Roasted Brussel Sprouts and Carmelized Onion Salad

A simple and delicious warm salad that is just as good chilled!

Ingredients:

4 Cups of medium to large Brussel Sprouts rinsed, trimmed and halved

1 Medium Red Onion sliced

1/2 Cup dried Cranberries

1 Tblspn. Toasted Sesame Seeds

1 Tblspn. Kosher Salt

1 Tblspn. Ground Black Pepper

2 Tblspn. Unsalted Butter

2 Tblspn. Extra Virgin Olive Oil

1Tblspn. Sesame Oil

1.5 Tblspn. Gluten Free Soy Sauce

1 Tblspn. Gluten Free Chili Garlic Sauce

Directions:

Pre-heat oven to 425 degrees

Melt unsalted butter over medium high flame and add Red Onion slices to pan.  Allow the onion to cook undisturbed until the onion begins to carmelize.  Stir onions so that they carmelize evenly.  When good carmel color is achieved, remove onions from pan and set aside.

Arrange Brussel Sprouts in a single layer on a baking sheet.  Sprinkle the kosher salt and black pepper over them.  Drizzle the seasoned Brussel Sprouts with the Extra Virgin Olive Oil and use your hands to roll/mix the Brussel Sprouts with the seasoning and oil to coat the Brussel Sprouts evenly.  Place back to a single layer and put the pan in the oven.  Allow the Brussel Sprouts to roast and carmelize for approximately 10 -12 minutes and then using a spatula, turn them to roast and carmelize on the other side for another 5- 8 minutes.  When Brussel Sprouts are tender and nicely carmelized remove from oven and transfer to a serving bowl.

Add the carmelized onions, dried cranberries, toasted sesame seeds, Sesame Oil, Soy Sauce, and Garlic Chili Sauce.  Taste test and adjust seasoning to taste, if necessary. Toss and serve.

Note:  If you do not have toasted sesame seeds, simply place the sesame seeds in a small skillet (no oil neccessary) and place over a low to medium heat until they are toasted to a light golden.

Navy Bean Soup

A Delicious Vegeterian Soup. . .

Ingredients:

16 oz. Dried Navy Beans (Pre-soaking not necessary)

3 Cups of Vegetable Stock

2 Cups of Water

1/2 Cup Marsala Wine

3 Tblspn. Extra Virgin Olive Oil

16 oz. Diced Tomatoes with their Juice

1.5 Cups Diced Celery

1.5 Cups Diced Carrots

1.5 Cup Diced Sweet Onion

1.5 Cup Diced Potatoes

2 Cups Chopped Escarole

1 Cup Chopped Raddichio

3 Tblspn. Kosher Salt (or more to taste)

3 Tblspn. Ground Black Pepper (or more to taste)

1.5 Tblspn. Garlic Powder

2 Tblspn. Dried Parsley

2 Tblspn. Dried Basil

1 Tblspn. Dried Oregano

1 Large Dried Bay Leaf

Directions:

Rinse dried Navy Beans and sort out any foreign pieces.  Add beans, Vegetable Stock, Extra Virgin Olive Oil, Marsala Wine and water to large soup/sauce pan.  Add salt, pepper and garlic powder and place on stove over high flame.  Allow to cook for 30 minutes.  Add all remaining ingredients and bring soup back to a rolling boil.  Lower flame to medium and allow to cook at a low boil, stirring frequently, for 40 - 45 minutes. Taste test broth at this point for any necessary seasoning adjustments.  Reduce soup to a simmer and allow it to cook for 1.5 hours additional. 

Options:

Any vegetable of choice may be added to the ingredients.  Also, pasta or rice can be added to the soup for serving.  However, make the gluten free pasta or rice in a separate pan.  When it is cooked, add some of the soup broth to pasta or rice and add the desired amount of pasta or rice to each bowl served.  This will avoid the pasta or rice becoming overdone and mushy if left in the main pan.  Grated Parmigiano or Romano Cheese sprinkled over the top of each serving is also very tasty.