CategoriesSalads
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Arugula, Fennel, Pomegranate Salad

A refreshing fruity winter salad with grapefruit white balsamic and lemon agrumato extra virgin olive oil.

What you’ll need:

12 oz. arugula

2 bulbs of fennel, sliced thin

Seeds from one pomegranate

2 green onions, chopped small

4 tablepoons lemon olive oil

3 tablespoons grapefruit balsamic vinegar

Sea salt to taste

Here’s how:

In a large bowl, add the arugula, fennel, pomegranate seeds, and green onions. Pour over the grapefruit balsamic and lemon olive oil. Sprinkle on salt. Mix until everything is evenly distributed. If needed, add more salt. It’s now ready to serve!

CategoriesSides Vegetables
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Lemony Roasted Brussels Sprouts

I have Ina Garten to thank for roasted brussel sprouts. Growing up, I could not stand them because they were cooked into mush and very bitter. Sorry, Mom. So years back, while watching Barefoot Contessa, Ina pulled out the brussel sprouts. Oh no, not the brussel sprouts, I thought, but because it was Ina I continued to watch. How she prepared them was so different, it was an epiphany. Wow, I can roast them! Why did I not think of that? So I gave it a try, and it has been a staple side dish ever since. Overtime, I’ve seasoned them in different ways and these brussel sprouts are given a delicious lemon flavor.

What you’ll need:

3 pounds fresh brussels sprouts

2 tablespoons So Olive Lemon Olive Oil + 1 tbsp for drizzling when serving

2 teaspoons sea salt

1 teaspoon fresh gound pepper

Here’s how:

Preheat oven to 400°F.

Cut off brown ends of brussels sprouts and cut them in half. Lay the brussel sprouts on the baking sheet. Drizzle the first two tablepoons of the lemon olive oil over them and sprinkle on the lemon sea salt and fresh ground pepper. Mix them together and then spread evenly on sheet. Roast in oven for 30 – 35 minutes. Pour in serving bowl and drizzle on the remaing olive oil. Best served while still hot. Feel free to drizzle them with a nice dark balsamic vinegar.