Category Archives: Mastermind 23

Whisk all the dressing ingredients in a bowl. Toss the salad ingredients with enough dressing to evenly coat. Serve as a side to any dish. If serving as a main, I sometimes add roasted squash and goat cheese. It’s such a fresh and vibrant dish!

Heat oven to 450 degrees. Line a bake sheet with parchment paper. Add the cauliflower, olive oil, salt and pepper. Bake for 15 minutes, toss, then add the scallions that have been cut into 1 inch pieces onto a corner of the tray. Season just the scallions with a tsp. of olive oil, pinch of salt, and pepper. Bake the tray for about another 15 minutes or until both the cauliflower and scallions are charred and tender. 

Add the cooked cauliflower and scallions to a large bowl. Add the chopped dates and pistachios.

In a small bowl, make a lemon vinaigrette with the juice of a lemon and 3-4 tbsp of olive oil. Season with salt and pepper and pour enough over the salad to coat. Serve warm or cold – enjoy!

Heat the olive oil in a cast iron skillet on high heat. Add the brussels sprouts and press them to the bottom of the pan. Sprinkle the Brussels with salt. Cook for 3-4 minutes without moving, then flip. Cook for another 3-4 minutes without moving. 

Meanwhile, mix all the sauce ingredients in a small bowl. After the Brussels have cooked on each side, add the sauce and stir. Cook for another 3-4 minutes or until the Brussels are browned and tender. These are great as a side dish or as a main with a fried egg on top!