Spinach And Brussels Sprouts Marinara Recipes

BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé

Steps:

• Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
• Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
• Sprinkle with the salt and Marcona almonds and serve immediately.

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

LASAGNA WITH ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
• Lightly oil a rectangular baking dish.
• Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
• Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
• Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

BRUSSEL LEAF AND BABY SPINACH SAUTé

Steps:

• Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
• Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
• Sprinkle with the salt and Marcona almonds and serve immediately.

BRUSSELS SPROUTS & KALE SAUTE

Steps:

• In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

SPINACH AND BRUSSELS SPROUTS MARINARA

Steps:

• Steam Brussels sprouts for 8 minutes. Add spinach and continue to steam until spinach is wilted and the Brussels sprouts are almost tender. Meanwhile, heat 2 tablespoons water in a large pot and water saute the garlic and onion until the onion is tender, about 5 minutes. Add the Brussels sprouts and spinach, chopped tomatoes and VegiZest. Simmer for 10 minutes.

FABULOUS SPINACH MARINARA

Steps:

• Thaw spinach and squeeze out excess moisture.
• Start cooking pasta.
• In a sauce pan sauté garlic mushrooms and onions.
• Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*.
• Take off heat add salt and pepper to taste.
• Drain pasta.
• Plate and sprinkle with parmesan cheese.
• *Add shredded chicken or turkey to sauce mixture. For Vegetarian omit.