In case you didn’t know, food bloggers network… a lot. And we network with each other most of all. In San Diego, we have a dedicated group of bloggers who meet up regularly, share ideas, inspirations and opportunities with each other. This group is a wonderful resource and many of these people have become dear friends and confidants.
Today is full of inspiration because we’ve paired together with Melissa’s Produce for a blogger challenge! Melissa’s sent us 8 different items from their extensive collection of specialty produce and our challenge was to create a dish using 3-4 of these. In the box were baby dutch potatoes, Ojai tangerines, red quinoa, baby Brussels sprouts, sliced leeks, beets, fava beans and dried chanterelles. Not only was it fun, I’ve been super excited to see what all my foodie friends have come up with! We’ve linked up our posts together (below) so that you can have access to ALL the delicious and amazing recipes we’ve created.
I decided to use the baby Brussels, leeks, chanterelles and fava beans to create this simple, yet flavorful salad. It can be eaten warm or cold as a main salad or side dish and is totally vegan and packed full of delicious roasted nutrients. Although you could eat it raw, roasting the vegetables brings out a distinct earthiness and makes the mushrooms nice & crispy.
The most difficult part of making this salad is shredding the sprouts which is made easier with a food processor – if you have one. Mine totally sucks & I need a new one. (Hear that Cuisinart & Kitchenaid?) Therefore, I simply halved the sprouts and sliced them to shred. (for a good tutorial on how to do this, click HERE).
I want to give a big thank you to Melissa’s for providing us with these items! Make sure to check them out at your local grocery. They have some amazing specialty food items items and the quality is unsurpassed.
Here are all the other linked up recipes:
Roasted Green Salad with Chanterelles
Servings: 6 • Size: 2/3 cup • Weight Watcher Points+: 3
Calories: 113 • Fat: 6g • Carbs: 10g • Fiber: 5g • Protein: 4g
Sugars: 2g • Sodium: 134mg • Cholesterol: 167mg
- 1 (1/2 ounce) package Melissa’s dried chanterelle mushrooms
- 1 (10 ounce) package Melissa’s baby Brussels sprouts, shredded*
- 1 (8.8 ounce) package Melissa’s fava beans
- ½ (3 ounce) package Melissa’s washed & sliced leeks
- 4 ounces marinated artichoke hearts, rough chopped
- 1 teaspoon chopped fresh oregano
- ½ cup chopped flat leaf parsley
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 Tablespoons olive oil
- 1/2 lemon
*If you don’t have a food processor, shred by cutting each sprout in half, and slicing lengthwise with flat sides down.
Preheat oven to 400 degrees.
Place dried chanterelles in a small bowl and cover with ½ cup boiling water. Let sit 5 minutes to reconstitute. Drain, rough chop and place in a large bowl.
Shred the Brussels sprouts and place them in the bowl with the mushrooms. Drain the fava beans and add them to the mixture. Finally, add the remaining ingredients except the lemon and toss to coat. Spread the mixture evenly on a large baking sheet and bake 25-30 minutes, tossing every 10 minutes to keep from burning. Squeeze the lemon juice over the vegetables and stir before serving.