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Halved Raw Walnuts
Full Fat Butter
Trim and clean brussels. Cut off the stem end, remove any thin or pale leaves, and rinse well. Cut into quarters length-wise.
Place walnuts in a large saute pan - use about half as much as you have brussels. Saute on meduim heat until you caan smell them and see a bit of oil sticking to the pan. Remove and set aside.
Rinse fresh cranberries well in room temp water. (Use an amount equal to the walnuts.) Put half into a food processor or blender and pulse a couple of times. Look for some large chunks, but no whole berries. Add a small pinch of salt to the container. Set aside.
Using the saute pan from the walnuts, place on medium-high heat.
Coarsely chop the peeled shallot and toss in the pan. Add two full pats of butter. Saute just until you can smell the shallot and butter.
Toss in the brussels and the whole berries. Add one more pat of butter. Saute approximately 7 minutes, stirring occasionally. Look for wilting of external leaves of the brussels, slight wrinkling to the skin of the berriess, and partial browning of the butter.
Cut the orange and squeeze half of the juice into the pan. Add the chopped berries. Cook unitl warm throughout.
Place in serving dish, top with a bit of orange zest.
Consider subtituting Olive Oil or Coconut Oil for the butter.
Topping with diced orange or yellow bell pepper adds a bit of brightness.
If using as a primary course, topping with grilled chicken breast or a few slices of pork loin is fabulous!