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New Year – New Beginnings – Brussel Sprout Slaw Recipe

Brussel Sprout Slaw

Brussel Sprout Slaw

Happy New Year!

Looking forward to the New Year in a big way. To say that 2012 was a challenge, would be an understatement. I have not shared before, but in July of 2012, Mr. K became unemployed. In the beginning, we thought it would be easy to find employment, but we were very mistaken. By December of 2012, he had applied to over 300 positions, engaged in some interviews and in that said month 1 offer was tendered. A position in Georgia. GEORGIA! Being a Cali girl, this was a sad/scary moment for me. But looking into the area, etc. we came to the conclusion that it would be a nice place to land. Then something else happened, almost simultaneously another job interview was presented, and ultimately an offer was made with a company in Southern California! Nothing for 4+ months, then 2 job offers in one month! Crazy. I do not know if fate, karma or what intervened for us, but it happened and we are staying in California. Yay! So, needless to say, with Mr. K’s new employment, it will be a new beginning for our family in more ways than one.

So with our new beginning ahead of us, I would share a new recipe for Brussel Sprout Slaw. It is excellent as a side dish, maybe serve it with some of your holiday leftovers. This recipe is for a lightly dressed slaw, the Young One likes the slaw a little saucier, so just make your own adjustments depending on how “saucy” you like it. Additionally, I sliced the brussel sprouts with a food processor using the thinnest blade for slicing.

Local Products – Brussel Sprouts, Raisins, Red Onion

Sliced Brussel Sprouts

Sliced Brussel Sprouts

Brussel Sprout Slaw
Recipe type: Side Dish, Vegetable
Prep time: 
Total time: 
Serves: 6 - 8
Easy, tasty side dish.
  • 1 lb. brussel sprouts, sliced
  • ½ c mayonaise
  • 1 tbsp. sugar
  • 1 tbsp. vinegar
  • 4 slices bacon, cooked & crumbled (save a little for garnish)
  • ¼ c. red onion, chopped
  • ¼ c. raisins
  • Sunflower seeds
  1. Combine mayonaise, sugar & vinegar together in bowl.
  2. Once combined, add remaining ingredients except sunflower seeds.
  3. Toss until combined.
  4. Garnish with bacon & sunflower seeds. Season with salt & pepper, if desired.
  5. Chill & serve.



My Homework Project from IFBC – Christmas Lima Bean & Dill Pollen

I attended the International Food Bloggers Conference in Portland, Oregon this year.  What a fun event and learned so much.  In attending a conference session titled “Break Out of Your Recipe Routine: Where to Discover New Meals to Blog About”   hosted by Alex Malott of and Currin Berdine of StumbleUpon.  They had a wealth of information to help trigger new ideas, recipes, and more.  In addition, they gave us “homework”.  Each of us received a package of ingredients to take home, create a recipe and write about it.  In my package courtesy of Marx Foods there were two ingredients I had never heard of before Christmas Lima Beans and Dill Pollen.


I wondered why they were called Christmas Lima Beans, because at first glance they looked speckled with a brown color, but now that I have soaked them they are a lively red and white/tan color resembling the colors of Christmas!

Heirloom Beans

The first website I visited told me how long to soak the beans (8 hours) and to cook them about 45 minutes.  Well, when that did not work I looked for more website posts.  I found one where the author said cooking the beans could take as long as 2 hours, and to not over cook them.  Well, these beans ended up cooking for hours!  I think at least 4 until they were done.  I lost count after a while.  I think I tasted more raw beans during the process than what was left at the end of the “assignment”. Well, I chose to make a bean salad with my ingredients and the end result was quite tasty.

Local Note – The green beans in this recipe are from Smith Family Farm in Knightsen, California.



Christmas Lima Bean & Farm Stand Green Bean Salad


Christmas Lima Beans

Farm Stand Green Beans

1/4 cup White Wine Vinegar

1/2 cup Oil

1 to 2 teaspoons Dijon Mustard

1/4 teaspoon garlic powder

Salt & Pepper to taste

Dash/smidgen Dill Pollen

Soak the Christmas Lima Beans for at least 8 hours or overnight water covering the beans by over 2 inches.  Rinse. Then cook the beans in water, covering them with several inches of the water.  Boil until tender.  Replace water as necessary.  Once tender, drain and let cool.

Snap ends off green beans.  Place in steamer and steam with water until tender. Cool beans. Place both the Christmas Lima Beans and the green beans in a bowl.

Mix remaining ingredients, except dill pollen,  in a jar with a lid.  Place lid on jar and shake until all ingredients are mixed/emulsified.  Dress beans with the Dijon Mustard Vinaigrette to taste.  Sprinkle a very small amount of the dill pollen on the salad (the dill pollen is very potent).  Stir/toss the salad to coat. Marinate in the refrigerator overnight.  Serve as a side dish with BBQ meats, or as a dish by itself.  Enjoy!

Brentwood Cornfest Recipe Contest

Every year in July there is a corn celebration in Brentwood, California. It’s called the “Brentwood Cornfest” and is held in the second week of that month.

This year I saw the bulletin requesting recipes for their contest. I thought about it and decided to submit a recipe that include this lucious Brentwood Corn. I chose a salad/side dish for the event. I used to buy a similar salad from a catering establishment in Downtown Brentwood called “Gooseberry Fool”. A nice little gourmet store in the heart of Downtown. Sadly, the store is no longer there but many good memories remain. So, I took this salad, put my own spin on it and added grilled corn.

For the contest, ten of us competed for a first, second and third prize. This recipe took second place in the competition and I simply called it “Israeli Couscous with Grilled Corn”.

Have you ever tried Brentwood Corn? If not, you are missing out on some of the best corn you have never tasted! Hard to explain, you really have to try it for yourself. It is sweet, without being too sweet, large crunchy kernels and large cobs. I prefer the yellow version, but many people here prefer the white corn.

Israeli Couscous Salad with Grilled Corn

1 pkg. Israeli Couscous (prepare as directed on package)

1/3 cup Dried Cranberries
2 cobs Corn, grilled
2 tbsp. Italian Parsley, chopped
3 Green Onions, sliced (green part only)
1/3 cup Pecans, toasted
1/2 cup Lemon and Olive Oil dressing (recipe below)

Mix together all ingredients, except dressing. Stir well. Add dressing. Add more than 1/2 cup dressing if desired. Refrigerate. Serve chilled.

Lemon and Olive Oil Dressing

Zest of 1 Lemon
1/2 cup Lemon Juice
1/2 cup Olive Oil
3 cloves Garlic
1 tsp. Salt

Grate/mince garlic. Combine with salt to make a paste. In container with lid, add all ingredients. Shake well. Makes 1 cup.

Note: I like to add the toasted pecans right before serving, that way they remain toasty & crunchy. I used “Rice Select” Pearl Couscous (Tri-Color), using the whole container (11.53 oz.) I think it makes for a very colorful and pleasing side dish.

Thank you to the Brentwood Cornfest and KSFO 560 Radio for sponsoring the event!

International Food Blogger Conference 2012 Portland

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