As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!

The “New Green” Salad

• 2 Tablespoons Olive Oil

• 2-3 cloves of Garlic

• 1 Medium Onion, sliced
  

• 3 cups loosely packed brussel sprout plant leaves, chopped

• Salt and Pepper to taste
  

• 2 cups cooked grains (brown rice, quinoa, farro, pasta)

• Hot sauce (optional)
  

Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms

16. Fajita Quinoa

17. Caesared Brussel Sprouts

18. Fresh Argentinian Salad

Since breaking my wrist, I have not posted to my “A Salad for Each Week” series. Between being limited in my cutting and chopping abilities, my slow pecking – I mean typing!, and just lack of time due to the EXTRA time it took me to do everything else that had to be done, I just couldn’t get to these posts like I wanted to. BUT, it is back! Just a reminder, these salads are ones to make ahead and be able to eat off of for a few days. Embellish and substitute when desired!

This following recipe was created to go along side my slow cooker chimichurri pork loin. The main dish, pork roasted in a traditional sauce served in Argentina, along with the fresh fruits and veggies like you may find in their local markets, inspired its name. The name is a great way to impress those you are serving it to! Enjoy the freshness and coolness of this wonderful side…

Fresh Argentinian Salad

• 2 Tablespoons Coconut Oil

• 1/2 Lime, zested and juiced
  

• 2-3 cloves of Garlic

• 1 Tablespoon Rice Wine Vinegar
  

• Dash of Salt and Pepper

• 1 Cup Fresh Pineapple, chopped

• 1 Cup Cucumber, chopped

• 1 Cup Tomato, chopped

• 1/4 Cup Red Onion, chopped

• 1 Avocado, sliced
  

• 2 Tablespoons Fresh Cilantro
  

Whisk oil, lime juice and zest, garlic, S&P, and vinegar in a large bowl. Place chopped pineapple, cucumber, tomato, and onion into bowl. Gently fold fruit and veggies into the dressing. Toss in fresh cilantro and place sliced avocado alongside or on top of salad. Serve alone or on top of crisp, bibb lettuce leaves.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms

16. Fajita Quinoa

17. Caesared Brussel Sprouts

I love my mom’s Caesar salad dressing and have been making a lot of it lately since my girls love it too. But it doesn’t just go well with crisp romaine- it goes great on roasted brussel sprouts! I tossed the sprouts in the caesar dressing and roasted them at 400 degrees for about 20 minutes. Warm, slightly sweet, and garlicky all at the same time- yummy!

Caesar Dressing

• 1/4 cup extra virgin olive oil

• 2 inches of anchovy paste

• 2-3 cloves of garlic

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dry mustard

• 1/4 teaspoon pepper

• Fresh grated Parmesan

On a cutting board, place the anchovy paste, dry mustard, and pepper in a pile. Put the garlic cloves onto them and begin to mince and mash together until it resembles a chunky paste. Pour the oil and Worcestershire sauce into a glass jar with a lid (I like to use my mason jars). Add the anchovy mix and seal the jar. Shake well before pouring. Place brussel sprouts into a bowl and pour on dressing. Shake gently to coat. Place on a cookie sheet and grate fresh Parmesan cheese onto the sprouts. Bake 20 minutes or so. Keep leftover dressing in the fridge for up to one week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms

16. Fajita Quinoa

After a few weeks of Christmas happenings, traveling to see family, and getting back into the swing of the normal school-year schedule, I am now finally posting a salad recipe that is yet another grab-and-go dish in my “A Salad For Each Week” series.
This salad is based on my infatuation for all Mexican food- particularly fajitas! I love the taste of all the peppers and onions in this sizzling meal, so I concocted this lighter and healthier version that is still full of flavor.

Fajita Quinoa

• 2 cups cooked quinoa

• 1 green pepper, sliced

• 1 red pepper, sliced

• 1 cup sliced onion

• 2 garlic cloves, minced

• 1/2 teaspoon cumin

• 1/4 teaspoon paprika

• 1/4 teaspoon black pepper

• Dash of sea salt

• 1 tablespoon fresh cilantro, chopped

Saute peppers, onion, and garlic in a little bit of water over medium heat for 8-10 minutes. Meanwhile, pour cumin, paprika, pepper, and salt onto quinoa and stir to mix. Once veggies are done, you can either stir them into the quinoa or serve on top of it. Garnish with fresh cilantro. Enjoy immediately or the next day when it is even better! Makes 4 servings.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms