I personally believe Brussels sprouts are best cooked with butter, salt, and pepper. Sometimes, a little more flavor makes the mix even more exciting. This Brussels sprouts salad is cooked with mushrooms, pistachios, cranberries, butter, and garlic. The sweetness from the cranberries add a great contrast to the other deep, earthy flavors while the pistachios offer a much welcomed crunch. Enjoy!
I love arugula in small doses, because it is quite peppery and potent. It’s health benefits are through the roof, so my favorite way to complement its flavors are with sot textures and both fresh and strong flavors to offset and challenge the arugula itself. This recipe is filling and delicious – I’ve combined arugula with peas, cherry tomatoes, a simple vinaigrette, olives and onions. The result is wholesome and meal-worthy. Enjoy!
This salad skips the leaves and is made up of add-ins, but not the “guilty” kind. It combines zucchini, carrot and cabbage with sun-dried tomatoes, feta cheese and olives to create a simple and healthy salad that doesn’t need the leaves to keep you slim and full. Enjoy!