meal or something for the hosts to enjoy the next day. 

I made this salad based on another salad I had tried earlier this week. I had the opportunity to make my version of it after I was invited over to a girlfriends for delicious scallops. We ended up having this salad as part of our meal. 

It is really yummy and the flavors and textures blend together nicely. This recipe is a larger scale- so cut it in half for a few people. Or just enjoy the leftovers for lunch! 

Farro & Quinoa Autumn Salad 

Fridge:

4 cups farro, cooked and cooled

3 cups quinoa, cooked and cooled

1/2 cup scallions, thinly chopped

3 tbs italian parsley, minced

1 1/2 cups pomegranate seeds 

1 lb butternut squash, roasted and cooled 

Counter: 

Juice of 1 lemon (2-3 tbs)

Pantry:

3/4 cup pistachios, toasted

1/4 tsp cumin

1/4 tsp salt plus 1/2 tsp 

Few cracks of black pepper 

1 1/2 tbs olive oil 

Tools:

Large mixing bowl

Whisk

Small bowl 

Mixing spoon 

Measuring cups/spoons 

In the large bowl add the cooled farro, quinoa, pomegranate seeds, pistachios, scallions, parsley, and butternut squash. Add 1/2 tsp of salt and a few cracks of fresh pepper- combine everything well. 

In the other bowl add lemon juice, olive oil, cumin, 1/4 tsp of salt and a couple cracks of fresh pepper. Whisk together to combine and pour over the salad. 

Mix the dressing into the salad and refrigerate until ready to serve. This salad can keep in the fridge for 5-6 days.

Enjoy it!! Xo