The weather is finally warming up and it's time to start making some light, refreshing recipes to celebrate the season! To start things off, we have to showcase a salad that our co-worker, Alex R., has made and brought to the office and that we all fell in love with.
Brussels Sprout Salad Recipe Ingredients
- 8-10 whole brussels sprouts - raw (do not use frozen)
- Pecorino/Romano cheese - buy a block and slice off about a half cup
- Walnuts or almonds (either taste great) - 1/2 cup or 1 cup depending on how much you like that "nutty" taste
- 1/2 fresh lemon
- White truffle oil - 1 tablespoon
- Olive oil - 2 tablespoons
- Parmesan cheese (optional to taste)
Directions 1. In food processor, shred brussels sprouts, nuts and Pecorino/Romano cheese together. Transfer to bowl. 2. Toss in juice of lemon, truffle oil and olive oil (you can experiment with more lemon or oil to taste if you'd like) 3. Parmesan cheese finishes this salad off nicely, but is optional. Salt is not needed since the Pecorino/Romano cheese is sufficiently salty.
Note: you can make the shredded part a day or two before you intend to unveil this salad. Add the oils and lemon in when you are just ready to serve.
Artichokes with Roasted Garlic Wine Dip Artichokes are in season and can add great flavors to many recipes, including lots of dips. Try this one out while enjoying a nice chilled glass of Sancerre on the deck this spring!
White Bean and Sausage Saute Spring ingredients do not mean light in flavor! This saute is flavor-rich and super easy to make.
Pasta Primavera Freshen up a winter favorite, like pasta, with delicious spring vegetables including zucchini, asparagus, sugar snap peas and more! I love cooking with asparagus, and right now it's in season in North America (April-June) which means the cost should be low and it will be very fresh.
And don't worry, we've got plenty of spring drink recipes covered too!
Be sure to share any recipes you're looking forward to making this spring with us as well. Bon appetit!