Brussels Sprouts with Pear Pomegranate Figs & Feta

I was in Denver for work a couple of weeks ago where I stumbled upon the most amazing restaurant, Mercantile Dining & Provisions. A friend as I had the privilege of sitting at the chef’s counter  because that was the only seat available. What a lucky opportunity. With the exception of watching the chefs use more butter than I probably go through in a year, it was absolutely mesmerizing watching them cook and everything we ate was delicious (guessing that the butter had something to do with it.)

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I knew I had to recreate the Chopped Brussels Sprout Salad the minute I took a bite. It featured the best fall flavors like pear butter and pumpkin seeds, so it seemed like a great addition to my Thanksgiving Table. I couldn’t find pear butter, and I removed the prosciutto and butter, but the results are still absolutely delicious.

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Brussels Sprouts with Pear Pomegranate Figs and Feta

  • Servings: 4
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a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver

Ingredients

    – 15-20 fresh Brussels Sprouts, halved – 1/2 pear, chopped (I used Anjou) – 3 dried figs, quartered – 1/4 cup of Pomegranate Arils – 2 tsp olive oil

  • 2 TBSP of pepitas
  • – 1/4 cup of feta
  • 1/2 lemon, juiced

Directions

  1. Wash and slice Brussels Sprouts in half, removing the stems.
  2. Chop the pear and dried figs.
  3. Deseed the pomegranate
  4. Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
  5. Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
  6. Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
  7. Squeeze the lemon juice on top to finish.
  8. Enjoy warm!

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How awesome is this Brussels Sprout Stalk. I seem to have a thing with recreating Brussels Sprout dishes… Have you tried my Apricot & Feta Brussels Sprouts that I recreated from Lincoln in DC or Orange Brussels Sprouts with Mint Yogurt that I recreated from Ardeo + Bardeo.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Farro with Pumpkin Pomegranate & Brussels

It finally feels like fall in DC so I am celebrating the only way I know how… with all the fall flavors. Pumpkin Pomegranate and Brussels Sprouts!

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As delicious as this dish is, one thing it is not is a one pot meal. I wish! A pot for the farro, a skillet for the brussels, a cookie sheet for the pumpkin= one big mess. And if there is one thing I absolutely hate its cleaning up. I will cook forever if I never have to clean a dish again which is why top on my lists of must haves at any apartment is a dishwasher.

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But on the bright side, this is a great dish to make on Sunday and eat all week. Add a little vegetable broth when you heat it up to bring out the flavors. Anyone a weekend meal prep warrior? It certainly makes healthy eating so much easier on long stressful days. Since I do the majority of cooking for my blog on the weekends. I am typically eating everything I make all week… including this dish for lunch tomorrow!

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Farro with Pumpkin Pomegranate & Brussels

  • Servings: 2
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a fall classic

Ingredients

  • Cooking Spray
  • 1 cup pumpkin, cubed (sub Butternut Squash)
  • 1 cup dried farro
  • – 2 cups vegetable broth
  • 1 cup shredded Brussels sprouts
  • 3-4 tsp olive oil
  • – 1/4 cup pomegranate arils or 2 TBSP dried cranberries
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
  2. Cut the pumpkin into cubes and place on a baking sheet. Sprinkle with 1 tsp of olive oil and salt.
  3. Place the pumpkin in the oven for abut 20 minutes
  4. Add the farro to a pot and pour in the vegetable broth.
  5. Cook on medium heat for 10-15 minutes until farro absorbs all the liquid and is tender.
  6. In a small skillet, add 1 tsp of olive and 1 cup of shredded brussels sprouts. Cook on medium heat for 5-8 minutes until crispy.
  7. De-seed a pomegranate and measure 1/4 cup of arils
  8. To serve, combine the pumpkin, farro, Brussels, and pomegranates.
  9. In the same pan as the brussels sprouts, add a little more olive oil if needed and crisp the sage for 1 minute. Crumble on top of the dish.
  10. EnjoY!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Apricot & Feta Brussels Sprouts

A few weeks ago, my mom came to visit me in DC to help me find an apartment. One night I lead us on a hunt to find a sushi burrito only to realize that it closed at 8 and it was 8:05. (On a side note, I have since visited Buredo and it did not disappoint). Anyways, we ended up going to a restaurant across the street from our hotel, and while it was a little more pricey than a sushi burrito, it did not disappoint.

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Today’s recipe is inspired by the Brussels sprout dish at Lincoln in downtown DC. Lincoln serves seasonally inspired small plates with ingredients supplied by local farmers. However, their Brussels sprout dish is so good, they serve it year round.

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As a picky eater, its truly quite shocking that I love Brussels Sprouts. Brussels Sprouts are all about how you cook them. And it’s the one vegetable I never skimp on fat (olive oil), brussels sprouts are only good (in my opinion) when they are cooked in olive oil.

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The Lincoln Brussels sprouts dish is served with an Apricot mostarda, feta and mint. For my rendition I used an Apricot preserve, fresh apricots and feta. My mom has been asking me to create this dish since the second we finished it and since my Grandma is the queen of apricots, it was a brussels sprouts match made in heaven. 

