Tag: brussel sprouts

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Warm Brussels Caesar Salad

one and a half slices warm brussels sprouts crunchy spicy salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Warm Crunchy Brussels Caesar Salad with Almonds

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. Crisping quinoa does involve an extra step but it makes the quinoa taste vaguely nutty and a little popcorn-esque. You could just as easily use regularly prepared quinoa, though, and this salad would be unchanged. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

what you need

2 bunches of large Brussels Sprouts, shaved or sliced very thinly

3-4 tablespoons of minced chives

1/2 cup toasted almond slivers

1 cup of Quinoa, cooked according to the package

2-3 glugs of olive oil

(optional) 1/4 cup dried cranberries

For the dressing…

1/4 cup tahini

Juice from half a lemon

1 tablespoon lemon zest

1/4 cup (heaping) of parmesan cheese, plus more for serving

1 clove of fresh garlic, minced 

salt, cracked black pepper, and tons of cayenne pepper

2-3 glugs of olive oil

how to make it

Make the quinoa according to the package and let it cool uncovered for a while. Preheat the oven to 400. 

Chop or slice the Brussels Sprouts (a mandolin works great if you have one), toss in olive oil and salt, and spread out on a pan. Roast at 400 for 10 minutes, then stir the Brussels, and continue roasting for ~5-7 more minutes. You’re going for al dente.

If you’re going to crisp your quinoa, you can do so at the same time as the Brussels. Just spread them out on some parchment paper, drizzle with a bit of oil, stir, and roast until beginning to crisp but not burn.  

While the Brussels are roasting, make the dressing. Put all ingredients in a small chopper and blend until smooth, adding water or nutmilk incrementally as needed to thin it out. 

When the Brussels come out of the oven, place in a large bowl and let cool for a few minutes. Pour the dressing on top and toss until well coated. Add in the chives and almonds, and toss a bit more. If using regularly cooked quinoa, add it in and toss with the Brussels, but if using crisped quinoa, I like to add it on top and toss it lightly before eating. 

Top with a slight dusting of parmesan cheese and enjoy warm.

Green Vibes
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Veggie

Brussels Sprouts Salad

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OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Shaved Brussels Sprouts Salad

one and a half slices healthy vegetarian recipes sprouts

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

what you need

1 bag of Brussels Sprouts

1/4 cup Thompson raisins

1 red pear, diced

1/4 cup roasted pistachios (you could also use Marcona almonds)

3/4 cup Parmigiano Reggiano cheese

1 handful of fresh mint, sliced

4 tablespoons lemon juice

1/8 cup olive oil

Salt and black pepper to taste

how to make it

Remove outer leaves on Brussels Sprouts and cut them top down in thin strips, breaking them apart in a large bowl.

Add the raisins, diced pear, pistachios, cheese, and mint, and toss to combine. Squeeze lemon juice and add olive oil on top, tossing once more to combine thoroughly.

Enjoy!

Sprouts!
+ Raisin
+ Pear
+ Pistachio
+ Parm
+ Mint
+ Dressing
Combine
More Salads
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Caesar Salad

Your classic, tried and true, foolproof, Caesar Salad Dressing Recipe. Side salad or main course, this is really all you need. Add grilled chicken, avocado, hard boiled or fried egg, or red onion and you’re good to go.

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June 9, 2021 1 Comment

Watermelon Feta Salad

Sometimes when the summer turns hot and the appetite begins to naturally wane, the fresh and light, zesty and fruitful begin to take precedence over the hearty. My solution to that is a collection of fruit-forward glorified snack meals that inventively leverage my latest CSA harvest and don’t fill me up to the point of sluggish. Summertime is the time for watermelon – the hydrating, vibrant, impossibly sweet fruit that gave me my childhood moniker ‘Watermelonie.’ A favorite springtime flavor combination is strawberry-basil or strawberry-mint. Turns out that this also works well with watermelon. So if you’ve got one to spare this summer, try this as a salad or a snack. It’s got 3-4 total ingredients and won’t disappoint in the flavor category.

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August 4, 2021 1 Comment
one and a half slices greek greek salata salad recipe

Maroulosalata

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Marousalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And here to stay in my kitchen. 

