You might be a bit confused. No, I don’t celebrate Christmas. I don’t really celebrate anything. Culturally, I connect more to Judaism and will use any excuse to make matzo balls or latkes or devour a big plate of gefilte fish. I’d consider myself more of a secular Jew, one who connects to the community and its general principles, but I don’t believe in a higher power. At least I don’t give it much thought.
I’m not terribly surprised that some of my favorite recipes from this year happen to be creations from David and Louise of Green Kitchen Stories. This summer, I went a little crazy for their potato salad recipe in their cookbook, Vegetarian Everyday. I feel like a giveaway would be a great way to wrap up 2013… and I just adore their cookbook, so I’m going to give away a copy to one lucky A Thought For Food reader.
Here’s how to enter to win a copy of Vegetarian Everyday:
Leave a comment on this post… it can be anything, but I’d love to hear what your favorite dishes were from this year.
Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so –
“Check out this Brussels Sprout Salad and giveaway of the @gkstories cookbook over at @myfoodthoughts – http://tinyurl.com/n64rkqa“
Rules: This giveaway will end on Friday, December 27, 2013 at 12:00 PM EST. I’ll pick 1 winner via random.org and that person will be contacted via e-mail. Two entries per person (one comment, one Tweet) and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!
Shaved Brussels Sprout Christmas Salad
Slightly adapted from Green Kitchen Stories
Serves 4-6 as a side
2 cups Brussels sprouts
4 kale leaves
1 cup hazelnuts
2 tbsp tahini
1 tbsp honey
1 tbsp dijon
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 tsp sea salt
1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice them by hand using a knife.) Transfer to a serving bowl.
2. Remove the stems from the kale leaves. Using a knife, slice into thin ribbons and add to bowl with the Brussels.
3. Segment the oranges and set aside in a separate bowl.
4. De-seed the pomegranate and set arils aside in a bowl.
5. Prepare the dressing by whisking together all of the ingredients until smooth. Pour over the Brussels sprouts and kale and massage with your hands for 30 seconds.
6. Top with the orange segments, pomegranate, and hazelnuts and serve.