cranberry honey basil vinaigrette + brussels sprout salad

I made this dressing.

Then I made this salad.

Then I poured the dressing on the salad and went to town.

And then I wanted another serving.

And now I can tell you it’s not so wise to eat an entire pound of brussels sprouts in one sitting.  Consider yourself warned.

Now here’s the recipe!

Print this!

Cranberry Honey Basil Vinaigrette + Brussels Sprout Salad [dressing adapted from Angela]

gluten-free, grain-free // yields ~2 servings

For the dressing:

• 1 cup fresh cranberries, rinsed
• 1/4 cup + 2 tablespoons apple cider vinegar
• 5 tablespoons honey
• 1/4 cup + 2 tablespoons cranberry juice (no sugar added)
• 1/4 cup loosely packed chopped basil
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon zest
• 1 teaspoon brown mustard
• 1/2 teaspoon minced garlic
• salt + pepper to taste, about 1/4 teaspoon each

1. Heat the cranberries, apple cider vinegar, and honey in a pot over medium and bring to a boil.
2. Cook for about 7-10 minutes until the cranberries burst and the mixture starts to thicken. Stir every minute or so.
3. Let cool for about 10-15 minutes and then pour into your blender along with the cranberry juice, basil, oil, zest, mustard, garlic, and 1/4 teaspoon each of salt + pepper.
4. Blend starting on medium and working up to high until fully combined. 
5. Taste and adjust salt/pepper or sweetness if needed.
6. Pour into a jar and cool in the fridge with the lid off.
7. Once cooled, secure the lid and store for about 5 days.

For the salad:

• 1 pound brussels sprouts, stemmed + rinsed
• 1 crisp red apple, thinly sliced
• dried figs, stemmed and halved
• grated asiago or parmesan cheese
• pepitas (pumpkin seeds)
• black pepper

1. Grate, slice, or chop the brussels sprouts. I used a food processor but a mandolin or knife will also do. *edited to add: When using a food processor, pulse about 1/2 pound at a time until shredded.  It doesn't take very long at all.  Empty into a bowl and pulse the other half.
2. Top salad with the ingredients listed above a sprinkle of fresh cracked black pepper.
3. Finish with the cranberry honey basil dressing.

note: I do not recommend using 100% pure cranberry juice as it’s extremely tart. Fruit juice sweetened cranberry juice will do the trick.  You could even use one of the combination juices like cranberry/blueberry.

Enjoy!

Ashley

Kale Egg + Sun Dried Tomato Sandwich

It’s been awhile since I’ve proclaimed my egg love.

And today, I’m doing it with a sandwich.

This sandwich idea all started over the weekend after eating the “left early” sandwich at Restaurant 415.  I was lucky enough to spend this lunch with a few lovelyfriends. 

We all ordered sandwiches.  They were all devoured.

sidenote: Restaurant415 is extremely gluten free friendly, offering GF breads and even GF pizza.

I just had to remake this gem with a little different spin, of course.

Print this!

Kale Egg + Sun Dried Tomato Sandwich 

gluten-free, dairy-free option below // yields 2

• 4 slices gluten free bread (see notes)
• 3 eggs, whisked
• 1/2 cup de-stemmed + chopped kale
• 2 slices of tomato
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic granules
• salt + pepper
• oil/butter for cooking

1. Lightly butter one side of each slice of bread. 
2. Heat a 6-8” pan over medium with about 1 teaspoon of oil or butter.
3. Place the chopped kale in the pan [once hot] and cook for 2-3 minutes until it just starts to wilt.  Stir occasionally.
4. Stir in the basil, garlic, salt, and pepper, then evenly distribute the kale around the pan.
5. Reduce heat to med-low and pour the whisked eggs over the kale mixture.  Tilt the pan slightly so the egg covers all of the kale and goes to all edges of the pan.
6. Place a lid overtop of the egg pan and let cook until the top is just set.  About 2-4 minutes. 
7. Shimmy onto a cutting board and slice in half.  Fold each half over once.
8. Return the pan to the burner and place over medium/med-low heat.
9. Spread the cream cheese or cashew cream mixture onto each slice of bread, then place the egg between the two slices [buttered sides facing out].
10. Grill the sandwiches until golden brown, then flip and repeat on the other side.  About 2-4 minutes per side.
11. Place a slice of tomato inside each sandwich when done cooking, finish with a sprinkle of salt + pepper, and slice both sandwiches in half.
12. Serve.

notes: Make sure bread is thawed if using GF frozen bread.  I like to stick each slice in the toaster on med-low to thaw and get it slightly crispy before buttering and placing in the pan.

updated to add: My favorite brand of gluten free bread is Udi’s, particularly their Millet Chia bread.  It has the best nutrition of any GF bread I’ve found and the taste is great.  It has a nice light texture and toasts well.  I buy a loaf or two when it’s on sale [usually for about $3.50] and keep them in the freezer to use sparingly. 

Sun Dried Tomato Cream Cheese Spread

• 1.5 tablespoons cream cheese, softened
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• small pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired. 

Sun Dried Tomato Cashew Cream Spread [dairy free option]

• 1.5 tablespoons cashew cream
• 1 tablespoon finely chopped sun dried tomatoes [oil packed]
• pinch of: dried basil, garlic granules, salt, pepper

1. Blot the excess oil off the sun dried tomatoes before chopping.
2. Mash/mix all of the ingredients together.
3. Taste and add more seasonings if desired.

Cashew Cream

• 1 heaping cup of raw/unsalted cashews
• 1/4 – 1/2 cup milk

1. Soak the cashews overnight or for at least 4 hours.
2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
4. Store in a sealed container in the fridge for a week. 

notes: There are loads of ingredient combinations you can add to the base recipe for cashew cream to use this up.  One of my favorites is for nacho cheeze sauce.  You can also sweeten it with dates and make into spreads for muffins, cupcakes, cake, or add it on top of a bowl of oats with cinnamon.

Breakfast is my favorite meal.

Even after it gets cold from spending too much time behind the camera.

Ashley