Watercress and Mushroom Salad

This week we are all about finding ways to add greens to your dinner in new and delicious ways. On Monday we talked brussels sprouts, and today we're giving you watercress. If you're looking for a light and easy salad to start your meal, this is the dish for you. It is quick, easy, and super tasty. Watercress has an abundance of health benefits, including cancer prevention. Watercress has a high level of antioxidants that prevent your DNA from damage. It also contains high levels of vitamins A, C, and K, which is excellent for bone health. Watercress also provides chlorophyll, which helps block carcinogenic amines that are created when grilling meats at high temperature. 

Mushrooms, a member of the fungi family, provide a meaty flavor and consistency to the salad. They help boost the immune system by increasing the killer T cells in the body which go after the bad guys. Mushrooms also contain choline, an important nutrient that aids in sleep regulation, muscle movement, learning and memory. It also helps reduce inflammation in the body. Never thought you could do so much for your body before getting to the main course?!

Ingredients: (serves 4 as appetizer or side dish)

• 3 shallots, cut into 1 inch slices
• 1 pound oyster, crimini, or shiitaki mushrooms, stems removed and cut in half
• 5 oz watercress, cut and torn 
• 1 tablespoon sliced almonds
• 2 ounces shaved parmagiano cheese (optional)
• 2 tablespoons olive oil to sauté shallots and mushrooms

Dressing:

• 1 small shallot, minced
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 3 tablespoons whine wine vinegar
• 1 tablespoon water
• 1 tablespoon chopped tarragon leaves
• 3/4 cup olive oil
• Salt and pepper

Directions:

1. Combine all of the dressing ingredients besides the olive oil in a food processor and blend until evenly chopped. Transfer to a bowl and slowly whisk in the olive oil. Mix to create dressing consistency
2. Heat olive oil in a skillet on medium-high heat and add mushrooms, sliced almonds, and sliced shallots. Cook about 7 minutes until tender and the shallots are browning
3. In a serving bowl, transfer the mushrooms, shallots, and almonds and add the watercress. Mix together and add a dash of salt and pepper. Option to top with shaved parmigiano cheese. 
4. Dress lightly, toss, and serve

*You can also dress lightly with simply 2 tbsp olive oil, salt, and pepper 

Bring on the Brussels

Shaved brussels sprouts, shown here with sliced almonds

It's safe to say that Brussels sprouts are a guarantee on any given restaurant menu these days. They're one of those few and far between food trends that simply taste too good to retire. So why not come up with ways to make the classic "crispy Brussels" recipe a bit more interesting? 

Here is one of our favorite ways to spin this dish. The pomegranate seeds add a splash of color along with a boost of antioxidants, while the walnuts provide healthy omega 3's and vitamin E. 

Ingredients: (serves as a side for 6-8)

• 2 pounds brussels sprouts, cut in half (or shredded)
• 1/4 cup olive oil
• 1 cup walnuts, chopped (can also use sliced almonds)
• 1/3 cup pomegranate seeds
• 1-2 tablespoons Balsamic reduction
• Salt and pepper to taste

Directions:

1. Preheat oven to 450 degrees
2. In a large bowl, coat the brussels sprouts with the olive oil, sprinkle salt and pepper
3. Cover a baking sheet with aluminum foil and spread the brussels evenly
4. Roast for 20-25 minutes until tender and ends start to crisp
5. While brussels are roasting, toast the walnuts in a sauté pan with 1 tsp of oil 
6. Pour brussels sprouts, walnuts, and pomegranate seeds in a serving bowl. Drizzle with a sweet balsamic reduction glaze 

Sweet Roasted Carrots

With Thanksgiving right around the corner, many of us are scrambling to design our menus. While the turkey and the cranberry sauce are tradition, determining which sides to serve tends to be the tricky part. Do we stick with the marshmallow-sweet potato mash or healthify the meal with baked broccoli? 

Shown here without pomegranate seeds

Fortunately, we found you some middle ground. These roasted carrots fulfill that sweetness we crave without the artificial melted marshmallows. Guarantee, both your little cousin and your great grandmother will be begging for seconds.

Ingredients (serves ~5):

• 2 pounds carrots, or about two large bunches
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup
• 1 tablespoon honey 
• 1.5 teaspoons ground coriander
• 1 teaspoon sea salt
• sprinkle of pepper
• 1 tablespoon sesame seeds
• 1 tablespoon fresh thyme
• 1/2 cup pomegranate seeds

Directions:

1. Preheat oven to 450 degrees and oil a sheet pan (or cover pan with aluminum foil)
2. Spread carrots evenly on pan and drizzle with olive oil, maple syrup, and honey. Toss with hands to make sure the carrots are evenly coated
3. Sprinkle coriander, salt, and pepper
4. Roast for 10 minutes, take out and stir to redistribute, and return to the oven for another 15-20 minutes, stirring occasionally. They are ready when tender and the edges are caramelized 
5. Sprinkle with sesame seeds and thyme. Sprinkle more salt and pepper if needed. Place on platter and top with pomegranate seeds. Best when served hot!