As it turns out, I’m recipe testing for Thanksgiving early this year.
Not always on purpose, but productivity is productivity.
Fall is in full swing and I am loving it. I’ve also been pleasantly surprised that my apartment has maintained a normal temperature when the weather outside drops to the mid-40s. That’s more than I can say for my apartment in Rochester. I’m still decorating and I have some awesome new DIY stuff that I’ll share soon!
Something about this salad is rich enough that it screams autumn/winter to me, but it’s light enough to eat for lunch on a Sunday. Which I did. While I had sauce and meatballs on the stove.
Here are some other fall recipes I can’t wait to make again this season-
I highly recommend inviting some friends over and making all of these things. Or you can all come to my apartment and I’ll cook it all. A warning, though. I only have seats for 3 people. Are you cool with sitting on the floor?
Brussels Sprouts Salad w/ Pancetta and Blue Cheese
1 lb brussels sprouts, ends removed and roughly chopped
2 cups kale, chopped
1/2 cup chopped pancetta (if you can’t find pancetta, sub bacon)
zest of 1 lemon
2-3 tsp lemon juice
3/4 cup craisins
4 ounces blue cheese, crumbled
salt and pepper, to taste
Chop up the brussels and the kale. The GS just bought me a ridiculous kitchen tool that is meant to be a pizza cutter, but I also played with it here. Large blade with a wooden handle.
Heat a medium sauce pan, and add pancetta. Allow it to cook for a few minutes- it will start to release some of its fat. Add the sprouts and the kale (optional, you can do this with all sprouts for sure). Lower the heat and cover, stirring occasionally. Let them cook for 6-8 minutes. Add the lemon zest and lemon juice and cook for another minute or so.
Remove from heat, and add the craisins and the blue cheese. Stir to combine, then season to taste with salt and pepper.
This is stupid simple but has so much flavor. It really doesn’t need any additional dressing.
Less than 15 minutes! You gotta do it.