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Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari ·

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

Brussels Sprouts with Bacon, Dates & Apples

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Brussels Sprouts with Bacon, Dates & Apples

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

Brussels Sprouts with Bacon, Dates & Apples

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Brussels Sprouts with Bacon, Dates & Apples

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always  better with bacon.

Brussels Sprouts with Bacon, Dates & Apples

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Brussels Sprouts with Bacon, Dates & Apples

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

Brussels Sprouts with Bacon, Dates & Apples

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Print
Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

  • 1 cup brussels sprouts, halved and stems removed
  • 1 tbsp olive oil
  • salt and pepper
  • 2 slices center cut bacon, chopped
  • 4 dates, pitted and chopped
  • 1/2 apple (honeycrisp, gala, whatever you like)
  • For the balsamic glaze (optional):
  • 1/2-1 cup good quality balsamic vinegar

Instructions

  1. Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
  2. Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
  3. Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
  4. Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
  5. At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
3.1
https://arismenu.com/drink-dish-brussels-sprouts-apple-bacon-dates/

Filed Under: Appetizers, Drink & Dish, Fall, Gluten-free, Holiday & Seasonal, Paleo, savory, Side Dish · Tagged: apples, bacon, balsamic glaze, brussels sprouts, dairy free, dates, drink and dish, fall, fruit, gluten free, recipe, side, side dish, vegetables

Lemon Rosemary Grilled Artichokes

August 14, 2013 · by Ari ·

Lemon Rosemary Grilled Artichokes #vegan #glutenfree

I took 5 pictures of artichokes and they all look the same. Forgive me?

Lemon Rosemary Grilled Artichokes #vegan #glutenfree

Actually, I took more like 20 pictures of artichokes which is surprisingly low for me. Usually I take close to 40 photos per shoot until I’m either 100% positive I got the shot I wanted, or I give in to frustration and call it quits, decide I hate photography and I am going to delete my blog. Sometimes I’m a little dramatic.

Lemon Rosemary Grilled Artichokes #vegan #glutenfree

And actually, they don’t all look exactly the same. I moved, like, an inch to the right which obviously makes it a completely different photo. Then I just really liked them all, and I couldn’t choose. Usually I show them all to Steve over and over and over until he tells me which one(s) to delete, but he was boycotting. So that’s what you get. Five pictures of artichokes that all look extremely similar.

Lemon Rosemary Grilled Artichokes #vegan #glutenfree

Grilled artichokes. Uuugghh…you guys. They are THE BEST. I could eat a whole grilled artichoke for dinner and be totally content. They are huge, filling, healthy, and they force you to eat slow and enjoy the experience. They are not an impatient food, which makes it a little strange that I enjoy them so much, because we all know I am an impatient person. They are a process. The cooking part is a piece of cake. Boil, remove the weird hairs (I know…I wish they made hairless artichokes, like pitted dates or hairless cats…), grill, voila! Then you get to take your time. One leaf at a time, until you get to where all the action is–the heart!

Lemon Rosemary Grilled Artichokes #vegan #glutenfree

Once your artichoke has been cooked, you scrape the inside of each leaf with your teeth, then discard the leaf into a side dish. Repeat with all of the leaves until you get to the heart, then pick that baby up and chow down! If you’ve never tried a whole artichoke, seriously, you must! And the lemon and rosemary?? To die for. A totally impressive meal that is more time consuming to eat than it is to cook!

Print
Lemon Rosemary Grilled Artichokes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/2 artichoke

Lemon Rosemary Grilled Artichokes

Ingredients

  • 2 large lemons
  • 2 large artichokes
  • 1 sprig rosemary, finely chopped
  • 2 tbsp olive oil
  • salt and pepper

Instructions

  1. Cut off the stems of each artichoke leaving about 1" of stem remaining. Slice off the top quarter of each artichoke to create a flat top. Fill a very large pan or dutch oven with water and juice from one lemon. Add a pinch of salt if desired. Bring water to a boil, and add artichokes. Boil for about 15 minutes, until softened. Remove, and let stand for 5-10 minutes until they have slightly cooled.
  2. Slice each artichoke in half, and use a spoon to remove the choke (the part in the center just about the heart that looks like little hairs--they will scoop right out). Drizzle each half with 1/2 tbsp olive oil, then zest remaining lemon over the artichokes (I used about a tablespoon of zest). Season with rosemary, and a pinch each of salt and pepper.
  3. Grill artichokes over medium heat until browned and softened, about 5 minutes per side. Serve immediately.

