Peachy Keen Green

Judi made so many delicious things for  Thanksgiving  this year, including these slightly sweet and spicy brussels sprouts. Yum! Ingredients 1 1/2 lbs Brussels sprouts 1/2 cup oil 1/4 cup rice vinegar 1/4 cup brown sugar or maple syrup 2 T Sriracha fresh ground salt and pepper Instructions Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half. Toss in a large gallon bag. In a small bowl, whisk the oil with the vinegar, sugar/maple syrup, and Sriracha to combine. Pour into the bag with the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste. Spread the brussels sprouts on a baking sheet, cut sides down. Roast until the crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Munira's family gave us some sauteed mung bean sprouts last year, and they were such a treat; nutty and yummy. And, it turns out, pretty easy to make. I bought some mung bean seeds and a  sprouting jar with 3 different sizes of lids (for different bean sizes and sprouting stages), and now make my own sprouts to saute! We've also tried broccoli sprouts, but only raw; they're not so yummy raw, so I'll try them sauteed next time. Ingredients Jar of sprouted mung beans 1 T olive oil 1 tsp cumin seeds 4 cloves garlic 1/4 tsp cayenne pepper (or more if you like it hot) 1/2 tsp turmeric (optional) salt and black pepper to taste For mung bean sprouting: 5 T mung bean seeds (about 1/3 cup seeds); I use  Todd's seeds sprouting jar; I use  Jar Seed Sprouter cool water Instructions Put mung bean seeds in a sprouting jar. Soak 8 hours. Rinse with cool water 2-3 times a day; swirl and drain. Always store in a tipped position in a bowl, so the water...

Larry's sister Cyndy made this for us a decade or more ago, and then made it again for Thanksgiving this year, which reminded me how delicious it is! Ingredients 1 C wild rice, dry 1 C chopped walnuts 1 C golden raisins 1 large apple, cored & diced 1-2 celery ribs, sliced grated rind of lemon 4 scallions thinly sliced dressing: 3 T lemon juice 2 cloves garlic 1/2 tsp salt fresh ground black pepper 1/3 C olive oil Instructions Rinse and cook rice in instant pot (2 C water, 20-25 minutes) or on the stove (4 C water, 1 part rice). (Instant pot requires less water and is easier!) Combine walnuts, celery, scallions, raisins, apple, lemon rind in a large bowl. In a jar with a tight lid, combine dressing ingredients and shake vigorously. Pour half of the dressing on the apple mixture and toss well. Combine rice with food mixture and pour on remaining dressing. Let sit 1 hour at room temp and serve on lettuce if desired. Can make the day before and let it sit overnigh...