Roasted Brussels Sprouts with Blue Cheese Dip @ My Pantry ShelfOnce you fall in love with Brussels sprouts, it is impossible to get enough.  We eat them like candy at our house, or most of us do.  One child has chosen to shun these green meatballs for now- more for us!  While we enjoy them shaved in salads and sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season them with salt and pepper and roast in the oven.

Brussels Srouts and dip

Roasted Brussels Sprouts with Blue Cheese Dip can be served as either an unexpected appetizer or a gratifying side dish.  The Brussels sprouts caramelize a bit in the oven and match beautifully with the blue cheese and yogurt dip.  The dish hits all the notes of a warm, savory, dippable treat, but without the guilt of fat and carbohydrates that so many appetizers carry.

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Thanksgiving Menu Guide

November 15, 2012

With Halloween behind us, we are officially hurtling towards the Thanksgiving.  For me that means it is time to get serious about meal planning.  While Thanksgiving is a time to enjoy time-honored dishes, each year I like to try something new as well.  Here a a collection of special occasion-worthy recipes from My Pantry Shelf that my family loves.  What is your favorite dish to make for Thanksgiving?  Tell us in the comments below.  Feel free to add a link to your recipes.

appetizers

Fuyu Persimmon Chutney

Fresh Herb Chevre

Roasted Brussels Sprouts with Blue Cheese Dip @ My Pantry Shelf

Roasted Brussels Sprouts with Blue Cheese Yogurt Dip

sides and salads

Acorn Squash Rings with Apple Glaze

Brussels Sprouts with Garlicky Bread Crumbs

Chipotle Black Bean and Butternut Squash Salad

Forbidden Rice and Green Onion Hearth Bread

Orange Quinoa with Almonds, Olives, and Feta

Roasted Beet and Hazelnut Salad with Feta

Shaved Brussels Sprout Slaw

Sweet Potato and Bacon Gratin

Stuffed Winter Squash with Rice and Sausage

dessert

Pumpkin Coconut Pudding

Satsuma Granita

Satsuma Granita

drinks

Cranberry Daiquiris

brunch

Bacon Breakfast Strata

Buckwheat Blueberry Pancakes

Easy Cranberry Bread

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Thanksgiving is never at our home.  Each year we alternate between my and my husband’s parents’ homes.  This holiday is decidedly my favorite.  I love the cool weather, the rustling of leaves, the family crammed into the kitchen to gossip, stir, and sip.   And of course the food.  Each of the homes we visit have special dishes that we love, but since each year we miss one of the homes, I like to make our favorites ahead of time so we do not miss out.

Stuffed Winter Squash with Rice and Sausage recipe is a take on my family’s traditional Thanksgiving stuffing.  My parents have hosted Thanksgiving every year for my entire life (and longer). Each year they put on an impressive spread with many mouth-watering dishes, but my favorite is by far the rice stuffing.   Inspired by their once neighbors and long-time friends, my parents early on shunned the bread stuffings they were raised on and adopted a rice version of the dish.  Wild rice baked along with flavorful Italian sausage, fresh vegetables and herbs to make a tasty, toothsome (not to mention gluten-free) side dish.  This stuffing is delicious baked in the bird or baked in a greased casserole dish, but love the look and taste of baking it in delicata squash halves.  It also makes for very tidy serving.  The stuffing can be made ahead a day or two and kept covered in the refrigerator or a couple of weeks ahead and kept in the freezer.  Wait to stuff the squash halves until the day of baking.  One of the squash boats is a generous serving, perfect if it is your main side dish. If you are serving it with many side dishes, such as on Thanksgiving, they neatly cut in half.

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It is clean up time in the garden.  The last of the tomatoes and peppers are ripening on the vine.  We have cleared almost all of our summer crops in favor of space for fall garlic and broccoli and kale.  We left the tomato and pepper plants in hopes that a few more fruits would ripen during this week’s heat wave.

