OUT WEST: Food & Lifestyle

Vegetarian

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

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Chanterelle Sage Stuffing

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Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle mushrooms are sautéed in butter with sliced leeks then combined with seasoned toasted bread cubes in this Chanterelle Sage Stuffing, perfect for your vegetarian Thanksgiving guests. You won’t miss the meat in this dish. The chanterelle mushrooms provide a meaty alternative and make this a signature Out West Food & Lifestyle dish.

Looking to forage your own chanterelle mushrooms? Learn a few tips and grab the recipe for my Chanterelle Crostini. It’s the perfect appetizer!

Ingredients

  • Chanterelle Mushrooms – Freshly foraged and air dried, if possible. This is the main ingredient, so you want the best chanterelles you can find. Slice thick or tear to maintain that rustic feel. They tend to shrink when cooked.
  • Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or you can make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in a 350 degree oven for about 15 minutes.
  • Shallot – Part of the onion family. Find these next to the garlic and onion.
  • Celery – Organic is my choice for celery, adds a fresh flavor.
  • Sage – Fresh sage from the produce section or your own garden.

Preparation

  1. Place toasted bread cubes in a large mixing bowl.
  2. Sauté shallot, celery and garlic in bacon grease, lard or vegetable oil over medium high heat for 1-2 minutes until softened. Set aside.
  3. Sauté chanterelle mushrooms in bacon grease, lard or vegetable oil for 3-4 minutes until just softened.
  4. Add butter, sage and shallot mixture to pan. Turn off heat and let butter melt.
  5. Combine chanterelle shallot mixture with toasted bread cubes.
  6. Whisk egg and broth together then fold into bread mixture until completely combined.
  7. Cover with foil and bake at 350 degrees for 30 minutes.

Related Recipes

  • An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle Sage Stuffing

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American, PNW, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

  • 8 cups seasoned toasted bread cubes
  • 2 tbsp. vegetable oil or bacon grease divided
  • 1 cup shallot thinly sliced
  • 1 cup celery sliced
  • 1 tbsp. garlic minced
  • 3 cups chanterelle mushrooms thick sliced or torn
  • 1/2 cup butter sliced in a few pieces for easy melting
  • 3 tbsp. fresh sage rough chopped
  • 1 egg
  • 1 1/2 cup chicken broth

Instructions
 

  • Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
  • Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
  • Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
  • Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
  • Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
  • Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
  • Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.
Keyword Thanksgiving Dressing, Vegetarian Thanksgiving

Crispy Flour Tacos

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Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.

Fresh, crispy and totally handheld messy

When you crave restaurant style Mexican food….but you’re stuck at home. These Crispy Flour Tacos are for YOU! And I know this because my son took one bite and said “Mom, this is JUST LIKE the Mexican restaurant – Can we have this all the time?”

We have a family tradition of every payday Friday, treating our family to dinner at the local Mexican restaurant. We really LOVE Mexican food. Over the years, I’ve learned to create my own Mexican inspired creations at home…you know, for those Fridays in between.

Fry the flour tortilla for a crispy shelled taco

This recipe is SUPER customizable (is that a word? IDK I’m going with it) I use a medium size flour tortilla, fry it in vegetable oil so it puffs up and creates a nice pocket to stuff with your favorite fillings. This version is #vegetarian but you can fill with ground beef, chicken or even shrimp.

Make It Your Own:

  • Use ground beef or chicken seasoned with your favorite taco seasoning
  • Stuff with shrimp coated in adobo sauce
  • Use refried beans instead of black beans
Crispy flour tortilla with cumin beans, fresh vegetables
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Crispy Flour Tacos

Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo.
Course Main Course
Cuisine Mexican, Southwest, Vegetarian
Keyword 30 Minute Dinner, Flour Tacos, Mexican Restaurant Food
Prep Time 20 minutes
Cook Time 2 minutes
Servings 1

Ingredients

Lime Crema

  • 1/2 cup sour cream
  • 1/2 lime juiced, zested
  • 1 pinch salt

Pico de Gallo

  • 1/2 sweet yellow onion
  • 1/2 serrano pepper diced, seeds removed
  • 1 lime juiced
  • 3-4 large vine ripened tomatoes diced
  • 1/4 cup cilantro chopped
  • 1 clove garlic minced
  • 1 pinch salt
  • 1 generous pinch pepper

Cumin Spiced Black Beans

  • 1 can black beans
  • 1/2 tsp cumin
  • 1 pinch salt

Other Ingredients

  • 4 medium sized flour tortillas
  • 1 cup vegetable oil
  • 3-4 radish sliced
  • 1 avocado sliced
  • 1/4 head iceberg lettuce shredded
  • 1-2 cups Pepper Jack cheese shredded

Instructions

Lime Crema

  • Combine sour cream, lime juice, lime zest and salt in a ziplock. Cut point of bag off to make squeezable applicator.

