You ever have one of those weeks where it actually feels like everything makes sense? Pardon my hippiness, but the reoccurring theme according to my friend is synchronicity. I’m frustrated about technology as someone offers to show me how to use the program, I’m frustrated with booking flights home as someone teaches me how to use air miles more wisely, etc. For the last few days, everything I’ve needed has appeared at my fingertips. I know it’s not permanent, but when things fall into place it feels like I can catch a bit of a break (and get in the kitchen!)
I can BARELY eat meat when it’s hot out. I love a good roasted chicken but I do it less than once a week right now. This was a great small meal for a scorching day in Edmonton. If this heat keeps up, you may want to give this a shot over the weekend.
10ish brussels sprouts, quartered
3 broccolini stems, chopped
1 tbsp truffle oil
1 tbsp coconut oil
1/2 cup slivered almonds
3 garlic cloves, sliced
2 tbsp unsweetened raisins
1 cup cashews
1/4 cup fresh dill
1/2 cup water
3 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
Soak cashews in a bowl of water for 1 hour.
Wash, peel brown leaves, and quarter the brussels sprouts and drop into a pot of boiling water for 5 minutes. Once blanched, drain the water and move the brussels sprouts to a medium mixing bowl. Combine brussels sprouts with truffle oil, coconut oil, almond slivers, raisins, garlic, broccolini and lightly salt and mix. Preheat oven to 350F. Spread all the bowl’s contents evenly across a baking sheet and roast for 30 minutes.
Drain water from cashews, combine in food processor with 1/2 cup water, lemon, salt garlic powder and dill until the mixture becomes creamy.
Serve hot and garnish roasted vegetables with dill dressing.