SHREDDED BRUSSELS SPROUTS
The sweetness of the Brussels sprouts is highlighted in this
simple side dish. For an upscale twist, drizzle a small amount
of white truffle oil over the sprouts just before serving.
Makes about 3 cups (750 ml)
1. Put the oil in a large skillet over medium/medium-low
heat.
2. Insert the medium slicing disc into the work bowl of
the food processor. Slice the Brussels sprouts on
High. Add to the pan, with the salt and pepper, and
sauté until very tender, about 20 to 25 minutes.
3. Add the remaining ingredients and toss to combine.
Serve immediately.
Nutritional information per serving [½ cup (125 ml)]:
Calories 93 (63% from fat) • carb. 7g • pro. 3g• fat 7g
• sat. fat 1g • chol. 0mg • sod. 209mg • calc. 32mg • fiber 3g
3 TABLESPOONS (45 ML)
OLIVE OIL
1 POUND (454 G) BRUSSELS
SPROUTS, TRIMMED
½ TEASPOON (2 ML) KOSHER
SALT
2 PINCHES FRESHLY GROUND
BLACK PEPPER
1 TEASPOON (5 ML) FRESH
LEMON JUICE
2 PINCHES CRUSHED RED
PEPPER (OPTIONAL)
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups (1 L)
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, scallions and parsley;
pulse to chop, about 10 pulses.
2. Remove the chopping blade and insert the medium
slicing disc. Slice the celery, carrot, cucumber and
tomatoes on High.
3. Transfer ingredients from work bowl to a large mixing
bowl and toss with the corn, chickpeas, salt, pepper
and vinaigrette.
4. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per serving [½ cup (125 ml)]:
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fiber 2g
1 SMALL SHALLOT, CUT INTO
1-INCH (2.5 CM) PIECES
2 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH (2.5 CM)
PIECES
¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 CELERY STALK, TRIMMED AND
HALVED LENGTHWISE
1 MEDIUM CARROT,
TRIMMED, PEELED AND
HALVED LENGTHWISE
½ MEDIUM CUCUMBER, SEEDED
AND QUARTERED LENGTH
-
WISE
2 PLUM TOMATOES, QUAR
-
TERED LENGTHWISE
½ CUP (125 ML) CORN, FRESH
OR FROZEN, THAWED
1 CUP (250 ML) CANNED
CHICKPEAS, DRAINED AND
RINSED
½ TEASPOON (2 ML) KOSHER
SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2½ TABLESPOONS (40 ML) BASIC
VINAIGRETTE (PAGE 21)
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