Pre-Sales for Junior League’s must-have Bluegrass Gatherings Cookbook is now underway. The visually stunning book will be released mid-March 2013 at our Official Launch party. The cost to own one of your own is only $29.95. Make sure to your reserve copy soon (and while you are at it-copies for your friends and family too!) as only 7,500 will be printed! You will be able to order online on the JLL website, at General Meetings, and at Hollydays. You will receive a pre-sale voucher to be exchanged for your fresh copy of Bluegrass Gatherings in March. (Sneak Peak: Belgravia Court Brussel Sprout Salad recipe from Bluegrass Gatherings below)
Fall is here…Cook up some seasonal veggies!
With the change in the weather, Fall veggies are sounding pretty delicious! This weekend, I decided to whip up this dish from Bluegrass Gatherings – the new must have cookbook! Its sooo easy (even my husband could do it!) and it would be great to bring to your family’s Thanksgiving celebrations!
Belgravia Court Brussel Sprout Salad
Ingredients and Directions
Dressing Ingredients :
1) 1 Tablespoon(s) Dijon Mustard
2) 1 Clove(s) (large) garlic minced
3) 2 1/2 Tablespoon(s) Champagne vinegar
4) 1/2 Teaspoon(s) sugar
5) 1/2 Teaspoon(s) salt
6) 1/4 Teaspoon(s) pepper
7) 1/2 Cup(s) extra virgin olive oil
Directions for Dressing:
-Whisk mustard, garlic, vinegar, sugar, salt and pepper. Gradually add 1/2 cup olive oil until blended.
1) 2 Pound(s) Brussels Sprouts (preferably large)
2) 2 Cup(s) Butternut squash, cut in 1″ cubes
3) 1/3 Cup(s) olive oil
4) 1 Teaspoon(s) salt
5) 1/2 Teaspoon(s) pepper
6) 1/2 Cup(s) green onions, thinly sliced
7) 1/4 Cup(s) fresh flat leaf parsley, chopped
Directions for Salad
-Preheat oven to 450.
-Trim Brussels sprouts and cut in half lengthwise. Combine Brussels sprouts in a large bowl with butternut squash, salt, pepper, and olive oil. Stir to coat the vegetables evenly. Spread on 1-2 baking sheets in a single layer. Do not crowd or they will not brown properly.
-Roast for 20-30 minutes until nicely browned. Halfway through, use a spatula to turn the vegetables over. If using two pans, swap the one on the upper rack with the bottom.
– Transfer to a bowl and allow to cool down until they are just warm. Add the green onions and parsley and toss. Add dressing to taste. Toss to coat.
-Can be served warm or at room temperature.
Written by Kelly Choate Proud