Grilled Brussels sprouts

The weather is just perfect for me to share my new favorite grilled side dish with you. When my husband and I grill we hate it when the sides have to be done inside, so one of us is outside at the grill and the other is inside. SO, we try to grill our side dishes so we can both enjoy the time outdoors. We were looking for something different the other day, and have been on a Brussels sprouts kick lately and decided to try this. It's a little bit of work - but totally worth it.
Grilled Brussels Sprouts

• One pound Brussels sprouts
• skewers (if you use wooden be sure to soak them in water.
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 minced garlic clove
• salt and pepper

1. Bring a large pot of water to a boil. Blanche the Brussels sprouts (this means to basically cook them for about 3-4 minutes but not any longer). Then remove them from the boiling water and put them in a bowl full of ice water.
2. after about 5 minutes remove them from the ice water and pat dry.
3. Trim the bottoms of the sprouts and remove the outer leaves
4. Mix together the mustard, oil, garlic and salt and pepper
5. Toss the sprouts with your mustard dressing.
6. Let marinate in fridge for about 30 minutes.
7. Once marinated, put 4-5 on skewers.
8. Grill for about 5 minutes each side.

*Makes enough for 4 side servings

Zucchini Ribbon Salad

    This is such a fun take on salad. It dresses it up a bit and while these are the ingredients I use, you could pretty much toss it with whatever for a change of pace. The zucchini ribbons make it look pretty and add some interesting texture. I got the idea from a Pinterest recipe but changed it to make it easier and added elements I love in a salad. The original recipe called for you to grill the zucchini ribbons but that seemed like way too much work so I just toss them in a non-stick pan to cook them a little. We use Arugula for the actual salad base because it has a nice bite but you could use any lettuce or mixed greens.

 

 

Zucchini Ribbon Salad 

 

• 3 small zucchini
• 3 tablespoons olive oil divided
• 3 cups arugula
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 tablespoon lemon pepper seasoning
• salt and pepper
• one garlic glove crushed
• 1 cup feta
• 1/4 cup of toasted almonds (I buy them in the package pre sliced and toasted)
• 1 can chickpeas

1. Using a normal vegetable peeler - peel the zucchini into strips that will appear like ribbons. Peel down until you get to the seeds and throw out the very middle part of the zucchini.
2. In a non-stick skillet heat a tablespoon of olive oil. Throw in the zucchini. Season with salt and one teaspoon of lemon pepper seasoning. Toss until warmed and tender.
3. Optional: before tossing everything together, toast your chickpeas. I do this by tossing them with some lemon pepper seasoning and putting them on a baking sheet in my toaster oven for about 15 minutes at 350. I shake them halfway through to make sure they are equally toasted.
4. To make the dressing, mix 2 tablespoons olive oil, one tablespoon red wine vinegar, garlic clove, salt and pepper.
5. Before serving, layer arugula, zucchini, chickpeas and almonds- toss with dressing and top with feta.

** Makes right at 2 big servings for a main meal.

**On Bryce's dish scale it's a 2. Not too bad. Big bowl. Pan. Cutting board and knife and peeler!