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Brussels Sprouts & Eggplant Buddha Bowl

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Thank You Robustrecipes.com

Ingredients:
1 eggplant - cut into inch cubes
500gm brussels sprouts, trimmed, outer leaves removed, and halved
1 head garlic, cloves peeled but left whole
2 leeks, sliced, light green and white parts only
2 tbsp grape seed oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
8 eggs - boiled & sliced
4 cups rainbow chard, torn into bite-sized pieces (can sub spinach, or kale that has been massaged)
1/2 cup salted, roasted macadamia nuts (can use another seed or nut of your choice)
For The Dressing:
2 tsp Dijon mustard
2 tbsp apple cider vinegar
salt & pepper to salt
3 tsp honey
1/4 cup olive oil

Method:
1. Roast the vegetables
2. Preheat your oven to 400 degrees fahrenheit.
3. Arrange the eggplant on a rimmed baking sheet. On a separate large, rimmed baking sheet arrange the brussels sprouts. On a small rimmed baking sheet arrange the leeks and garlic cloves. Divide the grape seed oil among the three pans. Sprinkle with salt & pepper. Toss to coat. Rearrange the veggies so that they are in a even layer. Make sure they aren't crowded, otherwise they will steam instead of roast.
4. Place the brussels sprouts pan on the rack closest to the heat source, place the other two pans farther away from heat source.
5. Roast the veggies for 20 - 25 minutes, tossing them halfway through. The brussels sprouts should be tender throughout, and charred on the outsides. The stray leaves should also be charred and crispy. The eggplant should be sweet and tender. The leeks should be tender & crispy, while the garlic should be fork-tender.
6. While the veggies are roasting, boil the eggs & set aside
Making the dressing ..
7. Add mustard, apple cider vinegar, and honey to a small mixing bowl. Whisk until all ingredients come together.
8. Slowly stream in the olive oil while whisking with the other hand. This will create an emulsion so the dressing doesn't separate. Add salt & pepper to taste.
9. Fill each bowl with 1 cup of rainbow chard. Divide the roasted veggies among each bowl. Add to boiled eggs that have been sliced, top with macadamia nuts & drizzle with dressing! Enjoy!

 

 

 

 

 

 

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