My sweet great-aunt Bala used to make this chutney every year at Thanksgiving, and I must say it saved many a turkey sandwich from pathetic dullness. In college, I mixed it into boiled rice for a quick pilaf and smeared it o…
10.27.24
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Peter Som’s Harvest Brussels Sprouts: Recipe from the God’s Love 2024 Holiday Catalog
I first volunteered at God’s Love We Deliver in 1991.
Back then it was a small kitchen that fit probably 10 people. Now it has grown exponentially, but the mission is still the same – food heals and food nurtures. This festive side dish is hearty, healthy, full of flavor and vegetarian (and super easy to make, too) – a dish of comfort that will nurture everyone around your holiday table.
— Peter Som
Peter Som’s Harvest Brussels Sprouts
Serves 4
INGREDIENTS
1/2 cup dried cherries
3/4 cup apple cider
2 lbs Brussels sprouts, trimmed and halved if large
2 tbsp olive oil
1 tbsp Smoke & Garlic blend (see pages 28-29)
1 tsp kosher salt
1/2 tsp pepper
1/4 cup chopped flat leaf parsley, plus more leaves for garnish
1/4 cups roughly chopped toasted walnuts
2 tsp orange zest
2 tbsp pomegranate seeds
Flaky sea salt, for finishing
METHOD:
1. In a small bowl, combine apple cider and dried cherries and soak for 2 hours on the counter or up to 24 hours in the fridge in a tightly sealed container.
2. Preheat oven to 500°F.
3. Add Brussels sprouts to a parchment lined sheet pan. Toss with olive oil, Burlap & Barrel Smoke & Garlic Blend, salt, and pepper. Spread into an even single layer and roast for 16-18 minutes, until sprouts are tender, browned, and slightly charred.
4. Drain cherries and add to Brussels sprouts, along with chopped parsley, walnuts, and orange zest. Mix to combine.
5. Garnish with flat leaf parsley and pomegranate seeds. Finish with flaky sea salt and serve.
View All Holiday Recipes
+ view all Holiday 2024 Catalog RecipesThis is one of my absolute favorite recipes from my latest cookbook, Simply Julia. It’s a skillet of garlicky greens topped with ricotta and mozzarella, broiled until the cheese melts and browns. Then you sprinkle the top wi…
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When Culinary Council member Samah Dada opened a volunteer shift up to her community of foodie followers on Instagram, the spots filled up within hours. Yesterday, those who signed up came to God’s Love to meet Samah, …