Ooh baby! An amazing fall appetizer made completely from Trader Joes ingredients. Shout out to @traderjoesinsider for always keeping me up on the latest TJ craze!! Sourdough Whole Wheat bread, toasted Frozen butternut squash, heated through with brown sugar, butter, and S&P Pre-chopped Onions, Caramelized with olive oil and balsamic vinegar Shredded Brussels Sprouts, sautéed on high heat until crispy Pomegranate Seeds
Read More...
This is the perfect hearty fall salad. Serve it as a side or with Rotisserie Chicken and dinner is done! INGREDIENTS: Wild rice blend Butternut squash, cubed Brussels Sprouts, thinly sliced Arugula Dried cherries Pecans, toasted Brown sugar Maple Vinaigrette 1 C EVOO 3 TB Apple Cider Vinegar 1/2 C Balsamic vinegar 1/4 C Maple syrup 1 TB Dijon mustard S&P METHOD: Cook rice according to package directions. Roast butternut squash (Costco has the best cubed) at 425 for 30-40 minutes until browned and tender. Sprinkle brown sugar and S&P on squash once out of the oven. Thinly slice Brussels sprouts (or use Trader Joes packaged ones) and spread on cookie sheet with a generous amount of EVOO and S&P. Roast at 425 for 10-15 minutes until browned and crispy. Combine all salad ingredients in a large bowl. Combine dressing ingredients and pour over salad and let sit 10 minutes before serving. This salad was just as good the next day!
Read More...