Sautéed Brussels Sprouts with Bacon and Golden Raisins Serves 4
30 mL ( 2 tbsp) cider vinegar
30 mL ( 2 tbsp) golden raisins
340 g ( 12 oz.) Wholesome Garden
Brussels sprouts, halved
10 mL ( 2 tsp) extra virgin olive oil
salt and black pepper
2 slices of thick bacon
¼ red onion, cut into thin strips
1. Heat oven to 220°C (425°F). Warm vinegar in a small
saucepan over medium heat. Remove from heat, add
raisins, and let sit for 15 minutes; drain. 2. On a large,
rimmed baking sheet, toss Brussels sprouts, oil and
5 mL ( 1 tsp) each salt and pepper. Roast, stirring once,
until tender and slightly golden, 15 to 20 minutes.
3. In the meantime, cook bacon in a large skillet over
medium-high heat until crisp, 6 to 8 minutes. Cool bacon
on a plate lined with paper towel and crumble when
cooled. Remove half of excess grease in pan.
4. Return the skillet to medium heat. Add onion and stir
occasionally, until tender ( 4 to 5 minutes). Add Brussels
sprouts, raisins and bacon, and toss to combine.
Apple Honey Coleslaw
Serves 4
2 red apples
squeeze of lemon juice
60 mL (¼ cup) sour cream
60 mL (¼ cup) mayonnaise
salt and pepper to taste
30 mL ( 2 tbsp) Bee Maid
Pure Honey
1 L ( 4 cups) shredded cabbage
1. Cut apples into slices and spritz with lemon juice.
Add apples to sour cream and mayonnaise. Add salt
and pepper. Stir in Bee Maid honey. Toss shredded
cabbage lightly with dressing. 2. Chill at least 2 hours
before serving.
