Garlic Roasted Brussel Sprouts

I have a secret. I’ve only eaten brussel sprouts twice in my life, this being one of them. Gasp! I know! How could such a veggie lover not have experienced such a wonderful vegetable?

Well let’s be honest… up until the past few years brussel sprouts were, well, slightly less than glamorous in the food world. It was like one day they went from smelly and “ew” to totally posh and trendy (thanks in large part to bacon, I think). BUT there’s another reason I never had brussel sprouts before. My dad LOATHES them. I mean totally and completely hates them. They are the bain of his existence, hence they were never allowed in the house despite the fact that my mom didn’t mind them. Pretty funny, huh?

Although there’s something even more peculiar. My dad is the reason I first tried them. One day he apparently got a little spark in him that made him go to Whole Foods (which isn’t exactly his type of store) and buy us dinner from the food counter. Orange glazed brussel sprouts were one of his picks, just to “give them another chance” — he spit them out as soon as he took a bite. I thought they were okay, but not great. A little sulfurous. Now I just think they weren’t cooked right, because these were delicious.

Cucumber Cabbage Slaw (No Mayo, Sugar-Free, Vegan)

Coleslaw comes in many forms, but perhaps the most ubiquitous is the cabbage/carrot/mayonnaise concoction so commonly sold in grocery stores. It seems to be an omnipresent staple among spring picnics and summer barbecues, lurking in round plastic containers between the chips and potato salad, with thick white sauce camouflaging the few vegetables inside . While some folks love that white, mayo-laden side dish, I personally cannot stand it. In my mind, too much mayo = a whole lotta yuck. So when I got a beautiful head of cabbage in my CSA box, I put myself to the challenge of creating a no-mayo, sugar-free slaw that was still packed with flavor.

I used creamy avocado and nutritious cold-pressed extra virgin olive oil to create the thick, fatty flavors of the mayonnaise. Toasted sesame oil adds great depth to the sauce while lemon gives it just the right amount of pop. Add in some salt and pepper, and it’s light, crisp, tangy slaw perfection. I like my sauce thinner so I only used half an avocado, but if you like yours a bit thicker just use the whole thing instead.

Clean Caramelized Onions

Caramelized onions are one of those impressive toppings that seem difficult, but they’re actually pretty easy. All you need is a couple onions, olive oil, and one secret ingredient.

Do you know what it is? You’re probably familiar with it…

… at least I hope you are!

Simple Seasoned Eggplant Steaks

Eggplants, or aubergines, are wonderful to look at (that color!) and even more wonderful to eat. They’re high in fiber and vitamin B1 and have a unique texture and taste. They also bounce! My mom always used to tell me that when her she was a child her mother would bring eggplants home from the store and she and her sister would bounce them on the floor once she left the room. Little mischief makers! While fun, bouncing an eggplant will cause it to bruise so try to restrain yourself. Full disclosure though: I have tested it out with just a two-inch drop. Still entertaining ;-) Anyway, on to the recipe… but first a few pictures!

Perfectly seasoned and cooked until tender, these simple eggplant steaks are a versatile addition to your weekly dinner rotation. Eat them alone, with a side of pasta (gluten-free or veggie), or as a beefless burger stack (recipe coming soon!)

Raw Zucchini Pasta with Creamy Avocado Garlic Sauce

I have a confession. I love zucchini. I could eat zucchini all the time, in some shape or form, at every meal. Here’s the catch though: it has to be organic. The flavor of organic zucchini is so far superior to non-organic that to me it’s not even comparable. I actually used to hate zucchini as a kid unless it was covered in cheese! Talk about a complete 180. In this simple recipe, fresh zucchini gets turned into a delicious “pasta” covered in a creamy Italian flavored sauce with just a handful of ingredients.

This recipe can be enjoyed completely raw as a refreshing main or side dish, but for those who prefer their “pasta” to be warm feel free to give the noodles a boiling water bath. I would refrain from actually cooking the noodles as zucchini tends to get soggy easily when it’s this spiraled this thin. In case you’re wondering, the spiralizer I use is from Paderno World Cuisine and I highly recommend it. It makes everything so easy and so tasty!