Wholistic Woman
Embracing a whole life approach to wellness
It was a little weird buying brussels sprouts already off the stem, one row over from asparagus in December. The tag told me it was from California; I had my doubts, but really wanted sprouts and since I've been traveling haven't had a chance to get to the indoor winter farmer's market. So California sprouts it was.
I’ll bet you can guess the secret ingredient! In the summer, it’s zucchini. In the winter, it can be beets. Because if you add vegetables, it cancels out all the calories, right?
I cheaped out and used regular walnuts instead of black walnuts for this recipe from Simply in Season. But I did get a chance to actually use my Cooks Illustrated online subscription because it didn’t include a recipe for the frosting. It turned out great!
Another one of the recipes from Simply in Season that I looked at and said “huh?” But I’m glad I tried it, as this simple salad is refreshingly good.
“Are you making chicken vindaloo?” DH asked when I was making this. “Nope!” I said. But it sure did smell like an Indian restaurant when I was making this! The aromatic vegetables were just heavenly, even before I added the spices. Mmmm.
