Shaved Brussel Salad

Maybe it's St. Patrick's day,

but lately we've had an unusual

craving for this green "mini cabbage"

as they call it.

One of our favorite ways to eat

this super food is in a salad form.

We first discovered it at one of our

favorite local restaurants Mia Sorella,

a sister restaurant of another favorite,

Trattoria Marcella. It was so amazing,

we just had to make it ourselves.

The Mia Sorella Salad is dressed

with Green Goddess dressing (homemade of course),

bacon, and gorgonzola cheese.

For ours, we decided to put a small

Italian spin on it and used Salami and Mozerella

for our toppings, and stuck with the Green

Goddess dressing.

To make the salad, you need about 1 pound of

brussel sprouts per person eating. Then, take your

brussels and cut off the bottom.  Remove all the loose,

dark leaves. Then take your brussel and halve it

length wise. Then, starting at the short end of the half

begin to "shave" long cuts.

Dress the salad with your dressing,

cheese, meat, and pepper if you 

prefer, and enjoy with a nice glass

of Cabernet, which this salad

happens to pair very well with!

This Salad makes for a great

side dish, or is a meal in itself!

Enjoy!

fox + gypsy

healthy mac & cheese

We're not health nuts, we swear, but who doesn't love 

a good substitute recipe to relieve the guilt

of over indulgence? We certainly won't pass on that!

Today's guiltless recipe: Mac & Cheese!

as seen on A Pinch of Yum

We were a little skeptical when we heard

"healthy mac & cheese". Not possibly we said,

but we were wrong! It's as good as the real thing,

if not, better! 

You will need:

• 2 cups uncooked elbow macaroni - 
•  you  can use whole wheat, gluten free... any will work!
• 1 tablespoon butter
• 1 yellow onion
• 1 butternut squash about 4-5 cups cubed
• 5 cups chicken or vegetable broth
• ¾ cup milk - We used Cashew Milk
• 1 teaspoon salt
• ⅔ cup shredded cheese-any kind 
• Parsley for garnish
• Salt and Pepper to taste

To Make:

as seen on A Pinch of Yum!

1.    Cook the macaroni according to package directions. 

Drain and set aside. Heat the butter in a large skillet over

 medium low heat. Cut the onion into thin rings and add to

 the butter in the pan, sauteing over low heat until fragrant

 and golden, about 20 minutes.

2.    Meanwhile, remove the skin and the seeds 

from the squash. Cut the flesh into small cubes. Bring the

 broth to a boil and add the squash. Cook for 5-7 minutes or 

until fork tender. Drain, reserving ½ cup broth, and transfer squash

 to the blender. Add the onions, milk, salt, and reserved broth

 and puree until completely smooth and creamy. This should yield about 4 cups sauce.

3.    Pour the pureed sauce over the cooked noodles and add the

 shredded cheese. Stir to melt the cheese; add water or milk to

 adjust consistency as needed. Serve with parsley, salt, and pepper to taste.

Enjoy Guiltlessly!

fox + gypsy