Roasted Balsamic Parmesan Brussels Sprouts

Brussels Sprouts “peak” season begins in September! This is one of my favorites, roasted brussels sprouts. Roasting brings out a rich flavor because of the caramelization that occurs. You can roast them whole, but I slice them, which means a shorter cook time and more surface area which browns. The flavors of this dish include balsamic vinegar and … Continue reading

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Warm Butternut and Chickpea Salad with Tahini Dressing

I love squash, especially butternut. This wonderful warm squash salad includes chickpeas, garlic, red onions, and cilantro, though I substituted cilantro for fresh chives. It’s coated in an acidic & nutty dressing featuring lemon, garlic and tahini. (Tahini is sesame seed paste used in Middle Eastern foods, like hummus.) This dish is so delicious, it’s … Continue reading

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