Notes

Some people wish to trim the spiky leaves on the outside of the artichoke before cooking. You may do this, but I find it to be a waste of time. I find that they soften when cooked, and if they don't I simply discard them after cooking.

Often the first layer or two of the artichoke won't have any of the good stuff. You may with to discard the first several leaves. When you get to the good ones, the "meat" will scrape off easily.

3.1
https://arismenu.com/lemon-rosemary-grilled-artichokes/

Filed Under: Appetizers, Dinner, DIY/How To, Gluten-free, Holiday & Seasonal, Low Carb, Miscellaneous, Paleo, savory, Side Dish, Summer, Vegan, Vegetarian · Tagged: artichokes, gluten free, grilling, lemon, paleo, recipe, rosemary, summer, vegan, vegetables, whole 30

Roasted Corn Black Bean Salad

June 5, 2013 · by Ari ·

Roasted Corn Black Bean Salad #vegan #glutenfree

You guys…it is HOT here. Have I mentioned that? Complained about highs of 110*?? Wahhhh, I live in Arizona and 5 months out of the year, I strongly question my life choices.

sted Corn Black Bean Salad #vegan #glutenfree

It’s okay though, because I’ve only got an other 10 days of this madness before I head to the northwest for SIX WEEKS!!! I’m starting with a little vacation in San Francisco to visit my friend Karisa with my New York Husband, then working at a theatre camp in Portland for 5 weeks. I went last summer, and this actually marks my 11th summer between my time as a first student, then counselor and now teacher. I love it. It’s my happy place, and this time of year I always need the recharge of a new environment to remind me why I love what I do.

sted Corn Black Bean Salad #vegan #glutenfree

Anyway, I guess you were maybe here to read about food? Well, I swear the heat relates to the food. You see….it’s hot (redundant, part of 1), and I don’t want to eat anything that doesn’t taste like summer. You know what is, like, the most summeriest food??? CORN!!!!

sted Corn Black Bean Salad #vegan #glutenfree

I just used the words “most summeriest”. Honestly, sometimes I’m not sure why you guys read a word a say. Oh yeah….the food.

sted Corn Black Bean Salad #vegan #glutenfree

This salad is light, refreshing and filled with “most summeriest” flavor. Fresh roasted corn, cherry tomatoes, crunchy cucumber, sweet red peppers, spicy jalapeno and protein-packed black beans come together with just a little olive oil, vinegar, some honey or agave (I love honey, but my bee loving friends are free to use agave!), fresh lime juice, and of course, my favorite food–cilantro! So many of my favorite things in one summer salad. I also love that with all the protein, it can be used as a meal, or a side dish–your choice. I’ve been eating it on the side with my 5 billion different burgers, but I also like it for lunch. However you eat it, you will love the light, fresh taste and bold flavor profile!

Print
Roasted Corn Black Bean Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 16

Serving Size: 1/2 cup

Roasted Corn Black Bean Salad

This simple, easy, vegan and gluten-free summer salad is refreshing, and easy to put together in bulk for lunches, dinner sides or a BBQ!

