I have been on the hunt for delectable, fudgy brownies… all my life to be honest. I am a fan of very dark, bittersweet chocolate and not at all a fan of milk chocolate so I have been known to make these with only 1/2 …
This hearty White Chicken Chili is warming, creamy and comforting. This is perfect for Fall and a family favorite. I use Manchego because it is an A2 dairy sheep cheese, which is less inflammatory and frankly I can eat it. But for all of you …
I came up with this recipe in an attempt to veer from my standard potluck fare of chips and salsa. I took it to my first potluck at our new church. I got a bit of the mick taken out of me by our pastor when he caught me snapping a photo of it. “You going to post it?” he asked, with a good deal of cheek in his voice. Of course I was. Ha! Caught red handed despite it being a very green dish. It had so many complements I had to make it again with my other fennel variation… and the second time my husband had three helpings, which to me is always a win. It’s very simple once you have the cultures on hand.
Caught taking this photo… but it was so pretty…
Ingredients:
2 lbs brussels sprouts, washed and halved
2 tsp Kirkland organic no salt seasoning OR 1/2 tsp garlic, 1/2 tsp granulated onion, 1/2 tsp black pepper
1/4 cup soaked and dried or sprouted pumpkin seeds (optional)
1/4 cup pine nuts (optional)
2-3 Tbsp hulled hempseeds (optional)
Method:
Preheat oven to 400ºF
In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.
Let me know what you think!
Cultured Fennel, Avocado & Roasted Brussels Salad
A delicate roasted salad that is very simple once you have the cultures on hand, but the flavors are anything but simple.
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, European
Servings 8servings
Ingredients
2lbsbrussels sproutswashed and halved
2tspKirkland organic no salt seasoning OR 1/2 tsp garlic1/2 tsp granulated onion, 1/2 tsp black pepper
extra-virgin olive oil for roasting sprouts
2large avocados
1english cucumberhalved lengthwise and cut into 3/4″ slices OR roasted zucchini cut the same way
1quart/liter fermented fennel or appleginger & lemon fermented fennel
1/4cupsoaked and dried or sprouted pumpkin seedsoptional
1/4cuppine nutsoptional
2-3tbsphulled hempseedsoptional
Instructions
Preheat oven to 400ºF
In a large cast iron pan or a baking sheet with a silicone mat, place halved brussels sprouts cut side up
Sprinkle with your favorite seasoning or with a mix of: 1/2 tsp granulated garlic, 1/2 tsp kosher or pink salt, 1/2 tsp granulated onion, 1/2 tsp black pepper.
Spray or drizzle with extra virgin olive oil and roast for 30-45 minutes. If you are using zucchini instead of cucumber, roast them together with the sprouts.
When the brussels have begun to blacken to your taste, remove them and toss with prepared cucumber or zucchini, seeds, 1/2-1 quart of fermented fennel of choice.
Halve your avocados and divide each half into 6 parts (three cuts: 1 lengthwise and then sideways in thirds)
Toss the avocado with the rest of the salad and serve. The fermentation liquid from the fennel culture will prevent the avocado from going brown too quickly.