Brussels Sprouts salad – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg Brussels Sprouts salad – In Good Taste http://ingoodtaste.kitchen 32 32 Shredded Brussels Sprouts Salad with Parmesan and Pecans http://ingoodtaste.kitchen/shredded-brussels-sprouts-salad-with-parmesan-and-pecans/ http://ingoodtaste.kitchen/shredded-brussels-sprouts-salad-with-parmesan-and-pecans/#comments Sun, 07 Oct 2012 00:59:57 +0000 http://ingoodtasteblog.net/?p=3910 Since I started writing My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. Because nothing is official until  you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you. I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too. In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad. Save Print Shredded Brussels Sprouts Salad with Parmesan and Pecans Author: Maris Callahan Recipe type: Worknight Dinners, Cooking for One or […]

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]]> http://ingoodtaste.kitchen/shredded-brussels-sprouts-salad-with-parmesan-and-pecans/feed/ 13 Brussels Sprouts Salad with Cranberries and Goat Cheese http://ingoodtaste.kitchen/brussels-cranberries-goat-cheese/ http://ingoodtaste.kitchen/brussels-cranberries-goat-cheese/#comments Sun, 28 Mar 2010 02:33:40 +0000 http://ingoodtasteblog.net/?p=117 For those of you who live in warm climates or whose “winter” consisted of three snowflakes and three days that dipped below fifty degrees: please stop reading now. Oh, I’m just kidding. Keep reading. In December I asked my building manager to shut off my heat because it was too warm in my apartment and this winter, I’ve only closed my windows when I go out of town. Yet, this is the time of year, the end of March, on the cusp of spring, when I start to lose fondness for the slushy sidewalks and my winter coat. Yet, ironically, this month, I’ve become obsessed with winter vegetables. Kale, Brussels sprouts, Swiss chard, cauliflower….I can’t get enough. Usually by now, I’m scouting farmer’s markets for quasi-ripe tomatoes and slicing carrot after orange carrot for fresh salads, but for some reason, I’m still stuck on dark leafy greens and roasted veggies. Even though this particular recipe might be better served alongside your Thanksgiving turkey, think twice before turning it away until November. Sautéed in warm walnut oil and mixed with with fresh goat cheese and tarted cranberries, you won’t even miss the meat in this seasonally-inappropriate salad. Save Print Brussels Sprouts […]

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