Happy Thanksgiving to you,
if you are in the United States.
I can’t help but think of the people living in the Ukraine. Hearing missiles and possibly living in a shelter. I am grateful for my warm home, clothing, friends and plenty of food. It’s going to be quiet around my house this year. All of my kids are either with in-laws or finishing graduate school projects. I am not a big fan of turkey and potatoes (I know, shhh.). I will get to eat the foods that I enjoy. It’s all good. 😊
I am wrapping up my last gas kiln firing for this year. The Holiday Market opens at Ox-Bow’s Gallery located in Douglas, Michigan. I have more than 20 pieces for purchase there. I plan to be in their gallery on Small Business Saturday between 6-8pm. Please join us.
Shaved Brussel Sprouts Salad
This shaved Brussels sprouts salad is crisp and refreshing, with just the right hint of sweetness. It’s a perfect veggie side dish for your Thanksgiving or Christmas dinner table.
The key to this dish is that the Brussels sprouts are served raw, along with raw apple. Holiday meals can be pretty heavy, and the last thing I want for my veggie side is another dish that’s roasted or braised. The raw Brussels sprouts and apples are fresh, crispy, and bring a light and refreshing element to the dinner table. The bitterness of the Brussels sprouts is balanced by the sweetness of the apples, dried cranberries, and a maple syrup dressing.
How to Shave Brussels Sprouts
One of the keys to this salad is the shaved Brussels sprouts. They should be shaved fairly thin, as that gives them the best flavor and texture. There are three different ways that you can shave Brussels sprouts.
- •Use a knife. If you have a sharp chef’s knife, and are comfortable with your knife skills, you can shave the Brussels sprouts by hand. Working slowly and carefully, cut the Brussels sprouts as thinly as you can. You can make it easier by first cutting the Brussels sprouts in half, so that they lay flat when you cut them into shreds.
- •Use a mandolin. Mandolins are great tools to have for salads like this one. If you have a mandolin, use the thinnest setting to cut the Brussels sprouts. Just be very careful not to cut your fingertips!
- •Use your food processor with the slicing attachment. Just place the vegetables in the food processor, and pulse until they are shredded.
Suggestions:
- Make the dressing in advance. Store it in the fridge for up to 4 days.
- Shred the Brussels sprouts in advance. They will last up to 2 days.
- Now mix the ingredients. You can replace the sunflower seeds for pumpkin seeds, toasted almonds, or walnuts.
- This salad will keep up to 4 days in the refrigerator.
Ingredients:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- Kosher salt and black pepper to taste
For the Salad:
- 1 lb Brussel sprouts ends trimmed
- 1 large Honeycrisp apple chopped (or 2 small apples)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/3 cup shredded or shaved Parmesan cheese
- Kosher salt and black pepper to taste.
Instructions:
- First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
- Next, shave the brussel sprouts. Use a food processor with the slicing attachment and pulse until the brussel sprouts are thinly sliced. You can also use a sharp knife if you don’t have a food processor.
- Place the shredded brussel sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
From: https://www.twopeasandtheirpod.com/shaved-brussels-sprouts-salad/
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