Brussels Sprouts with Apples & Candied Walnuts and Almond Roasted Heirloom Tomatoes

May 17th marked chef Jamie Oliver's Annual Food Revolution Day but I took liberties 

and designated last weekend as my personal Food Revolution Day/Weekend. 

Lucky for me, I was hosting a friend's bridal shower so all the cooking and baking didn't go to waste. 

Food Revolution Day is about healthy eating, food education, and raising awareness around obesity. Jamie Oliver is doing amazing, important work; If I've learned anything from drooling over his cookbooks, following him on Instagram, and watching his cooking shows it's that healthy food is simple food. It's attainable and it's delicious. 

Here are two of my Revolution dishes, both vegetarian, and great when feeding a crowd.

Brussels Sprouts with Apples & Candied Walnuts

     from Noshon.It

Ingredients

1 lb. Brussels sprouts, halved

1 granny smith apple, peeled and diced

½ cup candied walnuts, recipe to follow

olive oil

2+ tbsp butter 

salt & pepper

lemon juice

honey

Candied Walnuts

½ cup walnuts

1-2 tbsp butter 

1 spring fresh rosemary, diced

1 tsp salt

2 tbsp honey

Directions

If you want to brave it and make your own, more savory-less sugary candied walnuts here is how...

In a sauté pan over a low heat, melt butter and then the walnuts. Stirring occasionally. 

Once the walnuts begin to darken, add in the rosemary. Cook for 30 seconds before turning off the heat and adding the honey and salt. Stir until combined. Let cool.

To prepare the Brussels sprouts...

In a large sauté pan (or 2), heat the olive oil over medium heat. Roast the Brussels sprouts for about 7-10 minutes until they begin to brown.

Then add in the butter and the apple, stir together, and season with salt and pepper. Let cook for a few minutes before adding in the walnuts and lemon juice. Cook until they are tender. Before serving, drizzle a little extra honey over the top. Serve these up hot!

Mmm mmm mmmm!

Almond Roasted Heirloom Tomatoes
     from Family Fresh Cooking
     serves 8+

Ingredients

7 heirloom tomatoes, ¼ inch round slices

1 cup almond meal/flour

pinch of garlic powder

1-2 tsp of Tuscan herb salt, or your choice of dried herbs (parsley, basil, thyme, rosemary)

Black pepper

Paprika

Olive oil spray

Directions

Preheat oven to 375°F and center rack.

Whisk together the almond meal, garlic powder, herb salt, pepper, and paprika. Dip both sides of the tomato slices in the almond mixture. 

Lightly spray a cookie sheet with olive oil, place the tomatoes in a single layer, and lightly drizzle olive oil over the top.

Bake for 30 minutes or until the tomatoes are browned and crispy. Feel free to flip them half way through the baking if yours are looking light in color. Arrange tomato slices on a platter, garnish with fresh basil, and serve hot.

These made a great leftover lunch the next day. Reheat and serve with a glass of something tangy, like blood orange Italian soda.

There you go! Two tasty side dishes to add to your repertoire!