Sautéed Brussels Sprouts

Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
Sautéed Brussels Sprouts
Print Recipe
Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    15 minutes
    Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
    Sautéed Brussels Sprouts
    Print Recipe
    Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
      2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.

      Mediterranean Pasta Salad

      Mediterranean Pasta Salad
      Mediterranean Pasta Salad
      Print Recipe
      A bright and zesty pasta salad.
        Servings Prep Time
        8 people 25 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        8 people 25 minutes
        Cook Time
        15 minutes
        Mediterranean Pasta Salad
        Mediterranean Pasta Salad
        Print Recipe
        A bright and zesty pasta salad.
          Servings Prep Time
          8 people 25 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          8 people 25 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
          2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
          3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
          4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
          Recipe Notes

          Recipe Source:  Compelled to Cook

          White Bean and Roasted Garlic Dip

          White Bean and Roasted Garlic Dip
          Print Recipe
            Servings Prep Time
            5 cups 15 minutes
            Cook Time Passive Time
            1 1/2 hours 8 hours
            Servings Prep Time
            5 cups 15 minutes
            Cook Time Passive Time
            1 1/2 hours 8 hours
            White Bean and Roasted Garlic Dip
            Print Recipe
              Servings Prep Time
              5 cups 15 minutes
              Cook Time Passive Time
              1 1/2 hours 8 hours
              Servings Prep Time
              5 cups 15 minutes
              Cook Time Passive Time
              1 1/2 hours 8 hours
              Ingredients
              Dip
              Roasted Garlic
              Servings: cups
              Instructions
              Dip
              1. Place beans in a large pot or bowl and cover by at least 2" of water. Allow to soak for a minimum of 8 hours or overnight.
              2. Drain soaked beans and remove any debris or discoloured beans. Place in a large pot and combine with water, chicken broth, rosemary, sage and garlic. Bring to a boil and then reduce heat to simmer until beans are fully cooked and soft. Approximately 75 minutes. Drain beans, reserving 1 cup of cooking liquid. Allow beans and cooking liquid cool to room temperature.
              3. In a food processor combine beans, roasted garlic, olive oil, 1/4 cup of cooking liquid, lemon juice and salt and pepper. Blend until pureed or desired consistency is reached. Add additional cooking liquid as required and adjust salt and pepper seasoning to taste.
              4. Serve bean dip drizzled with additional olive oil, a squeeze of fresh lemon juice and cracked sea salt. Great with pita wedges!
              Roasted Garlic
              1. Preheat oven to 350℉. Cut a 1/4" off the tops of the garlic bulbs. Place on a small sheet of tin foil cut side up and drizzle with olive oil. Wrap in foil and seal edges to form a little packet. Place on a baking sheet or shallow pan and bake for approximately 45 minutes. Remove from oven, unwrap and allow to cool to room temperature. When cool squeeze cloves from the bulb casing and set aside.
              Recipe Notes

              The cannelloni bean will result in a slightly course texture.

              Recipe Source:  Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998

              Grilled Salmon with Pink Peppercorn Tartar Sauce

              Grilled Salmon with Pink Peppercorn Tartar Sauce
              Grilled Salmon with Pink Peppercorn Tartar Sauce
              Print Recipe
              A simple yet elegant way to prepare salmon.
                Servings Prep Time
                4 people 15 minutes
                Cook Time Passive Time
                8 minutes 1 day
                Servings Prep Time
                4 people 15 minutes
                Cook Time Passive Time
                8 minutes 1 day
                Grilled Salmon with Pink Peppercorn Tartar Sauce
                Grilled Salmon with Pink Peppercorn Tartar Sauce
                Print Recipe
                A simple yet elegant way to prepare salmon.
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time Passive Time
                  8 minutes 1 day
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time Passive Time
                  8 minutes 1 day
                  Ingredients
                  Tartar Sauce
                  Servings: people
                  Instructions
                  Tartar Sauce
                  1. Combine all ingredients in a medium size bowl, cover and allow to rest 24 hours to allow the peppercorns to soften and meld the flavours.
                  Salmon Fillets
                  1. Heat grill to medium high and spray with non stick spray. Rub salmon fillets with olive oil and season with cracked black pepper and sea salt.
                  2. When grill is hot, grill salmon fillets for 3-4 minutes per side depending on thickness. Remove from grill and serve immediately with pink peppercorn tartar sauce.
                  Recipe Notes

                  Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998

                  Roasted Garlic Caesar Salad with Crispy Prosciutto

                  Roasted Garlic Caesar Salad
                  Print Recipe
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Garlic Caesar Salad
                    Print Recipe
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Roasted Garlic
                      Croutons
                      Crispy Prosciutto
                      Servings: people
                      Instructions
                      Roasted Garlic
                      1. Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
                      2. Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
                      Croutons
                      1. Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
                      Dressing
                      1. In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
                      2. With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
                      Crispy Prosciutto
                      1. Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
                      2. Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
                      Recipe Notes

                      It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.

                      Recipe Source:  Compelled To Cook