I went to Arizona during the holidays and my-oh-my was it an adventure. We hiked the Grand Canyon, climbed a few red rocks, and played golf till sunset. It was absolutely beautiful in the desert. It was surreal. Here’s a glimpse of the Canyons:
After an intense hike at Camelback Mountain, we came across this little pizzeria restaurant in Phoenix. I had their farmer’s market salad and just had to make it. It was so fresh and hardy. Who knew that Arizona had such fresh produce? Seriously that’s all I ate there – fresh salads and fruits. This salad had salami, but I wanted to make it vegetarian. We need that punch of saltiness that the salami gave to the salad, so I took unsalted chickpeas and added black truffle salt. Bam! Let me tell you that the vegetarian version is even better. My husband had his salad with salami but he preferred the vegetarian version.
- 1 stock of fresh Brussels sprouts
- 2 tbsp of quality olive oil
- ½ cup of Gorgonzola cheese
- 1 can of no salt added chickpeas
- ½ shredded red onion
- Black truffle salt or Sea salt
Honey Mustard Dressing
- 5 tbsp of honey
- 4 tbsp of Dijon mustard
- 2 tbsp apple cider vinegar
- ½ squeezed lemon
1. Cut Brussels sprouts in fine slices or use a mandolin shredder. If you use a knife, cut the stem, then in half, and cut the Brussels sprouts in thin slices.
2. Cut your red onion in very thin slices. I actually used a spiral shredder on 1 whole red onion and placed it in a separate container.
3 Take a handful of red onion from your container and add to the Brussels sprouts. Then add olive oil, pepper, and a pinch of salt. Massage your salad and set aside.
4. Rinse your chickpeas with water. Allow it to dry. Then add about 3 pinches of black truffle salt or sea salt. My sister got me black truffle salt from NYC and it’s simply divine for the chickpeas. You can also get this at Williams Sonoma or a local gourmet shop. Sea salt works fine too.
5. Make your dressing in a separate bowl. Mix honey, Dijon mustard, apple cider vinegar, and lemon. I placed my dressing in a mason jar.
6. Now add chickpeas and Gorgonzola cheese in your salad and mix.
7. Don’t mix dressing in the salad bowl. Allow your guests to add their dressing to their heart’s content. I did not add a lot of dressing to my salad, maybe one spoonful.
*Make it vegan: Omit cheese and use agave instead of honey. I tried it and it’s just as good.*
Posted in Nosh Time, Uncategorized, Yum-O
Tagged agave, Arizona, black truffle salt, brussel sprouts, chickpeas, fresh produce, Gorgonzola cheese, Grand Canyon, honey mustard dressing, mandolin shredder, nyc, olive oil, red onions, red rocks, salami, sea salt, shaved brussels sprouts, shredded brussels sprouts, spiral shredder, the filling station, vegan, vegetarian
Most holiday parties consist of meat, starches, and sugar. Be a rebel and bring over the healthy greens for a holiday potluck/party. Here are two recipes for this blog – Roasted Brussels Sprouts and this Holiday Salad. You’ll notice one important ingredient – Olive Oil. When your dishes are quite simple good quality olive oil is a must.
Easy Roasted Brussels Sprouts
I got these Brussels sprouts by the stock. Aren’t they beautiful? By the way I’ve been eating a lot of these because I’ve been training for a few races. Brussels sprouts are an excellent source for energy
- 1 Brussels sprout stalk
- 3 tbsp of really good olive oil
- ½ tsp of sea salt
- ½ tsp of pepper or more if you like
- Preheat at 400 degrees
- Cut the ends of the stem and cut the Brussels sprout in half
- Massage Brussels sprouts with olive oil, salt, and pepper
- Place them in the pan and heat for 35 mins. Turn them over midway to heat the other side
They are just like French fries, so eat them while their hot
Holiday Salad (Vegetarian)
I got the salad recipe from Oh She Glows, but I modified it as a vegetarian version. If you want to see the vegan version check out her amazing recipe
- 1 bunch of lacinato kale
- ½ cup of dried cranberries
- 1 fuji apple
- 3 cloves of minced garlic
- 1 juiced lemon
- 3 tbsp of good olive oil
- ½ cup of toasted pecan halves
- 1 tbsp of olive oil
- ¼ cup of good parmesan reggiano cheese (I used Whole Foods)
- ¼ tsp of salt
- Cut kale in small bite size pieces
- Cut dried cranberries in half
- Cut apple in bit size pieces. Mama Chiang taught me a trick to keep the apples from browning. Fill a bowl with water and sprinkle some salt then place the apples in the bowl while you’re making the rest of the salad
- In a separate bowl for your dressing mix your minced garlic, olive oil, and juiced lemon all together
- Now add kale, cranberries, apple in a bowl and mix the dressing in. Massage the salad, so dressing is evenly distributed
- Toast pecans and chop them in pieces
- In a bowl add the pecans, olive oil, and salt
- Grate your parmesan reggiano to your pecans and mix. Continue to grate more parmesan to your liking
To serve: Have your guest add the pecans to their salad. I have a few relatives that are allergic to nuts so I keep that aside. It also prevent your pecans from getting soft
Posted in Yum-O
Tagged brussels sprouts, brussels sprouts stalk, cranberries, easy, fuji apple, garlic, holiday, holiday party, holiday salad, kale, lacinato, olive oil, parmesan reggiano, party, pecans, race, roasted, running, training, vegetarian