We eat with our eyes right? What is more visually stunning than a vessel suffused with the vibrancy of winter produce? You’re right, I can think of a few things too, BUT, this is food blog people. Let’s not detract.
It’s Thanksgiving. You offer to host.
WHY did you do that? Suddenly you’re responsible for the gastrointestinal bliss of loads of vexatious relatives.
This could get ugly.
Diaphoresis.
You feel the pitting nob festering its way into your solar plexus. Unnerving anxiety. Palms too sweaty to hold a knife. O God, here we go.
- Will crazy uncle Carl (twice removed and wish he would have stayed there) try to climb up the trophy stag in the guest room again?
- Will mom bring her oyster soup? (and forget that your husband has an anaphylactic reaction to shellfish)…Not to mention, WTF are oysters doing in soup?
- Will Uncle Pat voraciously pour shots of tequila down his throat to prove he will eat the worm and like it…like last year?
- Will your husband pretend to get anaphylaxis so he doesn’t have to endure the rest of the tainted evening alongside this jolly bunch of borrachos*? Sneaky, smart jerk.
Fret no more. I know how to save this evening. It begins with delicate pomegranate jewels strewn atop a brussel sprout and butter bean salad. I’m serious. Here. Try it.
Feeds a group; Takes 20 min
Ingredients for Brussels and Butter Beans
- 2 Costco size bags of brussel sprouts, cleaned, ends removed and halved
- 3 cans butter beans with juice of 2 cans reserved
- 1 large bunch parsley, roughly chopped
- 2 tbsp thyme leaves, chopped
- 5 cloves garlic, minced
- 2 cups toasted walnuts, roughly chopped
- 1 log or two small tubs of goat cheese (you really can’t have too much of this so let’s not limit ourselves)
- 4 tbsp butter
- 1 1/2 cups fresh pomegranate seeds
- 2 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp ground cumin
- 2 tbsp sesame oil
- 1 tsp freshly ground nutmeg
- Red pepper flakes – to your taste
- Avocado oil, salt, white pepper
Method
Add all brussel sprouts to a hot pan (med-high heat) along with avocado oil. Allow to brown slightly, while stirring. Add salt, garlic and all seasonings. Cook until golden ~ 5-7 min.
Add butter beans and reserved juice. Taste and make sure the seasoning is good. Allow to cook 5 minutes, while stirring occasionally.
Add walnuts and butter and turn heat to med-low.
About a minute from heat removal add herbs and goat cheese.
Off the heat, add pomegranate.
Serve warm or at room temperature.
See? I told you. It’s easy, delicious and in this case, beauty isn’t even in just the eye of the beholder.
NOTE: If you have cold feet at the holidays, or you have relatives like mine…Here are some full Thanksgiving menu ideas that are stunning, sure to wow even the most discerning of critics.
- Not Aunt Cathy’s Green Bean Casserole
- Christmas Risotto
- Have a smaller family? Try Sex Chicken instead of a big ole 25lb urkey.
- Winter Salad with Charred Radicchio, Persimmon & Ricotta
- Japanese Yam Gnocchi with Rosemary Brown Butter
- Butternut Squash Bisque with Pistachios and Lemon Crema
- The Biggest Baddest Charcuterie Board (this side of the Mason Dixon)
*Borrachos is Spanish for drunks.
