I started shaving raw Brussels sprouts into salads a few months ago because I liked the slightly bitter flavor they add to fresh greens, and I wanted to work in some additional protein, iron, and potassium to my diet.
For this recipe, I decided to go all in and make the sprouts the focus of the slaw by having the creamy feta cheese and the tangy balsamic dressing bring the flavors together. The added crunchy sweet cashew dust was a perfect finish.
Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
I had one of those moments the other night, where I found myself staring blankly, into the pantry, trying to decide what I had a taste for. I kept waffling back and forth between pasta and veggies, until I finally just decided to make them both! As it turned out, I was very pleased with the results.
The creamy chickpeas and feta cheese added a healthy dose of calcium and protein; the cashews and crisp broccoli contributed a nice crunch, and the dried fruit and shredded carrots gave just the right amount of sweetness against the tangy curry and rice wine vinegar marinade. It satisfied both of my cravings and the colors made for a very pretty dish!