- 1 package frozen mukimame, such as by Archer Farms
- 1/2 (16. oz) package fresh brussels sprouts
- 1 Cup julienne-cut mini sweet red peppers
- 1/2 Cup raisins
- 1/2 Cup dry roasted peanuts
- 4 green onions, chopped
- 1/2 Cup lemon ginger sesame dressing, such as by Archer Farms
- 1/4 Cup peanut butter
- 1/8 Teaspoon sriracha sauce
Microwave mukimame as directed. Set aside to cool. Meanwhile, rinse and remove stems and outer leaves from brussels sprouts. Very thinly slice sprouts so they fall into shreds. Combine shredded sprouts, red peppers, raisins, peanuts, and onions in a large bowl. Stir in mukimame.
Whisk dressing, peanut butter, and sriracha in a medium bowl until smooth. Stir into sprout mixture until coated. Refrigerate until ready to serve.
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. Be prepared to love it, even if you’re not a kale or Brussels sprouts person. My husband, an ardent Brussels sprouts avoider, devoured it without even realizing there were Brussels sprouts in there (at least until I let my 10-year-old daughter in on it, who giggled every time he took a bite). Make it for weekday lunches or as a side to simply grilled or broiled salmon, Grilled Flank Steak with Garlic & Rosemary or Grilled Chicken Breasts with Lemon, Garlic and Herbs. Bonus: it keeps well and can be made ahead of time.
5 Healthy Picnic Recipes to Celebrate National Picnic Month
August is National Picnic Month. If you’ve been thinking of having lunch in the park, now you’ve got the perfect excuse! You don’t need a picnic to enjoy basking in the sun while you’re sharing a meal.
If you’ve been looking for a way to change up your basic grill fare, try adding one of these recipes—like the gazpacho or the Fudgy S’More Hand Pies to the menu.
If you are doing the classic picnic in the park, why not try all 5 recipes. They were created by Target Test Kitchen’s Paula Zuhlsdorf and they’re yummy! How do I know they’re yummy? I tried them all myself. If I could have gotten away with having thirds, I would have!
1 cup Archer Farms Roasted Tomato and Chipotle Picante-Style Salsa
1 small cucumber chopped
2 cups tomato juice
1 Tbsp. red wine vinegar
Fresh cilantro, if desired
Combine all ingredients except cilantro in a large bowl or pitcher. Chill until ready to serve. Garnish each serving with cilantro.
Makes 6 servings
Hands on time: 10 minutes
Chicken Potato Salad Satay with Mango Curry Dip
1 (16 oz.) package baby potatoes in steam pouch (in fresh produce section)
3 Market Pantry Boneless Skinless Chicken Breast Halves
8 or 9 ten-inch skewers (if wooden, soak in water for 30 minutes)
1 cup fresh pineapple chunks or Market Pantry Canned Pineapple Chunks, drained
1 cup Archer Farms Mango Curry Grilling Sauce, divided
½ (6 oz.) carton Greek yogurt
Microwave potatoes as directed on package except for about half the time (potatoes will finish cooking on the grill), cool slightly and cut each potato in half crosswise. Heat grill to medium high. Meanwhile cut chicken into 1-inch chunkx. Alternate threading chicken, potato and pineapple on skewers. Pour ½ grilling sauce into small cup brush half of this onto kabobs. Grill about 10 minutes until chicken is no longer pink inside, turning over halfway through and brushing with remaining small cup of grilling sauce. Whisk another ½ cup of grilling sauce with yogurt until smooth. Serve kabobs warm or cool with Mango Curry sauce.
Tip: Kabobs may be broiled. Heat broiler to high. Arrange kabobs on sprayed broiling pan. Brush with sauce. Broil about 10 minutes, turning over and brushing with sauce halfway through.
Makes 3-4 servings.
Hands on time: 30 minutes
Garden Couscous Salad with Smoked Paprika Vinaigrette
1 (8 oz.) package Archer Farms 100% Whole Wheat Couscous
2 cups fresh baby spinach, stems removed, cut into bite-size pieces
1 pint grape tomatoes
½ cup crumbled feta cheese
1/2 cup Market Pantry Silvered Almonds, toasted
2 Tbsp. minced fresh basil
½ cup Archer Farms Sun-Dried Tomato Vinaigrette
½ tsp. Archer Farms Smoked Paprika
Cook couscous according to package directions, cool slightly. Toss couscous, spinach, tomatoes, feta almonds and basil in large bowl. Whisk vinaigrette and paprika in a small bowl. Toss with couscous mixture. Serve at room temperature or refrigerate until serving. If refrigerated, toss with a small amount of additional vinaigrette to remoisten if desired.
