Pineapple Glazed Brussels Sprouts

Posted on June 29, 2021 by Cindy Kerschner

Pineapple Glazed Brussels Sprouts coated in a smooth pineapple glaze. Delicious as a side dish, entrée or light lunch. If you are into those little heads of yumminess from the cabbage family then you are in for a treat!

Pineapple Glazed Brussels Sprouts

I’m a big fan of Brussels Sprouts. I even grow them in my garden. It’s so cool how they grow. The little heads form along the stalk. Large leaves come in first. These leaves act as shade for the growing buds.

brussels sprouts

sprouts head

You see, Brussels Sprouts are cruciferous veggies of the family Brassicacae. A common name for these kind of veggies is cole crops.

These vegetables are some of the first kind to plant in the garden. They can withstand a light early frost. Cooler temperatures give them a great head start.

Cruciferous vegetables are rich in nutrients, like beta-carotene, vitamins C, E, and K  and minerals. They also are a good fiber source.

Some other vegetables in this group include broccoli, cauliflower, kale, and cabbage. All of which I love to grow!

These veggies are all PA grown. You can find out more about Brussels Sprouts,  Brassicacae and other vegetables grown in PA at https://www.paveggies.org/! There you’ll find growing guides, recipes, tips and more for veggie lovers.

cabbage head

kale head

This version of my Pineapple Glazed Brussels Sprouts is vegetarian. But a bit of bacon isn’t out of the question!

Pineapple Glazed Brussels Sprouts

This recipe is easy to adjust. Add more red pepper flakes for a bit more heat. I use white balsamic vinegar, but regular is just as good!

 

Pineapple Glazed Brussels Sprouts

Pineapple Glazed Brussels Sprouts

Print Recipe
Servings 4 1/2 cup

Ingredients
  

  • 2 cups Brussels Sprouts cut in half
  • 1/2 cup pineapple pieces
  • 3 tablespoons coconut oil
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon balsamic vinegar (use white balsamic if available)
  • 1/4 teaspoon red pepper flakes

Instructions
 

  • Whisk together coconut oil, brown sugar, vinegar and salt in a 2 quart saucepan over medium heat.
    Add sprouts and pineapple pieces. Simmer, turning frequently until sprouts are soft and caramelized, about 15 minutes cook time. Sprinkle with red pepper flakes. Serve.
Posted in brussels sprouts, cabbage, pineapple, vegetables, What's For Dinner? | 3 Comments

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Posted on June 22, 2021 by Cindy Kerschner

Triple Garlic Walnut Pesto Roasted Purple Cauliflower. Wow that’s a mouthful title AND a mouthful of garlic taste!

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Roasting vegetables is one of my favorite ways to enjoy their wholesome goodness. I’m not a big cauliflower fan. It’s not my first choice in vegetables. A little oil and garlic makes a huge difference to me. I highly recommend preparing vegetables that aren’t on your A list in a different way.

Of course garlic makes the world go round. Well, in this dish anyway!

Start by roasting your cauliflower with roasted garlic and garlic infused olive oil. I like to put the veggies, oil and seasoning, (except for salt and pepper) in a resealable bag and give it a shake. Pour it out onto a sheet pan, hit it with S&P and bake at 350 just until cooked and still firm. For me it takes about 15 minutes or so. Check it often so it won’t overcook.

You can add the pesto 2 ways. Toss the roasted cauliflower with pesto and return to the oven a few minutes to heat. Alternately you can top the cooked cauliflower with a stream of pesto down the center. Either way it’s so good!
Triple Garlic Walnut Pesto Roasted Purple Cauliflower

Triple Garlic Walnut Pesto Roasted Purple Cauliflower

5 from 1 vote
Print Recipe

Ingredients
  

  • 3 cups cauliflower florets
  • 1 teaspoon roasted garlic
  • 2 tablespoons garlic oil or olive oil
  • salt and pepper to taste
  • walnut pesto
  • 1 cup fresh basil leaves
  • 1/4 cup toasted walnuts
  • 1 each clove garlic
  • 1/4 cup parmesan cheese
  • salt and pepper to taste
  • 1/4 cup olive oil

Instructions
 

  • Preheat oven to 350 degrees. Place florets, garlic and oil in a resealable bag. Toss to coat. Lay in a single layer on a baking sheet, sprinkle with salt and pepper and roast for approximately 15 minutes or until desired tenderness.
  • Place basil, garlic, walnuts, salt and pepper in a food processor. Pulse to combine. Add cheese and pulse to combine. Slowly drizzle oil into running processor, about 1 tablespoon at a time until desired consistency is reached.
  • Add pesto to cauliflower as desired either toss and heat or use as a sauce/topping.

