post thanksgiving blues ~ and a brussels sprouts salad.

well, it’s days and days after thanksgiving, and i can’t even think about cooking.  in fact, i just had cottage cheese for lunch.  i just keep looking at my kitchen like it was a war zone, and i can’t go in there.  i CAN’T go in there.

i can’t even blog about it!  i started this blog a few days ago and feel too scattered and confused to finish it.

thanksgiving was such a hit, and i want to share some of the recipes that really rocked that wonderful day.  if i can remember them.

i’m so tired!  performances, teaching, 12 degrees outside, christmas tree still in the box, and the list goes on and on.  but i think i would feel much better if i just shared a recipe or two with you, wouldn’t i?

i promised my friend sharon (hi sharoni!) that i would post that brussels sprouts leaf salad, so here goes!


  • cut the ends off of a bunch of brussels sprouts, and peal back as many layers of the sprout that will come off easily.  leave the rest of the sprout for another dish.
  • peel off as many leaves as you can ~ it’s tedious, so do what you can, and fill the rest of the salad with other lettuce.
  • drop the leaves in boiling water for a minute or so, then shock them in ice water. spin them dry in your salad spinner, along with a head of butter lettuce.
  • meanwhile, roast some thinly sliced fennel and red onion, on a sheet pan, with some olive oil and salt.  this makes these vegetables SING!!!  and become sweet and wonderful.  just roast them at 400 for 10 minutes or so.  it’s not an exact science.  just keep your eye on it.

you can “accessorize” this salad however you want.  but here’s what i did on thanksgiving day:

  • roasted pumpkin seeds
  • orange segments
  • basil
  • i wanted to add cranberries, but i think i ran out.  how pretty they would be, though!


as far as i’m concerned, this is the best salad dressing on the PLANET.  it’s the only dressing i make now.  the ingredients are listed in order of proportion…

  • honey or agave nectar (2 or 3 tablespoons)
  • stone ground mustard and dijon mustard (a mixture of both) ~ i’d say 2 tablespoons
  • juice of an orange
  • just enough olive oil to whisk it all together.  1 tablespoon?
  • LOTS of fresh cracked black pepper and a pinch of salt
  • just whisk this together in the bottom of the bowl, add your beautiful salad on top, and toss just before serving!

this was a vegan dish at thanksgiving dinner, so i didn’t add cheese or meat, of course.  but this would be delicious with chopped bacon (what isn’t delicious with chopped bacon) and parmesan cheese or feta.

i also have no pictures from the thanksgiving meal.  i’m a terrible blogger!  but this salad was one of the favorites of the day, so i hope you will try it!



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