Makes 6 servings
Hands on time: 20 minutes
Lemony Mukimame and Sprout Slaw
1 package Archer Farms Frozen Mukimame
½ (16 oz.) package fresh Brussels sprouts
1 cup Julienne-cut mini sweet red peppers
1/2 cup Market Pantry California Raisins
½ cup Market Pantry Dry Roasted Peanuts
4 green onions chopped
½ cup Archer Farms Lemon Ginger Sesame Dressing
¼ cup Market Pantry Peanut Butter
1/8 tsp. Sriracha sauce
Microwave mukimame as directed. Set aside to cool. Meanwhile, rinse and remove stems and outer leaves from Brussels sprouts. Very thinly slice sprouts so that they fall into shreds. Combine shredded sprouts, red peppers, raisins, peanuts and onions in a large bowl. Stir in mukimame. Whisk dressing, peanut butter and Sriracha in medium bowl until smooth. Stir in sprout mixture until coated. Refrigerate until ready to serve.
Makes 6 servings
Hands on time: 25 minutes
Fudgy S’More hand Pies
2/3 cup Market Pantry Heavy Whippinh Cream
1 cup Market Pantry Semisweet Chocolate Chips
1 package refrigerated pie crusts (2 crusts)
About 1 cup Market Pantry Mini Marshmallows
1 to 3 Tbsp. Market Pantry Chopped Walnuts
Heat cream to boiling in small saucepan. Remove from heat stir in chips. Let stand until melted. Stirring occasionally. Allow to cool completely. Heat oven to 425° F. Unroll both pie crusts, roll to flatten. Use a biscuit cutter or rim of bowl to cut into fourteen (14)–inch circles.
Arrange 7 circles on a baking sheet. Place 1 Tbsp. chocolate mixture in center of each. Top each with 6 marshmallows and 1 tsp. nuts.
Place a small cup of water near your work surface. Dip tip of finger in water use to moisten rim of 1 crust. Carefully top with another circle. Press edges to seal flute to form decorative edge. Repeat to form 7 pies.
Beat egg in a small bowl brush generously on each pie. Sprinkle with sugar if desire.
Bake 10 minutes until golden brown. Serve warm or cool. Refrigerate leftovers.
Makes 7 pies
Hands on time: 25 minutes
Total time: 4 hours
PJ Gach is the Managing Editor Spa Week Daily.
It's what's cookin
This was one of my favorite meals my mom used to make me growing up. It reminds me of an asian style rice a roni. I LOVE it! I made it so much in college that I couldn't even look at it for years. So after not eating it for 10 years, my mom made me it last night:) It's a great side dish to serve with any main meat. Great with chicken, fish, steak. we served ours with sauteed shrimp in a lemony garlic-butter sauce. It makes a ton, but is great as leftovers too!
*2 cups minute rice
*1/2 lb fine egg noodles (We got our bag in the asian section at the grocery store)
*1 can sliced water chestnuts (I then cut all the chestnuts in half)
*2 cans Campbell's french onion soup
*2 cans chicken broth/stock
*1/2 cup butter
*1 cup water
*1 T soy sauce
First melt butter in a ban and brown the noodles. Then add the rest of your ingredients. Stir well and heat up.
Spray a 9x13 pan with Pam. Pour in mixture and make sure you even out the noodles/rice throughout the pan.
Cover with tinfoil and bake for 45 mins. Take tinfoil off and fluff/stir with a fork. If all the liquid isn't gone, put back in the oven uncovered until all liquid is absorbed.
Frequently asked questions:
This shaved Brussels sprouts slaw will last up to 3 days in the refrigerator stored in an air-tight container.
Absolutely! If you don’t have pine nuts on hand, almonds, cashews or peanuts would work great too.
Pro Tip: This is a great time to use high-quality Parmigiano Reggiano. The salty, nutty, sharp flavor will go a long way in this raw veggie salad.
Want to mix it up even more? Toss in dried cranberries or dried cherries or drizzle in a little honey for a touch of sweetness. Make it your own!
Very good and fast. Some fresh cracked pepper and sunflower seeds made a good addition. Used slaw as a side salad with salmon.
A nice substitute for people who don't care for traditional coleslaw. We used this on our own pulled pork sandwiches, not the turkey recipe that this is intended for. You can whisk a tiny bit of mayo into the lemon juice for a slightly creamier texture if you like. I added maybe a teaspoon or two, so it was still light and not very noticeable, but added some dimension.
This was good, but I found using an equal lemon juice:oil ratio and a good dose of pepper made it much tastier than as written.
Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing and cheese to kale mixture toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
How would you rate Kale and Brussels Sprout Salad?
Great balance to a heavy holiday dinner. Although I subbed crispy pancetta for the almonds and added some pancetta fat to the dressing ) Really delicious.
My family has started requesting this every year for Thanksgiving. It's delicious. It's happy. It helps balance out the delicious (yet heavy) mashed potatoes and stuffing. Definitely recommend!
Substitute blue diamond soy wasabi chopped almonds for regular plain almonds if you really want to take this to the next level. A little kick of spicy umami rounds it out quite nicely.
This is my go to winter salad. Easy to make, healthy, and delish leftover too!
This is sh*t simple and tastes GREAT. Restaurant level salad without much effort.
This salad is SO GOOD. Never fails. I've started substituting thinly sliced napa cabbage in place of the brussels to save some time on the prep process and it is delish. HIGHLY RECOMMEND.