Ingredients

  • 3 ears corn, husked
  • 2 1/2 tbsp olive oil, divided
  • 3 tsp rice vinegar
  • 1 tbsp honey or agave
  • 1 1/2 tbsp fresh lime juice
  • 1/2 cup finely chopped red onion
  • 1 cup cherry tomatoes, halved
  • 2 red bell peppers, chopped
  • 3 persian (or 1 large) cucumbers, chopped
  • 1/2 jalapeno, seeded and finely chopped (optional)
  • 2 16 oz cans black beans, drained and rinsed
  • 1/3 cup cilantro leaves, finely chopped
  • 1 tsp cumin
  • generous pinch each salt and pepper

Instructions

  1. Drizzle corn with 1 tbsp olive oil and roast at 400 until golden, about an hour.
  2. Meanwhile, in a medium bowl, whisk together 1 1/2 tbsp olive oil, rice vinegar, honey/agave, and lime juice. Set aside.
  3. Cut kernels from cooked corn and place in a large bowl. Add onion, tomatoes, bell peppers, cucumbers, jalapeno, black beans and cilantro. Season with cumin, salt and pepper. Add prepared dressing and toss lightly. Serve immediately or store in an airtight container in the refrigerator for 7-10 days.
3.1
https://arismenu.com/roasted-corn-black-bean-salad/

Filed Under: Gluten-free, Holiday & Seasonal, Side Dish, Vegan, Vegetarian · Tagged: bbq, black beans, corn, gluten free, lunch.dinner, salad, side, summer, vegan, vegetables, vegetarian

Portobello Breakfast Cups

April 16, 2013 · by Ari ·

Portobello Breakfast Cups #glutenfree via arismenu.com

It seems strange to go “back to normal” today. I was originally going to post these yesterday, but it just didn’t seem right. I had too many things rolling around in my brain, and I needed to use this blog for what I originally started it for–to share my thoughts. I love sharing recipes, but I also always want this blog to be a place I approach with honesty and the truth of my thoughts. So if you took the time out of your day to read those thoughts, I also want to say thank you.

Portobello Breakfast Cups #glutenfree via arismenu.com

Okay, let’s attempt to get back to normal, shall we? You know how I eat the same thing for breakfast every single day? Well, I actually usually eat this for lunch. I love sweet breakfast for breakfast and savory breakfast for lunch. I know, I’m kind of a freak. One day, after eating this for about the 6th consecutive day, I thought I’d take a picture of it.

Portobello Breakfast Cups #glutenfree via arismenu.com

Except when I eat this, I just chop the mushroom up and throw everything together in a big bowl, but that’s not exactly visually appealing, or at all photogenic. So this time I put everything in nice little mushroom cups for you. Then, after I took this picture, I threw everything into a big bowl.

Portobello Breakfast Cups #glutenfree via arismenu.com

It’s funny, I rarely use eggs when I bake. I’ll use them if I’m using other dairy products, but that’s not very often, so I usually leave them out to keep them friendly for my vegan friends. But on their own? I love eggs. Especially a runny yolk.

Portobello Breakfast Cups #glutenfree via arismenu.com.jpg

 

This meal comes together in less than 20 minutes, and it is packed with healthy veggies–perfect for breakfast, lunch, or dinner!

Print
Portobello Breakfast Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2

Serving Size: 2 cups

Portobello Breakfast Cups

A simple, veggie-packed breakfast, lunch or dinner. Grain and gluten-free.

Ingredients

  • 4 large portobello mushrooms, stems removed
  • 2 tbsp olive oil, divided
  • 1/2 large sweet onion, chopped
  • 1 bell pepper (red, yellow, orange, etc.), chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, finely chopped
  • large handful chopped kale, approx 1 cup loosely packed
  • 1 chicken sausage, sliced
  • 1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
  • 4 eggs
  • salt and pepper to taste
  • Chalulah for topping, optional

Instructions

  1. Line a medium-large baking dish with tin foil. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.
  2. Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant. Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.
  3. While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).
  4. Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.
3.1
https://arismenu.com/portobello-breakfast-cups/

Filed Under: Breakfast, Entree, Gluten-free, Low Carb, Lunch, Paleo, savory · Tagged: breakfast, fast, gluten free, grain free, lunch, mushrooms, portobello cups, recipe, simple, vegetables

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