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Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

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Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Miso Tahini Soup

Miso Tahini Soup

Maybe I’m getting old. (But will forever want to draw at the kids’ table.) Maybe I had one too many Friendsgivings + Thanksgivings this year. (Forever thankful.) Maybe I just like soup best as December rolls in.

Likely it’s all of these and more – but regardless, I was ready to pass on all T-day leftovers this year. Another scoop of stuffing? No thank you.

Soup me, please.

Turnips

I was ready for a meal like this before the weekend even arrived. And whether you still need a few more days or not to reach that point, this remains one of my favorite cleansing, warming meals as the cool winter days set in.

It’s earthy. Light. Yet full of flavor that satisfies you within just one bowl.

I stumbled upon the recipe over on 101 Cookbooks after doing a quick Google search for turnips. They are still an item that leaves me clueless sometimes. (Although, lately I’ve learned a fast roast in the oven does wonders on the beauties.)

Miso Tahini Soup

This was first whipped up for a small gathering of friends, and again soon after in the week that followed. I look forward to utilizing the soup as the hefty holidays continue to roll forward.

Feel free to play around with the veggies you put into the pot. We did a steamed eggplant version the other night, which was wonderful. Just be sure to leave out anything too overpowering. There’s a delicateness to this soup that you won’t want to lose.

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Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

Earlier this week, I received an “OMG” message from one of my coworkers, followed by a link to a version of this zucchini noodle recipe. In an instant, it was on my must-make list. I mean, obviously that’s how you treat a recipe that gets sent at 10p.m. with an OMG note written in all caps. Wouldn’t you agree?

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I love the simplicity of this recipe and the seasonality of it. The sauce itself is just a handful of ingredients but is rich in flavor from fresh roasted tomatoes. It’s tangy and gets a nice touch of cream from the cream cheese – but not in an overly rich, alfredo-like way that would for sure overpower delicate zucchini noodles.

Instead, I found the two went quite well together.

Zucchini Noodles

You’ll see this recipe is quite saucy. I added an additional zucchini to the instructions below, but would recommend picking up a baguette as well to sop up its piquant flavors. This will also help to bolster what is naturally a fairly light meal. Add a side salad, and dinner is complete.

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

What are your favorite ways to use zucchini noodles? I’ve enjoyed this recipe, and also peanut sauce variations, but am always looking for new ways to utilize them…especially as I head off to my parent’s house this Sunday, and sneak away with some of their garden’s green glory 😉

Hit me with your best zucchini noodle recipe!

Zucchini Noodles with Creamy Roasted Tomato Basil Sauce

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Salad with Salmon and Collard Green Pesto

Salad with Salmon and Collard Green Pesto

I’ve been eating my weight in greens, thanks to this new community garden plot of mine. Some slightly poor planning has left me with little other than kale, collards, swiss chard and tatsoi. I’m waiting with patience for cucumbers and tomatoes, and am in the meantime throwing down a greens party nearly every night in the FoodFitnessFreshAir kitchen.

I really haven’t any serious complaints about it though.

Salad with Salmon and Collard Green Pesto

I do have some little baby carrots and radishes growing, which make an appearance in this recipe. And some lettuce from a friendly neighbor. Both worked well to construct the bed of salad that’s placed beneath the real stars of this dish: salmon and collard green pesto.

Since crispy broiled salmon speaks for itself, let’s get straight to the pesto.

Currently, I have no basil in sight, aside from a few slow growing plants on my back porch. Likely you don’t either.

What there is an abundance of this time of year, however, is greens. And as mentioned above, thankfully I’ve got a ton with which to work. Regardless of whether you’re reaping the same harvest or not, I’d encourage you to give this a go. This time of year, I guarantee it’ll be cheaper, and just as tasty, as traditional basil pesto. And even a little healthier, too.

I tell you, collard greens make for one nutrient-packed pesto.

Salad with Salmon and Collard Green Pesto

If you do have basil laying around, feel free to throw it in with the greens. You could also swap the collards for other greens, such as swiss chard or baby kale. Stay away from greens that are on the more bitter side or are more matured, which will reap a heavier flavor. These could have their place too in pesto, but not aside the delicacy of roasted salmon.

If you have any other green-loaded recipes, please share! I’m looking to freeze a bunch of this pesto for the winter, but would love to hear your ideas, too. Let me know how you’re using kale/collards this year!

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