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October 29, 2022 No Comments
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Veggie

Crispy Cranberry Brussel Sprouts

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OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Crispy Oven Cranberry Brussels Sprouts

oneandahalfslices brussel sprouts crispy recipe holiday

Crispy Brussels Sprouts are a fall favorite but this recipe definitely adds some #Christmasvibes by adding both the color and the flavor of dried cranberries. If you really want to up the flavor profile, you could also crumble on a very small amount of bleu cheese. This dish was part of the 2021 Roasted Goose dinner alongside my Perfect Mashed Potatoes and Citrus Dill Roasted Carrots but these sprouts make the perfect Fall-Winter side dish to almost any meal.

what you need

1 bag of Brussels Sprouts

1/4 cup dried cranberries

3 drizzles olive oil

1 scant drizzle balsamic vinegar

Salt and Pepper to taste

(optional) 2 tablespoons finely crumbled bleu cheese

how to make it

Preheat oven to 375. Wash the Brussels Sprouts and cut them in half (the larger ones in quarters). In a mixing bowl, coat the sprouts in olive oil, vinegar, salt, and pepper, tossing thoroughly. 

Spread sprouts out onto a baking sheet and bake for ~30 minutes or until crispy. Toss with dried cranberries and serve immediately, topping with bleu cheese if desired.  

one and a half slices christmas goose dinner recipes
🦃More from the 2021 Holiday Collection🎄
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Veggie

Spicy Brussels

brussels sprout recipe whiskey pairing whisky one and a half slices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Brussels Sprout

From the @whiskey_CA_mmelier Collaboration Dinner

brussels sprout recipe whiskey pairing whisky one and a half slices

This is the appetizer for the Whiskey Pairing Dinner. Brussels Sprouts are one of our favorite falltime veggies, especially when they’re made crispy. There are so many unique toppings for sprouts (sprouts!) that they’ll never get boring. Pairing. I hinted to @whiskey_CA_mmelier that the sprouts I wanted to make were spicy sprouts and he was not pleased. Alcohol and pepper hit the same flavor receptors on the palette and it is therefore very difficult to make a pairing. We settled on an only slightly spicy, mildly sweet sprout and decided to go rogue and open our pairing with a scotch! A mild one. The initial idea was Bruichladdich, a young but incredibly refined Islay  scotch – that’s why the signature blue bottle is visible in some of the photos. After much discussion, however, we turned to the sweeter, fuller Scapa Skiren from Orkney Island. It brought out the sweetness of the sprouts really well with banana/melon on the nose and walnut on the backside (as @whiskey_CA_mmelier’s wife pointed out, who was better than all three of us at tasting).  

what you need

1 batch of fresh Brussels sprouts

3 tablespoons olive oil

Salt and Pepper to taste

1/2 teaspoon Cayenne pepper or red pepper flakes

Toppings: toasted pine nuts and pomegranate seeds (my favorite!), toasted pecans (pictured here), hydrated golden raisins (soaked in water for an hour), parmesan cheese, feta cheese crumble with bacon. 

Whiskey Pairing: Scapa Skiren Scotch Whiskey – The Orcadian

how to make it

Heat oven to 400. Cut the ends off the sprouts, then cut in half or quarters depending on their size. Toss them in olive oil and desired spices, and spread out onto lined baking sheet (for a crispier sprout) or cast iron pan. 

Bake for 10 minutes, remove from oven, and stir generously, adding a bit more spice at this point if you desire (I may have drizzled some honey). Return and bake another 10 minutes. 

If using toppings that are not pre-toasted like pecans, sprinkle the pecans and cook for another 3-5 minutes. You definitely want some crisp, burnt sprouts but obviously not to char the whole lot, so just keep an eye on them. Serve warm!
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one and a half slices sazerac rye whiskey rcipe

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This is the opening cocktail for the Whiskey Pairing Dinner. The Rye Sazerac is one of the oldest, prohibition-era cocktails. It’s classic, elegant, and simple. With rye whiskey, lemon, absinthe, and bitters, a Sazerac is as refined as a cocktail can be. Here we present this  simple cocktail recipe as a forward to the rest of a classic meal. The absinthe on the nose provides an interesting twist to a classically whiskey-based cocktail. We used Sazerac Rye as the base.

