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.)
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.
Brussels Sprouts with Pear Pomegranate Figs and Feta
a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver
– 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
- Wash and slice Brussels Sprouts in half, removing the stems.
- Chop the pear and dried figs.
- Deseed the pomegranate
- Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
- Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
- Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
- Squeeze the lemon juice on top to finish.
- Enjoy warm!
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.
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!
Is there anything worse than buying what you think is a “healthy” frozen pizza from grocery store only to get home and realize that the serving size is ¼ of the pizza. Let’s face it, there is no way you are eating ¼ of that pizza.
That’s where I come in… with a personal flatbread pizza. You can buy flatbreads at any grocery store, most come in under 100 calories. They are thin, but they make a great pizza crust. I know I have mentioned my dislike of all things tomato including tomato sauce, so I made a butternut squash puree instead.
The rest of the pizza is topped with a red onion “jam,” mozzarella cheese, and sliced pears. As you can see form my pictures. I made this recipe a few times for the sake of photography. I used both circular and square flatbreads, and fresh and shredded mozzarella. I also topped a few with fresh parsley and scallions. They were all delicious. Do what makes you happy!
What’s your favorite non traditional pizza toppings?
Today I am sharing another naturally sweet breakfast recipe. With the frigid temperatures we have been experiencing in the Northeast, I really need a warm breakfast to help me get out of bed. An oatmeal bake is a great option to eat warm out of the oven but can also be cut into pieces and stored in the refrigerator to enjoy all week long. You could even bring it to work and heat it up to warm you up after your brave the cold!
Even though pears are the featured ingredient this week, the almonds and almond extract add a lot of flavor that really makes this oatmeal flavor unique. I think almonds and pears are a great flavor combination, I really like almond butter with pears instead of peanut butter.
How have you been staying warm?
Looking to detox after a sugar overload this weekend? Start your morning with this delicious and sweet green pear smoothie. This smoothie is naturally sweetened with pears and figs.
This green drink is a smoothie and not a juice. Smoothie’s blend whole ingredient whereas juice leaves a by product known as pulp.
Over the years I have read and researched about the benefits of juicing: the main takeaway is always the same. Juicing fruits and vegetables removes all of the fiber. Fiber keeps you full. If you remove all the fiber, the minute you finish your juice you are likely to still be hungry. Proponents of juicing believe that a juice cleanse will detox your body, however your body has this organ, known as the liver, which detoxes your body, specifically your blood of harmful chemicals.
My personal preference has always been smoothies. They keep me full longer and are a better breakfast or snack for me than a glass of fresh pressed juice. That’s not to say I wouldn’t drink fresh pressed juice, but I am more likely than not going to share smoothie recipes with you.
Smoothie recipes can still be dairy free and refined sugar free! This recipe uses almond milk instead of regular milk or yogurt. One trick is to freeze almond milk in ice cube trays so you don’t have to add additional ice that waters down the flavor. The smoothie is sweetened with pears and figs and doesn’t require any additional sugar. I would recommend adding one fig at a time. I think the sweetness from one dried fig will be plenty!
I promise you won’t even tell that there are 2 cups of spinach!
After showcasing the tart (and somewhat bitter) grapefruit, this week is all about the super sweet pear! Pears are in season during the winter and like apples there are so many varieties to choose from.
||Very Soft & Juicy
You won’t miss your summer salads after trying this version celebrating 2 delicious winter fruits: pomegranate and pears.
I love salad with fruit, I just can’t get enough of them. I really don’t like typical garden salads. Iceberg lettuce, carrots, tomatoes and cucumber… not a salad in my book. Spinach, fresh berries, and some avocado…now that’s what I call a salad. Although salads with fruit are definitely harder to come by in the winter, especially in New England, I’ve got you covered with this pear and pomegranate combo.
This salad uses arugula as its base. I think the peppery flavor pairs nicely with the sweet fruit. Sometimes I find arugula to be a bit too peppery, if that’s the case for you can add half arugula half spinach.
The elephant in the room with this salad is the Parmesan Cheese. I know it seems out of place but trust me it works so well! Actually trust Jessica of How Sweet It Is. I discovered the fruit/Parmesan combination on her website and have been obsessed with it ever since. I like to use Trader Joes freshly saved Parmesan, Romano and Asiago cheese. The large shavings are perfect for a salad. The bonus is that this Parmesan “blend” is much more affordable than traditional Parmesan.
Although the salad is a recipe for one, the dressing will serve much more, about eight servings. I keep the dressing in the fridge and it last about a week. It will like separate in the fridge, but just shake it before using. I know many homemade vinaigrettes used mustard as an emulsifier, but I really dislike mustard. I did some research and found that honey was a pretty good substitute. Without mustard the dressing might separate more, but I am happy with the consistency and taste without it.
What I love most about this salad and dressing is that they are both great formulas for many salad variations. It’s easy to swap any fruit, lettuce, seed/nut, and cheese for another to make the salad completely different. I will certainly post some of my favorite variations on this blog. Even the dressing can be modified to fit with different salad combinations. You can swap in any type of vinegar for the apple cider vinegar.
I hope this salad cures your winter blues.