Yellow Carrot Salad

Please forgive me, it has been WAY TOO LONG! I have eaten good food between last fall and now, ha. We have actually been trying to eat a bit healthier and that has required lots of new recipes. More to come!

A few weeks ago we were at this local Austin...sort of vitamin store/restaurant/bakery (so Austin, lol) and we were having dinner. They have this amazing sweet side salad called Yellow Carrot Salad. I wanted to see if I could make it at home and I DID! It is so easy, so yummy, so perfect for summer! Here is what I came up with.

1 fresh pineapple cut up into little wedges (and every drop of juice you can get in the bowl)
4 grated carrots
1 cup of shredded coconut
3/4 cup of raisins

Put them in a bowl and stir!!! The end.
Now you should try it like this, but I bet a little bit of sugar or maple syrup would be delish on this too!

Shredded Brussels Sprouts with Walnuts

This is from November 2011 Rachel Ray Magazine. I was so excited because it separated the side dishes for Thanksgiving by COLOR! Brilliant. This was SUPER easy and tasted awesome.

Serves: 8, not sure how that could be true, but ok.

Prep: 10, It probably took me 13

Cook: 20, this sounds about right

1 cup coarsely broken walnuts (about 4oz)

1 1/2 lbs Brussels sprouts (I did one bag from the grocery store)

1/4 cup EVOO

2 cloves garlic, thinly sliced

salt/pepper

**ok, I used about 3T of EVOO, 1tsp of brown sugar, ran out of pepper so I used a few shakes of cayenne, and squirted some lemon juice on it at the end. 

**Also, I may serve with grated parmesan on top. I thought about adding dried cranberries for color in this dish. I definitely think it would work. 

1. Position a rack in the center of the oven and preheat to 350. Spread the walnuts on a small baking sheet and bake until toasted, about 10 min. Let cool.

2. Meanwhile, using a food processor fitted with the slicing disc, shred the brussels sprouts (or half them lenghtwise and shred crosswise with a very sharp knife)

3. In a large skillet, heat the EVOO over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 2 min. Add the brussels sprouts, 3/4tsp salt and 1/4tsp. pepper and cook, tossing well, until crisp-tender, about 5 min. Stir in the toasted walnuts and spoon into a serving bowl.

Love this dish!