I love brussels sprouts. I will eat them all year round! I also love balsamic vinegar, I put it in a lot of things (including chili). I saw this recipe and knew I had to try it. I added shallots because I wanted to add a depth of flavor and love the sweetness of the shallots and knew it would balance out the vinegar.
Sautéed Brussels Sprouts
1 (10 ounce) package shredded Brussels sprouts (you can buy them at Trader Joes)
1 shallot, thinly sliced
2 tablespoons unsalted butter
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Place 1 tablespoon of olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced shallots until soft and tender. Add the butter and the remaining olive oil. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. It might look like a lot of Brussels sprouts when you add them in the pan, but just like spinach, they will cook down. Once tender, turn off the heat and stir in the balsamic vinegar, season to taste, and serve hot.
Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/sauteed-shredded-brussels-sprouts.html
We have girl’s nights often and girl’s night usually equals tons of food. We all make an app or dessert and nosh on that for the evening. Me, being indecisive, can never just go to girl’s night with 1 dish. I also know I am not the only one of my girlfriends that has the same mentality. With that said, there always ends up being more than enough food for all of us. We are all pretty health conscious so I have been trying to figure out my decisions based on how healthy (and easy) they are. I found this grilled eggplant recipe and fell in love. Needless to say it was a huge hit!
3 eggplants, in 1 inch wide slices
⅓ cup fresh basil, chiffonade cut
6 tablespoons extra virgin olive oil
3 oz crumbled goat’s cheese
3 tablespoons balsamic vinegar
½ cup toasted pine nuts
½ teaspoon black pepper
½ teaspoon salt
Toss the eggplant in half the olive oil and grill it over a medium hot gas or charcoal grill for about 4 minutes on each side or until grill marks appear.
Arrange the grilled eggplant on a serving platter.
Sprinkle the basil, pine nuts, and goat’s cheese over the top and drizzle the balsamic vinegar, salt, pepper, and remaining oil over the salad.
Recipe source: http://www.grilledvegetablerecipe.com/Grilled-Vegetables/vegetable-side-dish-recipes/recipe-for-grilled-eggplant.php#.UtRtPGRDs00
This recipe originally called for sausage. I like to keep my appetizers light and also have a lot of vegetarian friends so I made this into a vegetarian skewer. I replaced the sausage with mozzarella balls, and also added my own twist with a balsamic drizzle!
12 ounces mozzarella balls
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
1 14-ounce can artichoke hearts, drained and quartered
Balsamic vinegar, or cream of balsamic
Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, mozzarella ball, and artichoke, and arrange them on the skewer. Repeat with the remaining ingredients to make about two-dozen skewers. Drizzle the balsamic over all the skewers right before serving.
If you would rather have the meatier version of this recipe, visit:
where this recipe is originated from.