Here’s another recipe using roasted cauliflower I think You’ll enjoy!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Posted in cauliflower, garlic, vegetables, vegetarian, What's For Dinner? | 1 Comment

Demdaco Happy Place Cheese Board Review and Recipe

Posted on June 14, 2021 by Cindy Kerschner

I received product for review from Demdaco. I received no further compensation. All opinions are my own.

happy place cheese board

This Happy Place Cheese Board is a fun way to get the party started!

It’s summer weather and time for get-togethers to resume. I’m looking forward to seeing people in person again. If you know me, you know that involves food.
No matter what kind of gathering I throw there will be some sort of snack out for guests upon arrival. You are never going to need to wait to eat something.
That’s why I was drawn to this Happy Place Cheese Board from Demdaco.

happy place cheese board
The message reveals as your guests snack away! What a cute idea. There is even a guide for creating cheese boards on the back.
Happy Place Cheese board back

Click the link to learn more about this Cheese Board.

Here’s some tips to keep in mind when creating a fun snack board.

  • Try adding compatible herbs to brighten and scent the display.
  • Be mindful of possible allergies like nuts, gluten and chocolate and keep those items near but separate.
  • Layer flavors, colors and textures for eyes appeal as well as taste.
  • Add a dip compatible with vegetables, cheese and meat.

Find more dip ideas here.

Check out all the great household items Demdaco has to offer here.
Connect on social media with Demdaco for new items and promotions.
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I’d love to hear your thoughts on snack board in a comment below!

The most important thing to remember is to enjoy the time together! Have a safe, fun summer!

Posted in cheese, comfort food, holiday, What's For Dinner? | Tagged | Comments Off on Demdaco Happy Place Cheese Board Review and Recipe

Roasted Turk’y with Jalapeño Slaw #UnrealDeli

Posted on May 4, 2021 by Cindy Kerschner

I received samples from Unreal Deli to review. I am under no further obligation. All opinions are my own.
Roasted Turk'y with Jalapeño Slaw
Roasted Turk’y with Jalapeño Slaw adds a touch of spice to delicious vegetable based lunch meat. Topped with avocado and spinach to balance out the flavor. Serve with a vegan bun if desired.
One of my first jobs was working in a New York style deli where I sliced and served hundreds of corned beef, pastrami, turkey and more meat sandwiches. At that time, there were no vegan options available for lunch except for salad. Vegetarians had egg salad for sandwiches.
Fast forward 30 years and several delis later, I’ve seen the increased demand for vegetable based meat options. Presently I work at a women’s college where we have a about a 20 percent vegan and vegetarian combined student base.
There are several vegetable and grain based luncheon meat alternatives on the market. I’ve tried a few but hadn’t found one that I truly enjoyed.
When I was approached by Unreal Deli, I was eager to give their versions a try.
From their website:
Unreal Deli Meats are complete proteins which means a range of vitamins & nutrients in each serving, featuring their own unique vegetables and proteins
Unreal Deli is always:

  • Plant-Based
  • Kosher
  • Animal Free
  • Cholesterol Free
  • Nitrate Free
  • Low-Fat
  • Low-Carb
  • Protein Packed

Unreal Deli

I found that Unreal Deli Roasted Turk’y has the taste of deli turkey in a light textured slice. Paired with my spicy slaw, spinach and avocado, it made a delicious sandwich. Of course a toasted brioche bun held it all together.
Roasted Turk'y with Jalapeno Slaw

Here’s the recipe. I hope you agree!
Roasted Turk’y with Jalapeño Slaw

Roasted Turk’y with Jalapeño Slaw

Roasted Turk’y with Jalapeño Slaw

Print Recipe
Servings 1 each

Ingredients
  

  • 4 ounces Unreal Deli Roasted Turk’y
  • 1 brioche roll
  • 1 cup shredded cabbage
  • 1/4 cup thinly sliced red peppers
  • 1 teaspoon thinly sliced Jalapeño pepper
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon brown or whole grain mustard
  • 1 tablespoon chopped cilantro
  • pinch of salt
  • 1/4 cup baby spinach
  • 1/2 avocado sliced

Instructions
 

  • Mix together cabbage, red peppers and Jalapeño in a small bowl.
  • In a separate bowl, whisk together vinegar, sugar and mustard. Pour over vegetables. Stir. Allow flavors to blend for about 15 minutes.
  • Toast bun and assemble sandwich. Layer spinach, Roasted Turk’y, slaw and avocado.

To learn more about Mrs. Goldfarb’s Unreal Deli visit their website.
Follow Mrs. Goldfarb’s Unreal Deli of Fine Vegan Meats on social media.
Facebook https://www.facebook.com/unrealdeli/
Instagram https://www.instagram.com/unrealdeli/

Posted in sandwich, turkey, vegan, vegetables, vegetarian, What's For Dinner? | Comments Off on Roasted Turk’y with Jalapeño Slaw #UnrealDeli