Workin' Lunch: Brussel Sprout Salad

Shaved Brussel Sprout and Radicchio Salad

This lunch was made at my desk, which is why I know that you can accomplish deliciousness at work. The inspiration for this salad was from my awesome trip to the Pacific Northwest last year. My best friend and I celebrated our birthday traveling from Seattle to Woodinville to Portland. It was a foodie and wine tasting adventure for two adventurous vegetarians. 

On our second night in Woodinville we woke from our nap after a full day of wine tasting (yikes), and needed a) carbs b) something healthy with our carbs. We headed to the local Pizza place that had a winning menu, plus it was half price pizza tuesday ... yes and yes. 

We each had the brussel sprout and radicchio salad with a honey lemon dressing, and grated parmasean. My version I add a bit of whatever else I have in the fridge. To keep this recipe easy, buy yourself a bag of already shredded brussel sprouts, but don't skimp of the quality of cheese a really good aged parmesan makes all the difference.

Cheers to almost a year ago, and one of the best days possibly ever.


Shaved Brussels Sprout and Radicchio Salad


INGREDIENTS

  • 1-2 cups shaved brussel sprouts
  • 1/2 cup shaved radicchio
  • juice of half a lemon
  • 1 teaspoon honey
  • 1 teaspoon good olive oil
  • 1-2 tablespoons shaved parmasean

OPTIONAL

  • red onion
  • sprouts
  • avocado
  • fresh chives

 

INSTRUCTIONS

This makes one very big lunch salad OR a good side salad for two. If you don't have shaved brussels sprouts, use the bigger ones found at the supermarket, not the baby kind (it's not bad, you will just chop forever). Chop very think slices creating a raw slaw of both the radicchio and brussels sprouts. This is a great mix to have around, and lasts a few days - bring it to work, use as a slaw etc. 

If you are creating this at your desk, pour your olive oil first directly over your raw salad, then the honey toss and then the lemon and then toss again. Add some salt and fresh ground black pepper, add some shaved parmesan (I cut it directly off the block into my salad) and then devour.

If you are making this at home or at a bigger quantity, whisk together your dressing and add the pepper and salt directly into the dressing, making covering the salad evenly a lot easier. These are hearty ingredients, so don't be afraid of making this and dressing this salad first, even if dinner is over an hour away.

I add optional veggies when eating a salad this big, I like to use red onion, sprouts, avocado, fresh chives, snap peas, carrot or other crunchy items you might find in a slaw.

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Meg Sheeley

Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank. You might find my co-conspiritor Mabel the cat join me in some of my stories. A curious ocicat she enjoys being involved in most activities, and will snatch arugala out of your hand.

Fresh Carrot and Grapefruit Juice

Summerfield Delight | Carrot Citrus Zinger Juice

I tried green juice as my breakfast, but without something that had some sugar in it, I literally was a raging hungry monster by the time I arrived at work. I love grapefruit juice, but then that alone wasn't going to do it either. So one day I decided to add some carrots, which alone is just too much carrot for my taste. Carrots are fine, but unless cut by something was too sugary and too much of one flavor. So I have concocted my favorite fresh juice which I drink regularly when the temperatures are warm.


Carrot Citrus Zinger Juice


INGREDIENTS

  • 2 medium carrots
  • 1 grapefruit
  • 1/2 a lime
  • 1 apple
  • 2 inch piece of ginger

 

INSTRUCTIONS

This makes one 12oz glass of juice (or around there depending on the size of your ingredients and ability of your juicer). Peel the carrots, and remove the top. Remove skin AND pith from grapefruit. Do not leave any white parts of grapefruit when juicing. Chop apple into small enough pieces for your juicer. Use the apple to push through the ginger. Use less ginger and more lime if it's too spicy for you.

Comment

Meg Sheeley

Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank. You might find my co-conspiritor Mabel the cat join me in some of my stories. A curious ocicat she enjoys being involved in most activities, and will snatch arugala out of your hand.

My Favorite Spring Dinner

Garlic and Lemon Steamed Artichokes
Lemon and Garlic Steamed Artichokes
Lemon and Garlic Steamed Artichokes

Ever since I was a little kid, fresh steamed artichokes has been one of my absolute favorite dinners. When I was a kid we would wait for girls night to eat these lovely spring vegetables for dinner, since Dad wasn't a big fan. 

I can eat two of these for dinner and be in heaven. They are crazy easy, and delicious.


GARLIC + LEMON STEAMED ARTICHOKES


INGREDIENTS

  • fresh artichokes
  • parmesan cheese
  • balsamic glaze
  • white balsamic
  • olive oil
  • 1 garlic clove/artichoke
  • lemon slices 1-2 / artichoke

INSTRUCTIONS

Start by cleaning the artichoke. First cut off the stalk at the base and clean off some of the small and woody leaves around the edges. They tend to be too tough to eat and not really worth saving. You can choose to chop the top off or leave the spiny ends. For this recipe I create a flat top opening up the center and creating a nice surface.

