Brussels Sprout & Almond Salad

Life has gotten busy. And unfortunately this little blog suffers first.

  Work has picked up, with closings and new clients. The season truly has brought out the buyers and people are ready for fresh starts in new homes. Lucky me. 

And then there are the little people. I thought I was busy when they were babies, but toddlers require much more attention (I basically walk around with four arms wrapped around my two legs). And with nap time disappearing with one of them (in serious mourning), the days longer. 

SO, free time for writing, reading a magazine, and watching garbage has gotten harder. And I hate to say that plowing through a Vogue in my half hour of "quiet time" with a diet coke feels really great. 

I have still been putting cooking on my priority list, so that gives me something to share with you besides great ways to entertain toddlers (combine this & this for hours of fun) and this salad is a real winner. Just a few ingredients with plenty of crunch and the perfect side for outdoor BBQs. 

Brussels Sprout & Toasted Almond Salad
Imperfect Polish 2015
serves 4

1/2 cup almonds chopped, slivered or sliced (marcona are best if you have them)
1/3 cup light mayo
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup olive oil 
2 pounds Brussels sprouts, stems removed and thinly sliced
1/4 cup grated Parmesan cheese
salt & pepper

Scatter almonds on a pan over medium heat on the stove. Toast, tossing every minute or so, until lightly toasted on all sides. Remove from heat and let almonds cool on a plate. 

In a small bowl, whisk together the mayo, mustard, honey, and vinegar. Add salt and pepper to taste and whisk in the oil slowly until combined. Taste and adjust for seasoning. 

In a large salad bowl, add the Brussels sprouts, almonds, and cheese. Dress with desired amount of vinaigrette (you may have more than you need, use on any other salad that week) and toss to coat. 

Enjoy! 
xo
Erin 

Tomato Basil Soup

It is actually cold today. Not super cold, but just enough to put a 

sweater on. I love it. Although I will mourn the summer days 

(which might not actually be over), I look forward to cozy days

 inside and football season. I make this tomato soup all the time

 when it gets cooler. It is quick, requires few ingredients, and is the

 ultimate comfort food paired with a grilled cheese. I stick it in a

 sippy cup for the kids for easy eating and less mess. 

Tomato Basil Soup

Forks & Amusement 2011

serves 6-8


3 tablespoons olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper

3 cloves of garlic, chopped

crushed red pepper to taste (optional if you like a bit of heat)

2-48oz cans diced tomatoes

2 1/2 cups chicken stock

1/2 cup half and half

5 large basil leaves, chopped



Place a large pot on the stove over medium heat. Add the oil and

once hot add the onion and carrot. Sprinkle with salt and pepper

 and sweat until onions are translucent and carrots soften, about 10

 minutes. Add the garlic and crushed red pepper, stir and cook for

 1 minute. Add in the tomatoes with their juices and the chicken 

stock. Season with salt and pepper generously and bring to a boil.

 Turn down heat and simmer for 15 minutes. Turn off heat and 

allow to cool slightly.

If you have an emersion blender, blend soup in the pot. If not,

 place small amounts of the soup in a blender and puree to desired 

consistency (I like a little chunky, but go as smooth as you like it).

 **Be careful not to overfill blender and to let the soup cool a bit. 

Otherwise you will have tomato soup all over your kitchen, trust 

me I did it** Return soup back to pot once it has all been pureed.



Warm soup up if needed, add in the half and half and 3/4 of the 

basil. Taste and adjust seasoning. Serve warm with a bit more basil

 sprinkled on top.


Enjoy!

xo

Erin