Brussels Sprout Salad: A Thanksgiving Series

Get your greens on!

To balance an otherwise heavy and hearty meal, I like to plate some greens.

What better a recipe than one that includes brussels sprouts and pomegranate seeds?

Roasted or sautéed “mini cabbages”—as I like to call them—are everywhere as of late. To put a unique spin on things, however, I’m roasting mine by the leaf. Doing so makes for a much crispier texture!

Because this salad is super easy to make, I recommend saving it for last on the Thanksgiving meal to-do list.

saladIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!



Keep Reading for the recipe!
[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 2 pounds brussels sprouts

2. 2 tablespoons olive oil

3. 1 cup pomegranate seeds

4.¼ cup pine nuts

5. 2 tablespoons fresh lime juice

6. 1 tablespoon apple cider vinegar

7. 1 tablespoon extra-virgin olive oil

8. ½ tablespoon tahini

9. ½ tablespoon pure maple syrup

10. ¼ teaspoon sea salt

11. Black pepper, to taste[/tab] [tab title=”Procedure”]1.Preheat oven to 350F.

2. Line two baking sheets with parchment paper.

3. One at a time, trim the brussel sprouts and separate the leaves. You will need to trim the base of the sprout a few times to get as many leaves as possible from each. Add the leaves to the baking pans and repeat with each sprout.

4. Once all of the leaves have been added to the pans, drizzle each pan with 1 tablespoon olive oil and massage the oil into the leaves. Spread the leaves out evenly over each pan and bake for 15-20 minutes or until most of the leaves are crispy and just turning golden. Make sure to toss the leaves every few minutes as they bake to prevent burning. Remove from oven and let cool slightly.

5. While the leaves are baking, make the vinaigrette by adding the lime juice, apple cider vinegar, olive oil, tahini, maple syrup, salt, and pepper to a small bowl. Whisk for 15-30 seconds until incorporated.

6. To serve the salad, add the leaves to a serving bowl or tray along with the pomegranate seeds and pine nuts. Pour the dressing over, toss to coat, and serve immediately.

[/tab] [tab title=”Notes”]Time: 30 minutes from start to finish

Level: Easy

Serves: 5 people[/tab] [/tabgroup]

Help Yourself to Some Watermelon Mint Salad!

One in a Melon!

We are smack dab in the middle summer and this heat wave is officially ridiculous! I don’t know about you, but for the past couple of days, my makeup has been running off my face faster than Usain Bolt’s reaction time out of the starting blocks.

That said, there’s no better time than the present to be a Class A homebody–you know, with the weather relentless and all. I mean, very little beats lounging in front of the T.V. with the Rio Olympics playing and the air conditioner on full blast–very little except for maybe my watermelon mint salad!

We can all agree that watermelon tastes just fine on it’s own, but when kicked up a couples flavor notches? OOF! That’s what I call the good good.

This lime-infused treat is the ultimate snack especially if you love mojitos!



  • 1/2 watermelon (cut into bite-sized chunks)
  • mint leaves (chopped)
  • 2-3 lime (juiced)
  • 1/4 cup extra virgin olive oil
  • salt and pepper (to taste)

Mix the extra virgin olive oil, lime juice, salt, and pepper in a small bowl to create the dressing. Start with the juice of 2 limes first. Then, add more if needed. Most of these ingredients are to taste so follow your taste buds! Combine watermelon chunks, chopped mint, and lime dressing together. Adjust the ingredients according personal preference.

Voilà! That’s it. I like to add a slice or two of lime and a full mint leaf for garnish, because aesthetics, duh, but you do you.

What is your go-to summer salad? I’d love to know. Actually, I’m wondering if this treat will taste even better with mangos mixed in…thoughts?


Spicy Sausage and White Bean Soup

Almost carb-free, super filling, and exceptionally tasty? Yep – this dinner of a spicy sausage and white bean soup with a tomato base is an immediate favorite for fall.

I was browsing what the butcher had at Agata & Valentina yesterday in Greenwich Village and the Hot and Spicy Italian Sausages really stood out.  It was also a dumpy, rainy day in NY – so the idea for soup struck me.  I never liked tomato based soup much as a kid, but as I’ve gotten older, I crave those flavors (along with pickles and mussels – I used to hate both).  My dad loves a good minestrone soup, so I figured I’d do an alternative to that, inspired by him.  My mom taught me how handy a can of crushed tomatoes can be in the kitchen, especially when you add other great Italian flavors.

A lot of people use pasta in a soup like this, but we’re trying to eat low-carb at my house so I substitute noodles for white beans.  I don’t miss the pasta at all.  Also, hot and spicy sausage really does mean spicy, so if you don’t like anything hot go for a sweet sausage instead.  Let’s get to the recipe below!

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. A 28 oz can of crushed tomatoes (you can use any kind of tomatoes in a can honestly – I like the crushed ones because it makes the broth red and flavorful instead of clear with pieces of tomato in it. Don’t use tomato paste though).

2. 32 oz. of chicken broth (I like Swanson)

3. One large garlic clove, minced

4. 3 spicy Italian Sausages (they can be small or large – the ones I got were fairly large).  You could also substitute chicken or turkey sausage here, but I went with pork for the additional fat and flavor it would add to the broth.   I bought 4 and left one in the fridge for a yummy breakfast treat.

5. 2 cups of cooked white beans (I bought mine in a big glass jar and kept the leftovers in the fridge)

6. Small handful of spinach per bowl of soup

7. 1/4 c. of grated parmesan cheese, plus a pinch of parmesan and fresh chopped basil to garnish each bowl

8. 1/8 teaspoon salt

[/tab] [tab title=”Steps”]1. Remove the casings from the sausages (I just squeeze the sausage out of both ends), tear into manageable pieces, and pan fry over medium-high heat for a couple minutes until brown (try 5 minutes). The sausage should start to come apart in the pan, but help it along with a wooden spoon to crush it into smaller pieces.

2. Once the sausage is cooked, set it aside into a bowl and use the same pan to cook your minced garlic.  Just lightly brown the garlic in the drippings from the pan – this should take 1 to 2 minutes.

3. In a large soup pan (I use my yellow 5-1/2 QT Le Creuset pan) heat up the chicken stock, the can of tomatoes, the garlic, salt, and browned sausage.  Let it boil for about 10 minutes until it starts to thicken.  Taste it – if it needs more salt, add a couple more pinches.  The flavors start to come together after the boiling, so don’t worry if you taste it right away and it’s a big flat.  Salt always saves the day in this case, but add it in small amounts bc too salty = spoiled dinner.

4. White beans should be added about 5 minutes before you want to serve the soup as they’re already cooked and just need to be heated up in the pan.  You don’t want them falling apart, so bring the soup down to a simmer when they’re added.  Side note – when making the soup and salad together, I add the white beans to the soup when the farro for the salad is done cooking to keep good timing on my side.

5. Place a small handful of spinach in each soup bowl.  Ladle 2 spoonfuls of soup per bowl on top of the spinach, and top with parmesan and some chopped basil.  The spinach is a delicious final touch to the soup, and the leaves wilt quickly to become a part of the soup.  I like to put them in the bowl instead of in the soup pan so that leftovers are a little less messy, and the spinach is fresh every time.

6. Enjoy this spicy and delicious dinner with friends and loved ones 🙂

[/tab] [tab title=”Notes”]Serving Size: 6-8 bowls of soup

Difficulty: Medium[/tab] [/tabgroup]