We are in October and that’s JUST CRAZY to me! Wasn’t it February, like yesterday?! Time is flying, but here we are, at the beginning of PSL season even though it’s still 97 degrees outside. Today I was invited to attend a #SeriouslyDelicious event with Marie’s Dressings at their culinary innovation kitchen and some magical things happened:<\/p>
- Connected with new colleagues<\/li>
- Learned about this delicious brand, Marie’s. So high points:
- their main priority is flavor *praise hands*<\/li>
- you can find them in the produce department<\/li>
- y’all know I’m a sucker for good packaging and their’s is terrific. Why? Well, it’s smaller than normal bottles! So no more storing it in the fridge forever because it takes what feels like a decade to use<\/li><\/ul><\/li>
- Created a bomb-ass fall inspired (cough Brussels sprouts cough) salad that doesn’t need multiple rounds of recipe testing *more praise hands*<\/li><\/ol>
So it might not be the prettiest photo I’ve ever taken but I need y’all to start your healthy eating habits by increasing your veggie intake PRONTO before we head into holiday mode. So throw these ingredients on your grocery list ASAP and tag me in your stories or posts when you make it! Happy cooking!<\/p>
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Serves 4<\/p>INGREDIENTS<\/strong><\/p>
- 1 microwavable bag Cous Cous<\/li>
- 1\/4 c. pistachios<\/li>
- 8 brussels sprouts<\/li>
- 4 Tbsp. olive oil<\/li>
- 4 c. kale<\/li>
- 1, 4oz bag Arugula<\/li>
- 1, 5.3oz plain greek yogurt<\/li>
- 4 Tbsp. spicy harissa<\/li>
- 1 lemon, zested and juiced<\/li>
- 1 tsp. white vinegar<\/li>
- 2 tsp. smoked black pepper (YES, I KNOW, BUT IT MAKES A WORLD OF DIFFERENCE)<\/li>
- 1\/4 tsp. salt<\/li>
- 1 lb. rotisserie chicken, shredded<\/li><\/ul>
DIRECTIONS<\/strong><\/p>
- Make Couscous according to package directions<\/li>
- Toast the pistachios in a non-stick skillet. When done let them cool on a plate or counter top
- Chef take-away: you will know when they are done by visual toasted marks and smell of the natural oils being released<\/li><\/ul><\/li>
- Slice the brussels sprouts about an eighth of an inch thick<\/li>
- Get the same non-stick plan screaming hot and put 2 Tbsp. olive oil in it<\/li>
- Place Brussels sprouts in the pan and toss to coat with oil. When done let them cool on a plate
- Chef take-away: do not touch the pan until you see majority of the pieces crisping up. Once you see that, place 2 more Tbsp. olive oil in the pan and repeat.<\/li><\/ul><\/li>
- Place greek yogurt, harissa, lemon juice and zest, vinegar, salt, and pepper into a bowl and whisk together<\/li>
- Place half of the sauce on the bottom of the bowl and layer on the arugula<\/li>
- Chop kale into bite size pieces and place in bowl<\/li>
- Add half of the couscous and chicken to the bowl and combine<\/li>
- Top the final product with rest of the couscous, chicken, Brussels sprouts, and pistachios<\/li>
- Spoon the last half of dressing on top for garnish<\/li><\/ol>
There are many shortcuts you can take here, but I’m thinking of my time starved budget friends (#metoo) first and foremost! Grocery shortcuts include:<\/p>
- find couscous (or comparable grain) on your salad bar – you’ll need about 2 cups<\/li>
- find a bag of pre-washed and chopped kale<\/li>
- for the chicken: maybe you batch cook some at the beginning of the week, or your grocery store may have it already pulled\/shredded for you<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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