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November 13, 2021 3 Comments
pecan pie recipe maple bourbon one and a half slices

Pecan Pie

This is the dessert for the Whiskey Pairing Dinner generously provided by The Piemaker. I’ve never been a huge pecan pie fan (nor was I a big Key Lime Pie fan) until The Piemaker came into my life. This pecan pie is as ‘from scratch’ as it comes, with hints of bourbon and maple folded into the filling, served with a luxurious maple cinnamon cream. This is a decadent dessert – decadent is an understatement. But if you’re looking to level up your Holiday meal game, this is the place to start. We definitely felt the need to eat one and a half slices… 😃

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November 15, 2021 3 Comments
one and a half slices saturday supper experience recipes local

Saturday Supper I

What happens when it rains sideways on Saturday, you’ve got a fresh tub of Maryland blue crab meat, and someone gets a hankering for sangria? Carriages at midnight. Ambulances at 2am. Wheelbarrows at 5am. Hearses at daybreak.

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October 11, 2023 2 Comments
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Veggie

Miso Ramen

Vegetable Ramen!
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Miso Ramen

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms or crunchy veggies of your choice like broccoli and bok choy. For a first foray into Ramen, I’m pretty pleased. Actually, Fall of 2020 was the first time I had Ramen without the Maruchan label… ‘real’ Ramen. It isn’t my favorite food but Ramen, like Pho, comes in handy on cold winter days. This is the first of many one-bowl, Asian-inspired noodle recipes you’ll find alongside Thai Curried Noodles!

what you need

1 package ramen noodles of choice (I like these Hakubaku noodles from Whole Foods)

2 eggs, soft boiled

6 cups vegetable broth

1/4 cup tahini

(optional) 2 tablespoons miso paste of choice

(optional) 1/2 tablespoon fish sauce

1 tablespoon rice wine vinegar

1/8 cup soy sauce or Tamari

1 knob of fresh ginger, grated 

2 cloves garlic, grated

1 tablespoon sesame oil

3 tablespoons olive oil

2 small shallots, diced (shallots have a unique flavor but if you don’t have shallots, you can use onions)

1/2 mushrooms, sliced (any kind, mixed kinds, the more mushrooms the merrier!)

2 types of veggies of choice… I used Brussel sprouts and carrots, but bok choy, kale, sweet red peppers, portobello mushrooms, pole beans, and broccoli would all work well.

Red pepper flakes or 1 spicy chili pepper, minced

Half a lime cut into wedges

Sesame seeds for garnish

(optional) 2 long green onions, cut into small slices

how to make it

Preheat oven to 350. Toss carrots and Brussel sprouts in olive oil, salt, and cayenne pepper if desired, and baked on foil-lined baking sheet for 20-25 minutes until just crispy, stirring once about 10 minutes in. If the vegetables you are using would be better blanched than roasted (like pole beans), blanch them in boiling water and set aside. 

Meanwhile, heat 1 tablespoon of sesame oil in pan over medium heat. Grate garlic cloves and fresh ginger root into oil. Add minced shallot and sauté until fragrant, about 4 minutes. Add the mushrooms (if using) to the mix and given it a stir. Add the tamari, miso paste (if using), fish sauce (if using), rice wine vinegar, and red pepper flakes or chili pepper. Stir until combined, still over medium heat. Add the tahini followed by the vegetable broth and bring to a gentle boil. Salt and pepper to taste.

Place ramen noodles in pot of broth and cook until soft, as package directs. Working with two bowls, remove a serving of noodles from the pot and place in each bowl. Add the carrots and Brussel sprouts, and the soft boiled egg, cut in half. Ladle desired amount of broth over bowl of veggies (ensuring you get some mushrooms, too) and garnish with a lime wedge, green onions, and toasted sesame seeds.

Obviously, you are free to customize this dish with different veggies or the addition of a protein. Veggies are better if oven roasted or pan seared before adding them to the bowl and something like bok choy should definitely be pan seared first, a la Thai Curried Noodles. 

More ramen and noodle recipes to follow! 

Carrot, Bean, Pepper
Vegetable Ramen!
Carrot, Brussel, Mushroom
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