Monthly Archives

January 2015


    Shaved Brussels and Honey Cider VInaigrette

    January 15, 2015

    brussels pinterestBrussels sprouts have been one of my side dish staples for years now, but until yesterday, I’ve never tried to create a salad with them, or prepare them raw.

    I’ve been to two restaurants around town that have a shaved Brussels sprout salad that are great: Late Harvest Kitchen ( at the Fashion Mall) and Pizzology (on Mass Ave). Monday I met a friend at Pizzaology for lunch, and of course got a pizza for lunch, but ordered a Brussels sprout salad to-go for my dinner at work that night.

    Let me say: IT WAS AMAZING (I’m a bit of a salad aficionado) and I’m sure the dressing had a lot to do with my love for the dish. Here is my effort at recreating the dish, with a dressing that didn’t turn out quite like Pizzaology’s (because I didn’t have a recipe to go off- I just made it up) but it was still pretty damn good!

    shaved brussels 3- angle viewSalad Ingredients:

    •  1 1/2 lb shaved Brussels sprouts ( I used a Chef’n brand mandolin to slice/shave the Brussels.. You can purchase one here. This tool is great for slicing any veggie! Just watch your fingers!)
    • 1 cup crumbled blue cheese
    • 1 Bartlett pear, cut into matchsticks
    • 1 Pink Lady apple, cut into matchsticks
    • zest from one lemon
    • 1/2 cup chopped candied pecans
    • Garnish: smoked salmon trimming

    Dressing Ingredients:

    • juice from 1 large lemon
    • 6 shakes of Frank’s Red Hot Sauce (I always add this to my salad dressings)
    • 4 Tbsp honey
    • Zest from 1 lemon
    • 1 tsp Dijon mustard
    • 1/4 cup Apple Cider vinegar
    • 3/4 cup EVOO

    shaved brussels 2- aerial view

    1.  Shave all your Brussels. (That sounds dirty . . . muah ha ha)
    2. Add all salad ingredients, toss.
    3. Add dressing, toss again.
    4. Top with fresh cracked pepper, lemon zest and smoked salmon. Add a little extra blue cheese if you’re feeling frisky.

    And VIOLA! That’s it. Easy peasy.  I like to leave my greens dressing-free in the fridge for salads through out the week. There will be plenty of left overs here- so you’ll have those shaved bad boys waiting for you. Like I’ve said before, I always like to make my recipe in large quantities because I’m the left-over queen.

    shaved brussels 1- side viewAnywho- this is my new obsesh. I hope y’all enjoy it as much as I do!

    xo Kelli

  • Eat

    Carrot and Sweet Potato Bisque

    If you’re like me and this cold weather literally chills you to the bones, there’s nothing better than a warm bowl of soup. I went for a carrot bisque because Dad’s love of buying…

    January 12, 2015
  • Eat

    Bacon and Mushroom Enchiladas Suizas

    Good evening and happy Friday, ladies and gents! Today I’m super excited to share not one, but TWO – recipes with you. One recipe for the “suizas”: the slow cooked pork and green sauce…

    January 10, 2015