On Fri, 29 Nov 2013 13:38:29 -0600, Janet Wilder
> wrote:

>This is difficult to admit, but I used a recipe from Kelly Ripa that she
>did on her TV show. I did modify it a little and left out the chickpeas
>that she puts in for protein because she doesn't eat turkey. I also
>substituted low-sugar dried cranberries for the dried cherries.
>
>One guest, who swore left and right that he hated Brussels sprouts,
>loved the interesting vegetable.
>
>Here's the recipe:
>
>
>* Exported from MasterCook *
>
> Sweet & Savory Brussels Sprouts Salad
>
>Recipe By :
>Serving Size : 8 Preparation Time :0:00
>Categories : Vegetables
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 cup chopped Walnuts
> 2 lb Brussels sprouts -- trimmed and sliced
> Nutmeg
> 3/4 cup dried Cherries
> grated Pecorino Cheese
> 1/2 cup chopped Shallots
> 1 tsp thyme -- chopped
> 15 oz can chickpeas -- drained and rinsed
> 1/4 cup Olive Oil
> Salt & Pepper
>
>Slice the trimmed sprouts in the food processor using the slicing disk.
>
>Toast walnuts for around five minutes on medium heat in a skillet.
>
>Remove and reserve the walnuts.
>
>Warm oil on medium high in the pan. Once it's hot, add Brussels
>Sprouts, thyme, shallots, salt and pepper.
>
>Cook and stir for two to three minutes, until the sprouts wilt.
>
>Take off heat. Add cherries, walnuts, and chickpeas.
>
>Toss the ingredients together. Add pecorino and transfer to a bowl for
>serving.
>
>Description:
> "Kelly Ripa Thanksgiving Sweet & Savory Brussels Sprouts Salad Recipe"
>
>NOTES : Really tasty and appreciated by non Brussels Sprouts people.

I just snagged a recipe very similar to that from Saveur magazine, it
sounds wonderful. I'll be making that tomorrow.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com