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Brussels sprouts

Quintessentially Fall: football, apple picking and, my favorite, Brussels sprouts.

Growing up, these “sprouts” (small heads that resemble miniature cabbages) were a household staple that my sisters and I despised. Sorry mom, but unbeknownst to you, the microwavable frozen variety with a little Molly McButter was often passed to Kiki under the table. Those days are long gone and now I enjoy Brussels sprouts roasted, caramelized, sautéed and even raw…yum!

Here’s a delicious recipe, elegant enough to serve at a dinner party or simple enough to prepare for a weeknight family meal.

Shaved raw Brussels sprouts with marcona almonds and Manchego cheese

Yield: 4 servings

Lemons, juice of                                              2 each

Honey                                                              2-3 TBS

Grapeseed oil                                                  1/3 C

Brussels sprouts, shredded (see note)         1 Lb

Marcona almonds, chopped                         1/3 C

Salt                                                                     to taste

Freshly ground black pepper                        to taste

Manchego cheese, crumbled                         2 Oz

1. Whisk lemon juice and honey and then slowly stream in oil. Season with salt and pepper.

2. Toss Brussels sprouts with dressing and half of the almonds. Adjust seasoning if necessary. Allow salad to rest for at least 15 minutes to absorb flavors.

3. Divide salad among 4 plates, garnish with remaining almonds and cheese.

Note: To save time, shred Brussels sprouts in a food processor fitted with the thinnest shredder attachment.

**For added sweetness, toss in some julienne apples.


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