Brussels Sprout, Apple, and Brie with Goat Cheese spread Grilled Cheese and Caesar Salad

Made this dinner tonight and WOW, so good. Neither recipe failed me. To make both took about 60 minutes first time, with cook time and prep. The sandwich is an adaptation from Katie and the salad is an adaptation from Oh she glows.

Brussels Sprout, Apple, and Brie with Goat Cheese Grilled Cheese:

Yields: 3 sandwiches

Ingredients:

  • 6 slices of the bread of your choice (I would suggest a freshly baked bread from a local bakery)
  • 1 Granny Smith Apple, thinly sliced
  • 10-12 brussels sprouts, shredded
  • 1/2 cup of water
  • 1/4 teaspooon of pink Himalayan sea salt
  • 1/2 tablespoon Balsamic Vinegar
  • 4 oz. Brie, casing removed
  • 3 tablespoons of butter
  • 4 oz. Goat Cheese
  • 1/4 cup (2 oz.) Cream Cheese
  • 1 teaspoon Olive Oil

Directions:

  •  To make the whipped goat cheese spread: place the goat cheese, cream cheese, and 1 teaspoon of olive oil in a food processor and blend together for about 45 seconds until creamy- set aside.
  • To cook the Brussels sprouts, wash, cut the stems off, and cut in halves. Place 1/2 cup of water in 3-4 qt. saucier and then add the Brussels sprouts and salt and cover. Place at high heat and cook for 5 minutes or until tender. Once done, take the Brussels Sprouts out and toss the Balsamic Vinegar in and shred.
  • Butter one side of each bread slice. Spread the whipped goat cheese on the other side of each slice of bread. Place the sliced apple, brie, and brussels sprouts on a slice of bread and grill in frying pan until slightly brown on both sides. Enjoy!

Caesar Salad:

Yields: 3-4 servings

Ingredients:

For Roasted Chickpea Croutons:

  • 1 can of Chickpeas
  • 1/2 teaspoon of olive oil
  • 1/2 teaspoon pink Himalayan sea salt
  • 1/2 teaspoon garlic powder

For Dressing:

  • 1/4 cup of water
  • 2 tablespoons Olive Oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon pink Himalayan sea salt

For Seed/Cheese:

  • 1 tablespoon sesame seeds
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder

For Lettuce:

  • 5 cups of chopped Kale
  • 8 cups of chopped Romaine

Directions:

  • For the chickpea croutons, preheat the oven to 400F. Drain and rinse the chickpeas and place on rimmed baking sheet. Take a paper towel and dry the chickpeas. Cover in olive oil and garlic powder and place in oven for 20 min. Roll the chickpeas around and place back in oven for an additional 15-20 min, or until crunchy
  • For the dressing, place all ingredients in a food processor and blend until thoroughly mixed together/creamy.
  • For the seed/cheese, place all ingredients in a food processor and pulse until thoroughly combined and the sesame seeds are chopped up.
  • Once all of the above are complete, toss in the croutons, dressing, and seed/cheese with the washed and cut lettuce and enjoy 🙂
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