Last night we had ugly soup and brussels sprouts for dinner. I figured if it was going to be cruciferous, I might as well go all the way.
This wasn’t your typical buttery, bacon-y brussels sprouts either…I made a raw shredded brussels sprouts salad tossed in vinaigrette. (It came so highly recommended by a trusted foodie, I just had to try it.) I was worried for Number 2, but even he who has recently mastered his will over vegetables was undaunted by the dinner menu.
The Preacher praised the unexpected flavors in the brussels sprouts, but commented that it reminded him of a “hardware store.” Which he said was a good thing…with a clarification that he meant old school hardware store, not Lowe’s. What?? If you understand the previous statement, please enlighten me.
Halfway through the meal, feeling so encouraged by a table full of cooperating eaters, I offered up a sweet deal in return for crossing the finish line: Two scoops of ice cream for anyone who finishes their ugly soup and hardware store brussels sprouts.
This is what motivation looks like:
And this is sweet success:
The unanimous sentiment for the evening? “That was soooo worth it.”
Autumn Greens Salad with Sunflower Seeds
from Whole Living
1/3 cup raw sunflower seeds
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
3/4 teaspoon coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
1/2 pound Brussels sprouts, very thinly sliced (3 cups)
4-6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.