Recipes

Kung Pao Brussel Sprouts

Recipe by Alexandra Caspero, MA, RD   Servings: 4 Serving size: 1 ½ cups   6 cups quartered Brussel Sprouts 2 teaspoons olive oil 2 tablespoons chopped scallions ¼ cup Kikkoman®️ Less Sodium Soy Sauce 2 tablespoons Kikkoman®️ Rice Vinegar 1 tablespoon sugar ¼ cup water 1 teaspoon cornstarch 8

Read More

Sauteed Brussels Sprouts with Bacon & Onions

Recipe by Eating Well Magazine   Servings: 10 Serving size: ¾ cups   2½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided 1 teaspoon salt Freshly ground pepper

Read More

Bang Bang Cauliflower

Recipe by Lena Abraham of Delish.com   Servings: 4   3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish  

Read More

Crisp and Crunchy Chicken Salad

Recipe by BonApetit.com   Servings: 4   4 skin-on, bone-in chicken thighs (about 1½ pounds total) Kosher salt 2 teaspoons mustard seeds 1 teaspoon fennel seeds 1 bunch scallions 3 small cucumbers (such as Persian or kirby) 1 bunch small radishes (such as red, Easter Egg, or icicle), trimmed 1

Read More

Cucumber and Carrot Vermicelli with Crispy Shallots

Recipe by BonApetit.com   Servings: 4   8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup reduced-sodium soy sauce 1/4 cup fresh

Read More

NEWSLETTER SIGN-UP

Stay up to date with what's going on at
Gather New Haven