Brussels Sprouts Salad With Mustard and Toasted Almonds
Serves 4 to 6.
Note: To toast almonds, place nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 2 to 3 minutes. From “Shaya,” by Alon Shaya and Tina Antolini.
• 3 tbsp. Dijon mustard
• 3 tbsp. whole-grain mustard
• 3 tbsp. apple cider vinegar
• 2 tsp. honey
• 1 tsp. Morton kosher salt
• 1/2 tsp. red pepper flakes
• 1/2 c. lightly packed fresh cilantro leaves
• 2 tbsp. lightly packed fresh dill fronds
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 small shallot
• 1 small garlic clove
• 3/4 c. extra-virgin olive oil
• 2 lb. Brussels sprouts
• 3/4 c. golden raisins
• 1 c. sliced almonds, toasted
At the bottom of a large salad bowl, whisk together Dijon mustard, whole-grain mustard, vinegar, honey, salt and red pepper flakes. Chop cilantro and dill. Strip the leaves from the rosemary and thyme (discarding stems), and mince them along with the shallot and garlic. Add all of these ingredients to the bowl, then stream in the olive oil, and whisk until combined.
Peel away any tough outer leaves from the Brussels sprouts. Shred the sprouts until they look similar to slaw. Toss with the dressing and the raisins, and sprinkle with the almonds just before serving.
Nutrition information per each of 6 servings:
Fat 36 g
Sodium 620 mg
Carbohydrates 34 g
Saturated fat 4 g
Total sugars 17 mg
Protein 9 g
Cholesterol 0 mg
Dietary fiber 9 g
Exchanges per serving: 2 vegetable, 1 fruit, ½ carb, ½ high-fat protein, 6 ½ fat.
Pasta With Pecorino and Pistachios
Serves 4 as an appetizer.
Note: “For an extra twist of color, stir in some oven-dried tomatoes,” writes Yotam Ottolenghi in “Ottolenghi Simple” (Ten Speed Press, $35). Slice cherry tomatoes in half, toss with olive oil and some salt and pepper and roast at 350 degrees until semi-dried and slightly caramelized, about 40 minutes.
• 2 1/4 c. basil leaves, divided
• 1 garlic clove, crushed
• 3 anchovy fillets, in oil, drained
• 5 tbsp. olive oil
• 7 oz. dried trofie or fusilli pasta
• 2 c. snow peas, thinly sliced on an angle
• 2 1/2 oz. finely shaved pecorino Romano cheese
• 1/2 c. plus 1 tbsp. roughly chopped pistachios
• Freshly grated zest from 1 lemon (about 1 tsp.)
• Salt and freshly ground black pepper
In a bowl of a food processor fitted with a metal blade, combine 1 1/2 cups basil, garlic, anchovies and olive oil. Pulse to form a rough paste, and reserve.
Bring a large pot of salted water to boil. Add pasta and cook for about 7 minutes, until nearly al dente. Add the snow peas and cook together for another 2 minutes, until the pasta is just cooked and the snow peas are soft.
Reserving 2 tablespoons of water, drain the pasta and snow peas and place in a large bowl. Stir reserved pasta water into basil paste. Add basil paste to pasta and stir well. Add the pecorino, pistachios, lemon zest and remaining 1 cup basil, plus 1/8 teaspoon salt and a generous grind of pepper. Toss gently to combine and serve.
Nutrition information per serving:
Fat 31 g
Sodium 545 mg
Carbohydrates 51 g
Saturated fat 7 g
Total sugars 4 mg
Protein 19 g
Cholesterol 20 mg
Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, 3 starch, 1 high-fat protein, 4 fat.