We have been on a serious salsa bender this summer, chopping most of the best tomatoes into a simple lime-laced habañero-powered accompaniment to everything from grilled fish to scrambled eggs.  Our smallest tomatoes are now chilling in the freezer having been transformed into Savory Oven Dried Tomatoes .  Today though,  emboldened by a bulb of fennel gleaned from a surprise source, I squirreled away enough tomatoes to make this delicious basic tomato sauce.

Basic is perhaps not the right word to describe Roasted Tomato Sauce with Fennel, because it suggests that the results may be a bit boring.  Quite to the contrary, this sauce absolutely sings of late summer with intense flavors of tomato and a slight sweetness lent by the roasted fennel.  I make as much of this sauce as I can, multiplying as necessary, and then freeze it in 2 cup portions that are ready to serve with the mood strikes.  Besides the intense and pure fall flavor, I also love this recipe because it calls to cook the sauce in the oven which frees up my time (and stove top) to take on other tasks such as making fig jam, cheering for the Giants, and supervising my children’s creation of a zillion maple leaf imprints. Read the rest of this entry »

Our garden grew wild this year.  Between the overload of responsibilities and excursions that spring demanded, not to mention an uncooperative back, it is actually surprising we even found time to thrust some plants in the ground.  But somehow, despite our lackluster efforts, the garden is producing heartily.  The other afternoon on a saunter through our beds I was shocked to find piles of peppers.  We planted a variety of sweet and hot that we found at our favorite plant sale. Each plant boasts a different flavor, color and shape.  The other night their abundance begged to be honored with a starring role in this dish. Read the rest of this entry »

Cheesy Kale and Orzo

May 22, 2012

At nearly the age of four, our daughter sat in disbelief  in front of a bowl of mac and cheese served by a friend of ours.  “But it’s not green?”  She couldn’t fit the bowl of creamy goodness into her limited epicurean understanding of the world, mostly because her mother had apparently spent her ultra-formative years fooling her into thinking that all mac and cheese had pureed spinach or kale as an integral part.  But before you jump to conclusions and label me a crazy mom who withholds hard-earned icons of American childhood (probably no hot dogs or Oreos either!), consider that the addition of these rich greens actually makes the dish taste better (and triples the nutritional value of course)!  And not just to adults either, our kids prefer this as well.  Just look at the happy girl then and now! (But you are right about the Oreos, we have held back on those.  Perhaps you know of a fantastic recipe to make them at home and would like to share a link below!)

Cheesy Kale and Orzo is the next generation of mac and cheese at our dinner table.  It satisfies our kids’ desire for cheesy pasta, yet holds its own as a more sophisticated side for grilled salmon (our protein of choice these days).  The orzo cooks in the fashion of a risotto, so it has a chance to soak up the white wine and rich chicken broth.  Kale, steamed and blended fine, mixes in and colors the dish a deep green. Fresh cut chives and Parmesan add a bit more flavor and creaminess at the end.

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One trip to the Farmers’ Market is enough to know that spring is truly here.  Mounds of fava beans, pea shoots, and strawberries compete for space with kale, beets, and last season’s  potatoes.  My kids and I headed over last weekend to pick up some fresh foods and the obligatory honey sticks.  When we returned home, our house was unpleasantly warm thanks to unseasonably sultry weather.  It may have been too hot to cook, but it was the perfect temperature to put together some quick refrigerator pickles.

Pickled Spring Vegetables are an Asian-inspired quick pickle.   Quick pickles are a fantastic use for all sorts of vegetables and do not require time or canning equipment.   I used Easter egg radishes, fresh nantes carrots, and leeks from our trip to the market, though you could also use cucumbers, onions, daikon radishes, or just about any other vegetable you want to pickle.  The brine is based on rice wine vinegar and lime juice that tempers the sweetness.  These pickles have hints of flavor from slices of ginger, garlic and cilantro.  Slice up the veggies and pour over the brine.  The pickles will be ready to eat in under an hour.  Letting them sit overnight will intensify the flavor, if they last that long.

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