A favorite XMAS EVE salad to go with every dish! The nice thing is its fresh, doesn't take up a place on the busy stove and contains my two favorites - kale and Brussel Sprouts!! Merry Xmas Everyone.
Heidi from Pigeon Lake, AB
I have made a simple version of this without almonds. but, am I roasting RAW almonds here? Or ,am I roasting ROASTED almonds. it is not clear as it only says ALMONDS. Which is it? Thank you :)
Best salad ever. Dressing is simple and delicious, I lick the bowl. Definitely let the kale sit in the dressing for longer and make sure you massage kale.
Made this salad for Christmas Eve dinner. WOW. EVERYONE loved it. The dressing is so so good. I used parmesan instead of pecorino as I am not a fan. Everything about this salad works!
Every time I’ve ever made this for a holiday or potluck EVERYONE asks for the recipe. It is so so good.
hands down best kale salad EVER
This salad was a huge hit with family and friends at Thanksgiving. I did add crasins.
I always like to try new recipes during family get togethers--sometimes they turn out delicious, sometimes they're barely edible, HAHA! This side dish was so delicious EVERYONE at Thanksgiving asked me for the recipe! My 12 year-old and I chopped and shredded the kale and Brussel sprouts, mixed the dressing and toasted the almonds the night before. We put it together about 6 hours prior to dinner time (including the freshly grated Pecorino) and it was soft, crunchy, zingy, and delicate all at the same time. A big hit that I had to promise to make every Thanksgiving!
I actually like making this salad pretty well in advance, so that the kale softens up a bit. Don't skimp on the pecorino, which helps bind the salad together in delicious, cheesy bites. And I like throwing all the ingredients together onto a huge chopping board and treating it like a chopped salad. A great addition to a Thanksgiving dinner or potluck!
Brussels Slaw with Tahini Dressing
Confession: I will eat just about anything smothered in tahini. If you’re not familiar, tahini is a paste made from sesame seeds. You can find it in most grocery stores, ethnic markets, and online . Growing up, my mom would use it to coat roasted fish but it also tastes delicious with chicken shawarma in a pita or as a dipping sauce with roasted vegetables.
Speaking of vegetables, Brussels sprouts are in season and are at their peak flavor right now. While I normally love my Brussels roasted with lots of bacon, I decided to give them a quick blitz in the food processor and turn them into a raw slaw with a creamy tahini, garlic and lemon vinaigrette.
Since today is a special occasion, I decided to serve this Brussels slaw with an addictive little crostini made with olive oil, salt and a good pinch of earthy za’atar .
If the thought of raw Brussels makes you want to run for the hills, I urge you to reconsider. The acid in the lemon juice breaks down the raw-ness and the creamy, luscious tahini and addictive garlic totally sends it to the next level. Of course eating it on a crispy za’atar crostini doesn’t hurt either.
RECIPE: BRUSSELS SPROUTS SLAW
More Brussels Sprout inspiration for you. You know we love our Brussels sprouts. We’ve been featuring them this month showing you all our favorite ways to enjoy them. We’ve got Nachos, Pizza, Buffalo Cauli, and now … slaw.
When you think of coleslaw, you might not be thinking of Brussels Sprouts. But who said cabbage should have all the fun? The flavor and texture of the shredded sprouts is perfect for slaw. And mixed up with a homemade sriracha dressing … it’ll keep you coming back for another bite!
for the dressing
- ¼ C apple cider vinegar
- ¼ C plant-based mayo
- juice from 1 lime or lemon
- 2 T sriracha
- 2 t toasted sesame oil
- 2 t agave or brown rice syrup
- 1/2 t cumin
for the slaw
- 10 – 12 Brussels sprouts, cleaned and sliced wicked thin
- ¼ red onion, sliced wicked thin
- pinch coarse sea salt
- ½ t black and white sesame seeds
- Whisk all dressing ingredients together in a bowl.
- In a medium mixing bowl, toss Brussels sprouts and red onion with dressing. Add remaining slaw ingredients and mix until well combined.
- Line bowl with cucumber slices. Spoon slaw over cucumber and garnish with mint leaves. Serve.
Serve this kicking slaw as a side salad, use it as a wrap filling, and definitely keep your eyes peeled for what else we’re using it for this week.
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- 250g/9oz Brussels sprouts, trimmed and thinly sliced
- 1 red onion, thinly sliced
- 2 carrots, peeled and grated
- 100g/3½oz cashew nuts, roughly chopped
- 1 tsp cumin seeds
- 100g/3½oz Greek-style yoghurt
- 50g/1¾oz full-fat mayonnaise
- 1 tbsp wholegrain mustard
- ½ unwaxed lemon, zest and juice
- large handful fresh chives, finely chopped
- large handful fresh flat-leaf parsley, roughly chopped
Put the sprouts into a bowl with the onion, carrots, cashews and cumin seeds and mix well.
Put the yoghurt, mayonnaise, mustard, lemon juice and zest into a second, smaller bowl and stir until fully combined.
Tip the mayonnaise mixture into the chopped vegetables, and stir well, making sure the creamy dressing covers all the veg. If you like your slaw extra creamy, just add extra mayonnaise and yoghurt.