Tagged: Brussels Sprouts


Pasta with Brussels Sprouts, Pancetta and Parmesan

Pasta with Brussels Sprouts, :: Prosciutto and Parmesan

Serves :: 4


8 oz (1/2 box/bag) tubular pasta (I used casarecce here, thank you Eataly!)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
4 cups Brussels sprouts, trimmed and thinly sliced
2 slices prosciutto, roughly chopped
salt and freshly ground pepper to taste
1/4 - 1/2 teaspoon red pepper flakes or 1 small chili pepper, thinly sliced
1/2 cup whole milk
1 1/2 tablespoons butter
2/3 cup freshly grated Parmesan or pecorino Romano cheese


Cook pasta for 11-13 minutes in salted boiling water.
While water is boiling, add olive oil to pan and cook garlic for 2 to 3 minutes over medium-low heat.  Increase heat to medium-high and add Brussels sprouts and chicken broth.  Saute for 5 minutes, add prosciutto, season with salt, pepper and red pepper flakes.  Cook until sprouts are soft, about another 7 to 8 minutes.
In a separate small saucepan, combine butter, milk and cheese over medium-low heat.  Bring to a simmer and allow cheese to fully melt.
Drain pasta and add back to pot.  Toss pasta with Brussels sprouts mixture and cheese sauce and serve.


In the Kitchen :: Giving Thanks

The countdown to Thanksgiving is on...48 hours and going quickly.  If you're still stuck on what to pair with the turkey and stuffing, here's a few ideas to get you going.

This starter has become a go-to staple in my family...and with a few friends families as well.  It's one of my all-time favorites for fall.  Butternut Squash Bruschetta with Pine Nuts & Sour Cherries.  I'm thinking of changing things up a little this year and doing a riff off my mom's infamous chicken liver pate (chopped liver's basically a must at any holiday in my family).  Just a little indulgence to kickoff the holiday.  Chicken liver crostini with pickled shallots and sliced apples

 A bright and seasonal salad and a flavorful vegetable side or two brings wholesome balance to the table...color's never a bad thing on your plate.  Pear & Pomegranate Fall Salad with Champagne Vinaigrette.  Simple Pear & Pecorino Salad.  Balsamic Roasted Pumpkin with Crispy Shallots & Goat Cheese.  I'll likely be whipping up some sort of Brussels sprout dish like this one (my newest obsession featured on Levo League) or my faii-proof roasted Brussels sprouts with balsamic reduction and toasted pecans. 

And seeing that Thanksgiving is the holiday that hinges around a day of grandiose eating, even with my healthful angle, dessert is absolutely on the menu.  Autumn Apple Tart with Spiced Caramel Sauce.  Pear-Caramel Tart with Almond Crust.  

Whatever you end up making, here's to a warm and relaxed holiday filled with family, friends and delicious fresh food.


Images via :: Nourish & Pinterest

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Farro with Thyme-Roasted Mushrooms and Truffle Oil

Farro: a toothsome, nutty whole grain of Italian-origin that's rich in fiber and makes the perfect base for a cozy, satisfying comfort meal when the weather dips.  DIsh up a bowl of this stuff and you'll be feeling nice and toasty in no time. 

Farro :: with Thyme-Roasted Mushrooms and Truffle Oil

Serves :: 4


2 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

1 shallots, finely sliced

1 cup farro

2 cups rich chicken or vegetable broth

2 cups mixed cremini and chanterelle mushrooms

3-4 sprigs of fresh thyme

1/4 teaspoon salt

1/2 to 1 teaspoon black truffle oil

1/2 cup finely grated parmesan or pecorino Romano cheese

salt and fresh cracked pepper to taste



Preheat oven to 375F.  

In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute.  Add in farro and cook until fragrant, about 2 minutes.  Pour broth into pan and increase heat to medium-high.  Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.  

While farro is cooking, toss mushrooms with remaining olive oil, thyme and 1/4 teaspoon salt.  Roast on a baking sheet for 15 to 20 minutes.  

Add mushrooms to farro and mix in truffle oil, cheese and salt and pepper.  

*For a heartier dish, toss in roasted Brussels sprouts--these above happen to be roasted with salt, pepper, olive oil and a touch of maple syrup.  

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