Recipes In Time for Thanksgiving, and Another PopUp Discount from My Publisher

[Catherine, The Herb Lady]

Dear Folks,

As I'm getting ready my preparations for making Thanksgiving Dinner, I'm pulling out some of my favorites.

Check out my Braised Celery with Cranberries (a recipe from my cookbook) over at my blog.

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I posted, over on facebook, a recent recipe I put together a couple of years ago for the first time after reading some great ideas for raw Brussels Sprouts - this is delicious and may convert the Brussels Sprouts haters in the family.

Shredded Brussels Sprouts Salad

Over the years I've had bad (boiled too death) and great (roasted with a bit of oil and herbs and seasonings) and then I saw "raw" in a salad, shaved or left in miniature cabbage leaf form and I fell in love!.

And that is the point - if you think of Brussels Sprouts as tiny cabbages it is then easy to think in terms of a slaw or green salad.

There are numerous versions around Food Network, Epicurious and others and some of them make it sound like it has too many ingredients. Essentially the dressing is a vinaigrette. What else you put in is up to your tastes. Since I first made this a couple of years ago at Thanksgiving, I opted for dried cranberries and almonds.

Here is my version.

Core and thinly slice the sprouts after taking off damaged leaves and rinsing. Set aside.

Lime vinaigrette: 1 parts lime juice (can use lemon or vinegar or other citrus - grapefruit juice makes a nice "what is that taste" in vinaigrette).
2 parts oil - for light flavor use avocado but olive oil is great
1/2 teaspoon salt
1 teaspoon+ of ground or chopped rosemary, thyme or Mexican Oregano (or a mix of all three)*

Dried cranberries
Slivered almonds

Shaved or finely grated Parmesan Cheese, or any hard cheese for topping

Make the vinaigrette. Toss with the Brussels Sprouts right before serving, add the cranberries and almonds and do another toss. Serve with the cheese on the side for folks to add their own.

*When working with herbs, after adding to the dressing, I dust my hands over the food so I don't loose any of the great tasting herbs.

. . .

POPUP Discount from my publisher

30% off My Cookbook, Calendar and other materials at my publisher page site.

"Save 30% on all print books and calendars through November 26 with code TURKEY30"

Did you know my cookbook is all about using herbs and spices FIRST for seasoning? "Over 150 recipes, plus tips and history on herbs and spices"

http://www.lulu.com/spotlight/herbs2u


I wish you a Safe, Peaceful and Happy Thanksgiving!

Catherine
The Herb Lady

http://www.herbs2u.net/