Pico de Gallo

  • Place onion and serrano pepper in a bowl. Squeeze juice of one lime over and mix together.
  • Add remaining ingredients and toss to combine.

Cumin Spiced Black Beans

  • Empty can of black beans into a small pan. Add cumin and salt. heat on medium until warmed.

Crispy Flour Tacos

  • Heat oil in a small (tortilla sized) pan over medium high heat.
  • Using tongs, place tortilla in hot oil, and as it cooks, fold over to create a 'taco' shape.
  • Remove to wire rack and repeat with remaining tortillas.
  • When you have all the tortillas cooked, stuff them with black beans, lettuce, radish, avocado, pico de gallo and lime crema on top.

Farro Salad with Honey & Lemon

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Farro Salad with Honey & Lemon, hearty enough as a main dish with fresh cucumbers, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette and topped with crumbled feta.

Farro with Honey & Lemon

I have a new found love for farro. You see, I’m a meat & potatoes girl, but this Farro Salad with Honey & Lemon is my new favorite. It’s hearty and rustic, which is perfect as a side or a main dish with the addition of a protein, like this balsamic flank steak. I like to pile it high with fresh garden veggies like cucumber, sugar peas and vine ripe cherry tomatoes. Drizzle a really simple, but absolutely necessary honey lemon vinaigrette over it all and don’t forget the crumbled feta!

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Farro Salad with Honey & Lemon

Nutty farro topped with fresh cucumber, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette.
Course Main Course, Salad
Cuisine Vegetarian
Keyword Healthy Recipes, Quick Dinner, Rustic Salad
Prep Time 10 minutes
Servings 4

Ingredients

Salad

  • 1 package farro or 4 servings loose farro cooked according to directions
  • 1 English cucumber sliced
  • 1 cup sugar peas rough sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup feta crumbled

Honey Lemon Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

Salad

  • Place cooked farro on large serving plate. Layer English cucumber, sugar peas and tomatoes over the top. Drizzle with Honey Lemon Vinaigrette. Crumble feta over top.

Honey Lemon Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and honey. Slowly pour in olive oil while stirring continuously. Salt and pepper to taste.

This recipe is shown with balsamic flank steak, but grilled chicken or shrimp would go very well. Just keep it simple. If you are making flank steak, season with a few shakes of balsamic vinegar and salt / pepper. Prefer chicken? This Honey Lemon Vinaigrette is a great marinade. Drizzle some on your chicken breast and grill to perfection. Works with shrimp too!

More Amazing Salads:

New to Farro?

Farro is an ancient grain. It’s complex and nutty in taste. It’s a healthy alternative to rice because it’s packed with protein, fiber and nutrients like magnesium, zinc and Vitamin B. It’s also better on the waistline. With less calories than traditional rice and it’s hearty so you stay fuller longer.

Northern Winter Salad

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Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher’s Flagship cheese tossed together with pear, brussel spouts and kale.

Let’s face it…THIS Northern Winter Salad is totally necessary right now. In between all the holiday eating, cakes and stacks of cookies, I’m in need of some greens and this salad has the perfect ratio of crunch to sweet to pungent. Shaved brussel sprouts, kale and my favorite local toppings are dressed in my go-to shallot vinaigrette it’s the perfect light meal or serve it along side of your next holiday gathering.

Crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
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Northern Winter Salad

Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
Course Main Course, Salad, Side Dish
Cuisine PNW, Vegetarian
Keyword Kale Salad, Shaved Brussel Sprout Salad, winter salad
Prep Time 15 minutes

Ingredients

  • 5 oz kale, rough chopped
  • 8 lg brussel sprouts shredded
  • 1/4 cup hazelnuts chopped
  • 1/4 cup dried cranberries or craisins
  • 1/2 pear thinly sliced
  • A few Beecher's Flagship cheese rough shaved

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp honey can sub agave or sugar
  • sat and pepper to taste

Instructions

  • Toss together all salad ingredients in a large bowl. Whisk together vinaigrette ingredients and drizzle over salad, being careful not to over dress the salad. You may have dressing left over. Toss to combine.

TIP: Double the vinaigrette recipe and save in a sealed jar in the fridge for up to a week.

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