Brussels Sprouts

When I was in Nashville we went to a restaurant called Adele's and I had the Brussels Sprouts that was really good. 

I found the recipe https://www.austinfoodandwinefestival.com/2014/thanksgiving-sides-with-chef-jonathan-waxman/

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Ingredients

• 1 pt. Brussels sprouts – washed, stemmed, cut in half
• 1/2 c. bacon, diced
• 3 cloves garlic, peeled, stemmed and smashed
• 2 tbsp. butter
• 2 tbsp. cream

Directions

1. In a heavy saute pan cook the bacon with 1 tbsp. olive oil, add the sprouts and cook until golden.
2. Add the butter, garlic and the cream then season. Bake in 350 degree oven for 10 minutes. Serve warm.

Cauliflower Salad

When I was in Nashville we went to a restaurant called Adele's and I had a cauliflower salad that was really good.  I think it would be a great non-starchy potluck side.

I found the recipe https://www.austinfoodandwinefestival.com/2014/thanksgiving-sides-with-chef-jonathan-waxman/

Although I must admit I won't be using champagne vinegar and will be using rice wine vinegar instead.

Ingredients

• 8 oz. of raw cauliflower [average head size 20oz (2.5times)]
• 1/4 c. minced scallions [2/3c]
• 1 tbsp. golden raisins [2.5T] or cranraisins
• 1 tbsp. toasted pistachios [2.5T]
• 1.5 tbsp. champagne vinegar [3.75T or short 1/4c]
• 2.5 tbsp. olive oil [0.39c or a long 1/3c]
• 1 tsp. sea salt [2.5t]
• 1/2 tsp. cracked black pepper [1.25t]

Directions

1. Slice cauliflower on a Japanese mandolin.
2. Mix in a large bowl with remaining ingredients.
3. Season with salt and pepper.