Kale Salad with Sesame dressing

This is recipe is sent in from Donna Balcaen who says it’s a family favorite.  I think it will be extra good when our Brussels sprouts are ready.

Kale Salad with Sesame Dressing

makes 4 servings…

1Tbsp. white sesame seeds

1 lb. kale, steamed and sliced thinly (I use it raw)

1/4 tsp. sea salt

1 Tbsp. plus 1 tsp. vegetable oil, divided

5 large Brussel sprouts, trimmed, halved lengthwise, and thinly sliced crosswise

1 clove garlic, minced

1 1/2 Tbsp. rice vinegar

1 Tbsp. soy sauce

2 tsp. toasted sesame oil

crushed red pepper flakes, for garnish (optional)

1 scallion, thinly sliced, for garnish.

1. In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute.  Transfer to plate and set aside to cool.

2. In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften.  Add Brussel sprouts and toss well.

3. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil.  Pour dressing over greens, add reserved sesame seeds and toss well.

4. Garnish with a pinch of red pepper flakes (optional) and scallions… Serve and enjoy!

Sauteed Brussel sprouts, red pepper, paneer and cashews

This recipe was sent in by Billy Brodovsky and is from Vijs Indian Cuisine  Looks delicious!

11 oz brussels sprouts

2/3 cup raw whole unsalted cashews

1/2 cup canola oil

1 tsp black mustard seeds

3/4 tsp asafoetida

1 Tbsp cumin seeds

1 tsp turmeric

2 1/2 tsp salt

1/2 tsp ground cayenne pepper

1 cup finely chopped tomatoes

1 lb paneer in 1/2 inch cubes

1 large red bell pepper in 1/2 inch cubes

3/4 cup finely chopped cilantro

lf you clon’t have a full pound of paneer that’s okay-just be sure to adcl extra vegetables or cashews.

Since y0u will use high heat the seeds will cook very quickly in oil.
Therefore, have all your ingredients ready to add to the spices immediately.

Serves 6 to 8

CUT THE STALKS of Brussels sprouts and peel off any outer leaves that
are tough or damaged. Discard these, Wash Brussels sprouts and Cut each
one in quarters, lengthwise. Some leaves will fall off, but be sure to keep
them for cooking.

Preheat the oven or toaster oven to 375OF. Spread cashews on a baking
tray and bake for 3 minutes. Gently stir cashews to roast them evenly.
Return to the oven for another 3 rninutes, or until golden brown, Watch
carefully because cashews can burn quickly. Remove from the oven and
cool for at least 30 minutes.

In a large shallow pan, heat oil for 1 minute on medium-high heat.

Sprinkle in mustard seeds and allow them to Sizzle until you hear the very

ñrst popping sound, about 1 minute. Quickly add asafoetícla and cumin

seeds and allow them to Sizzle for 30 seconds. Add turmeric, salt and
Cayenne, reduce the heat to medium and stir for 1 minute. Be careful not
to burn the seeds. (If the rnasala is about to burn before the 1 minute is
up, turn off the heat and quickly add tomatoes and Brussels sprouts. Then
return the heat to medium.)

Add tomatoes and Brussels sprouts and stir Well. Cover and Cook veg-
etables for 5 rninutes. Stir in paneer and cook for another 2 minutes,
uncovered. Add bell peppers and cook 2 to 3 rninutes more7 until vegeta-
bles are Cooked but not mushy.

before serving use your hands to break Cashews in pieces. Stir

Cashew pieces and cilantro into the Curry.

Sauteed Brussel sprouts

Though this recipe includes bacon, I like to make it without the bacon.  You can also try to just sautee the brussel sprouts withouth boiling them first.

The following recipe is copied from: http://www.eatingwell.com/recipes/brussels_sprouts_bacon_onions.html

 Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.)
Click here to find out more!
Sautéed Brussels Sprouts with Bacon & Onions Recipe

10 servings, about 3/4 cup each

Active Time: 35 minutes

Total Time: 35 minutes


  • 2 1/2 pounds Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons lemon juice (optional)


  1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.


  • Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.


81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein;3 g fiber; 333 mg sodium; 432 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).