Fill a pan with 1-2 inches of water, sprinkle some salt in there and then arrange your artichokes around the base of the pan. You are probably limited to cook as many as your pot will fit, but don't worry, squishing these guys won't hurt them. Place a garlic clove in the center of the artichoke right in the middle and top with 1-2 lemon slices. Bring the water to a rolling boil and cover. These guys need about 45 minutes to a full hour to steam, depending on the quality of artichoke. During the spring they are nice and tender, so check on them at 40 minutes. They say you can tell if an artichoke is ready by pushing the center open, once done it won't bounce back, but stay open. I say this is sometimes bullshit, and tasting is really the only way you can tell. 

While steaming wish together equal parts white balsamic and olive oil. If it's not tart enough, add some fresh lemon juice. Once done, use your tongs and squish the meat of the lemon slices and the garlic clove that will be very soft all around the leaves. Alternatively, you could mash them together with your dressing, but I choose the easy approach. 

To serve place the artichoke in a bowl and drizzle with a tiny bit of balsamic glaze (the bottled kind- try alessi brand). Then give it a nice grind of fresh cracked pepper, a little of your dressing (should pool a little in the bottom of the bowl, and a nice heap of parmesan cheese.

 

 
Lemon and Garlic Steamed Artichokes
Lemon and Garlic Steamed Artichokes

A Note for Newbie Artichoke Eaters:

To eat steamed artichokes you pick off each leaf and hold it by the pointy end. Then place the leaf in your mouth with the inner side down. Scrape the leaf's meat. This sounds pretty weird, but soon you will be addicted.

Keep an extra bowl around to discard your scraped leaves. You don't want to sully the bowl you are already using for future use. As you get to the center the leafs are less hardy and more tender, and almost impossible to eat except to bite off the whole bottom section. This is when you can really stop. From here discard the rest of the leaves until you see the weird spiny section covering the heart. Take a knife and cut around the spiny section lifting it right off the center. Now you can cut up the artichoke heart that has been nicely marinating in the dressing. This was coveted in my childhood home. 

Comment

Meg Sheeley

Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank. You might find my co-conspiritor Mabel the cat join me in some of my stories. A curious ocicat she enjoys being involved in most activities, and will snatch arugala out of your hand.

Wordsmith: Silvicultrix

Wordsmith: silvicultrix

Silvicultrix

  1. A taxonomic genus within the family Tyrannidae. the chat-tyrants. (source)
  2. Living in the forest.

I have seen a few different definitions for this word, but the traditional latin definition is the adjective describing someone/something that lives in the woods. Today, we most see the word in our classical genus names in the bird world, you can see why it might have been used to describe a type of bird, as living in the forest. 

Today we escape to live in the woods to refresh and find our center again. The way that the woods surround you with nature and engulf your social media and outshine the need for social construct. 

Mid-April and it is finally warm enough to go for a nice long walk outside without too many layers, and get that feeling of calm from the forest back into our lives.

Comment

Meg Sheeley

Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank. You might find my co-conspiritor Mabel the cat join me in some of my stories. A curious ocicat she enjoys being involved in most activities, and will snatch arugala out of your hand.

Demin Scout Tee with Madewell Variation

Summerfield Delight | Scout Tee Madewell Variation
madewell denim shirt

madewell denim shirt

jcrew factory  Denim Shirt

jcrew factory  Denim Shirt

I scored some awesome light chambray from Lorraine's (1.99/yard) over the winter and wanted to expand my chambray wardrobe. The madewell and jcrew factory version of this shirt have been sold out for a while, and in my opinion overpriced for a simple denim shirt, especially when Grainline Studio has provided us with a pretty easy alternative based on the scout tee. <Find the Scout Tee Madewell Variation Instructions Here>

I also whipped up a nice infinity scarf for with a bit of new Leah Duncan Voile from Hawthorne Threads and can't wait to work on my next project with her lovely new collection.

Scout Tee Madewell Variation with Leah Duncan Morning Walk Infinity Scarf
Summerfield Delight | Leah Duncan Morning Walk Infinity Scarf
Comment

Meg Sheeley

Hi everyone, I'm Meg. As a full time graphic designer, sometimes finding the time to be creative and eat well can be difficult. Join me on my adventure of living in a small apartment, finding room to sew/design/create while staying healthy and eating without breaking the bank. You might find my co-conspiritor Mabel the cat join me in some of my stories. A curious ocicat she enjoys being involved in most activities, and will snatch arugala out of your hand.