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January 2022 Recipes of the Month

Hawaiian Shaved Brussels Sprouts

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Ingredients

  • 16-ounces fresh Brussels sprouts
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 oz) can pineapple bits in juice, drained well
  • 1 tablespoon chopped macadamia nuts

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Directions

  1. Cut off the bottom of the Brussels sprouts’ cores, then cut the sprouts into very thin slices with a knife or slice them in a food processor.
  2. In a large skillet over medium heat, heat the oil until it’s hot. Sauté the Brussels sprouts for 5 to 7 minutes or until they begin to brown, stirring occasionally. For crispier Brussels sprouts, sauté a couple minutes longer.
  3. Stir in the brown sugar, salt, pepper and pineapple. Cook for 3 to 5 minutes or until heated through. Sprinkle with the macadamia nuts and serve.

Greek Yogurt Panna Cotta with Strawberry Basil

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Ingredients

  • 5 teaspoons plain gelatin mix
  • 2-1/2 cups whole milk, divided
  • 1/4 cup honey
  • 4 cups nonfat vanilla Greek yogurt
  • 2-1/4 cups diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons chopped fresh basil

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Directions

  1. In a small bowl, whisk gelatin in 1/2 cup milk. Allow mixture to sit at room temperature for 10 minutes.
  2. In a medium saucepan, combine honey and remaining 2 cups of milk and place over medium-low heat. Bring to a simmer. Whisk milk and gelatin mixture into the simmering milk and honey. Whisk in Greek yogurt.
  3. Divide panna cotta mixture evenly among 9 small 1-cup dishes. Each dish will have about 3/4 cup panna cotta. Cover dishes with plastic wrap and refrigerate about two hours until firm and chilled.
  4. Prior to serving, toss strawberries, sugar and basil together in a small bowl. Top each panna cotta dish with about 1/4 cup strawberry mixture.