Maple-Balsamic Roasted Brussels Sprouts

Maple-Balsamic Roasted Brussels Sprouts

Let the Thanksgiving countdown begin! This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts where I roasted the sprouts with a combo of balsamic vinegar and maple syrup – they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. The photos were so bad that I would have deleted it by now if it weren’t for the continuous emails I still get about that recipe.

Maple-Balsamic Roasted Brussels Sprouts

The basic concept of this recipe is the same – Brussels sprouts are roasted in the oven with maple and balsamic. This time I added roasted onions and farro to make this side dish a little more substantial, and I added cranberries and pecans because they’re so festive for fall. It’s all tossed with fresh lemon juice and a little Dijon for extra brightness. I really love the balance of flavors and textures here – it’s perfect as a holiday side dish or as a delicious weeknight dinner.

Maple-Balsamic Roasted Brussels Sprouts

Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!

Maple-Balsamic Roasted Brussels Sprouts

Julia Turshen’s Afternoon Lemon Cake

Julia Turshen's Afternoon Lemon Cake

“This not-too-sweet, very simple cake is perfect for that ‘it’s four o’clock and I need a little something with a cup of coffee’ moment,” says Julia Turshen about this recipe and I completely agree. I’ve had a little slice of this every day this week and it’s been delightful.

This recipe comes from the book Small Victories. If think you’re not familiar with Julia Turshen’s work, you probably actually are – she’s co-authored books with Gweneth Paltrow and Mario Batali, to name a few. During the month of November, she’s teaming up with a bunch of bloggers to share recipes and help raise money for No Kid Hungry’s Friendsgiving program.

She writes: “This cookbook, like most cookbooks, assumes that whoever is reading it has access to food and not only the desire, but also the time, energy, and means to cook. How great would it be if that were the case for everyone? I firmly believe that if you have the privilege of eating however much you want whenever you want, you should spend some time ensuring that others have the same opportunity.” You can click here to read more about it and give a little something!

Julia Turshen's Afternoon Lemon Cake Julia Turshen's Afternoon Lemon Cake

What I love about the recipes in Small Victories is that Julia has spin-off ideas for every recipe (I know how all of you love recipe options and I do too!). Her original Afternoon Cake recipe calls for orange, but since she said any citrus would work, I went with lemon… for obvious reasons.

Each recipe also comes with a little tip (the titular small victory). Here’s a tip she shared for cutting parchment paper to fit in a round pan, which is much easier than the way I used to do it:

Julia Turshen's Afternoon Lemon Cake

Rip off a piece of parchment that’s a bit bigger than your pan. Fold it into a square then fold it in half to make a triangle and fold it in half again to make an even more narrow triangle. Place the tip of the triangle in the center of the pan. Use scissors to cut off the excess parchment that extends beyond the pan. Unfold the parchment and, voila, you have a perfect circle that fits into your pan.

Julia Turshen's Afternoon Lemon Cake Julia Turshen's Afternoon Lemon Cake Click here to check out this sweet book 🙂

Small Victories by Julia Turshen

Sweet Potato Collard Green Burritos

Sweet Potato Collard Green Burritos

Sometimes I spend months planning recipes in advance. Currently, I have soups, stews and other pre-Thanksgiving comfort-food recipes on the list. But those things will have to wait because my Farmhouse box showed up this week with corn, peppers, tomatoes, and collard greens that were big as my head. So I was left with the obvious un-planned choice: Collard Wrap Burritos! – and because it’s fall, I decided to stuff some roasted sweet potatoes in here too.

Sweet Potato Collard Green Burritos

This recipe has a few components – they’re all simple to make and can be made in advance, but it does take a little time to assemble your “fillings bar.”

Of course, you can fill these with whatever you like to stuff your burrito with… if you don’t have tomatoes you can use store bought salsa, if you don’t feel like making rice make cauliflower rice, and of course avocado or guacamole would be a welcome addition here.

Sweet Potato Collard Green Burritos

Whatever you like, stuff it and wrap it up. Start with a large collard leaf blanched a little so it’s pliable, trim off the thick part of the stem, tuck and roll as you see here:

Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos

I made a light chipotle sauce using Greek yogurt. For a vegan option, use the cashew-based sauce from this recipe. Happy stuffing!

Sweet Potato Collard Green Burritos

Farro Fried Rice with Brussels Sprouts

Farro Fried Rice with Brussels Sprouts

If you caught Friday’s post, then you’ve already seen the shorthand version of this recipe. I love this one because it’s an easy go-to “use what you have in your fridge” sort of thing. Especially if what you have in your fridge right now is leftover farro. If you don’t have cooked farro in your fridge at this moment, I suggest making this hearty salad tonight, and this fried “rice” recipe tomorrow. You’ll be halfway there.

Farro Fried Rice with Brussels Sprouts

Of course, you can just make this with brown rice or white rice or whatever you have. I thought farro was a fun alternative because I just love those chewy nutty grains. Jack fried some shallots and set them aside (one of his duties around here: fry man) while I quickly sautéed leeks, added shredded Brussels sprouts and so on and so forth. This recipe is super quick, so be sure to have all of the ingredients prepped and ready to add to the pan.

After you have your shallots ready and your “fried rice” mixed up, just plate it by putting the fried rice on a plate, place a fried egg on top, then garnish with the shallots. Simple!

Farro Fried Rice with Brussels Sprouts

Roasted Delicata Squash Kale Salad

Roasted Delicata Squash Kale Salad

It’s Monday, which for me often means: salad day! This past weekend was full of food, wine, friends, and fun – but I’m definitely a little tired today and ready for a healthy eating reset. Not that this is rabbit food by any stretch – it’s full of roasted vegetables, nutty farro, roasted chickpeas, diced apples, cranberries… basically everything I love about fall in one hearty bowl.

Roasted Delicata Squash Kale Salad

This one starts by roasting delicata squash and red onion wedges (btw, how pretty is this color combination?). To get the most out of my oven’s heat, I roasted chickpeas as well. Roast them until crispy – they add a nice texture and a bit of protein to the salad.

Roasted Delicata Squash Kale Salad Roasted Delicata Squash Kale Salad

I made this simple tahini sauce with maple syrup and apple cider vinegar. I like to drizzle and toss it with the base of my salad (farro and kale), and then serve the rest on the side (or just before serving) so that it doesn’t all soak in at once. Leftover sauce keeps in the fridge for about one week.

This serves 2 people as a pretty filling meal, or 4 as a side. I’m thinking I’ll double this and serve it for Thanksgiving this year.

Roasted Delicata Squash Kale Salad