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Brussels Ceaser Salad

I absolutely love Ceaser Salads (that is Ceaser Salads without Anchovies-this is an important distinction). The idea of anchovies honestly makes my stomach turn. I love seafood in general, but anchovies are a whole different ball game.

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I have really never liked them- and had never tried them (by the way, I am very big on this- declaring I hate foods I have never tried-always have been always will). However, a couple of years ago, I did accidentally try them and I will truly never be the same.

We were at a fancy restaurant for my Grandpa’s birthday. The restaurant served Ceaser Salad tableside family style and since my 6 cousins and I are all obsessed with Ceaser Salad we figured we’d give it a try.

I was not paying attention to the server making the salad. Mistake #1.   I guess I kind of noticed specks in the salad but continued to eat it anyway. I wasn’t the hugest fan, but I did finish the salad. Fast forward to the car ride home, when someone asks me how the anchovies were. I was completely shocked and mortified and even upset. I could not believe I ate them. I really could not get over it. I could not get over it for the rest of the trip. Clearly I am still not over it.

So needless to say, I made a Ceaser Dressing without anchovies and eggs as well. And since they are usually high in saturated fat and calories, I made my version with greek yogurt. In fact, this Brussels sprout Ceaser Salad really gives the Kale Ceaser Salad fad a run for its money. Let me know what you think?

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Orange Brussels Sprouts with Mint Yogurt

I’m back! I am so happy to be be back in the kitchen. After nearly a month away, I am glad to be back blogging and sharing recipes with you. Thank you for bearing with me.

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The last month has been a whirlwind for me. I accepted a new job after finishing my Master’s Degrees in Nutrition and Public Health and moved a couple week’s later from Boston to Washington DC. After a few weeks of staying with friends (thanks Alex!) and sleeping on an air mattress waiting for my furniture and dishware to arrive, I am finally getting back in the kitchen.

One perk of living in a new city (and not having a kitchen) is trying new restaurants. Even though its Spring time (though it doesn’t always feel like it) wherever I ended up, I found Brussels sprouts on the menu. The dishes were so good I decided I couldn’t wait until the fall to try to make them. So luckily, even though Brussels sprouts are at their peak in the fall, they are fairly easy to find year round.

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Today’s recipe is from Ardeo + Bardeo located in Historic Cleveland Park. Ardea +Bardeo features Modern American Cuisine with Asian and Mediterranean influences. Although I can no longer find this dish on their menu- the dish was a small plate of Brussels sprouts with and orange sauce and a mint yogurt.

To recreate this dish I used an orange muscat champagne vinegar from Trader Joe’s with honey, olive oil and fresh orange zest. I made a mint yogurt with 0% Fage yogurt and fresh chopped mint leaves.

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I definitely recommend Ardeo +Bardeo, but if you’re not in DC I suggest you try my version tonight!

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Ingredient of the Week: Brussels Sprouts

This week I am sharing recipes featuring the vegetable powerhouse-Brussels Sprouts. Brussels Sprouts are typically harvested during the fall, however I have seen them on so many restaurant menus lately, that I decided to make them myself.

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In fact, 2 out of 3 recipes this week are copy cats from 2 restaurants that I have been to this month. After just one bite of these Brussels Sprout dishes I knew I had to recreate them! Does that ever happen to you? Do you like to recreate dishes or just leave it up to the professionals?

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Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

If you told me 10 years ago I would not only eat, but enjoy pizza crust that was actually cauliflower, I would have told you “yeah right.”

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I have a distinct memory from when I was younger when my mom tried to “trick me” by swapping mashed cauliflower for mashed potatoes. After just one taste of these “faux-tatoes” I knew something was up. I looked at my mom, who could not keep a straight face, and asked her what she was trying to feed me. Fighting back laughter she tried to play off the fact that she had made mashed potatoes. I wouldn’t have it for a second. I called her bluff and pushed it away. There was no way I was eating that. Later in the meal, she finally gave in and told me it was cauliflower. I knew it!

Fast forward 10 years, I am making pizza out of cauliflower. It’s truly mind blowing! (Right, mom?)

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I don’t want this story to discourage any parents from trying to ensure their kids are eating enough vegetables. I respect my mom for trying to hide vegetables in my food, but she just did it all wrong. If you want to try “cauliflower mashed potatoes” swap half of your mashed potatoes with cauliflower and combine the two thoroughly. A cauliflower mashed potato combo will more closely mimic the taste and texture of mashed potatoes, which will increase your chances of successfully hiding them from your kids.

Another way to add more vegetables to your diet is by making this cauliflower crust pizza. Although the crust doesn’t taste like pizza dough, it doesn’t taste like cauliflower either. I really love the flavor and texture of this crust.

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I’ve made this recipe a few times, but I am usually deterred because of the time (and cleaning) involved in ricing the cauliflower. Not any more! I have discovered frozen riced cauliflower at Trader Joes. Frozen vegetables actually have the same nutrient profile as fresh vegetables. As a result, there is no way I am going to stress about using fresh cauliflower when I can save time using this frozen version.

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The only thing about this pizza is that it might involve a fork and a knife. I know that some pizza lovers will scoff at the idea of using a fork and knife for pizza, but trust me on this one, it’s worth it.butternut squash & brussels cauliflower pizza (1 of 1)-2