Re-creation of Ruggles Green Salad

I went to Houston for my mom's birthday weekend and she wanted to take my sister and I to a restaurant called Ruggles. Unfortunately the restaurant was closed for brunch on Saturday so we went to a faster version called Ruggles Green. The salad I got was AMAZING!! It did not have Brussels sprouts in it, but I've been obsessed with salads containing sun-dried tomatoes and pears, and I love love love goat cheese, so I savored every bite of this salad and recreated it multiple times.

Baby greens, arugula, toasted almonds, sliced Granny Smith apples, sun dried tomatoes, Parmesan and warm goat cheese tossed in a creamy sun dried tomato vinaigrette.

Raw Brussels Sprout Salad (and BBQ!)

This was one of the Brussels sprout creations that I was super excited about! Someone told me about this raw brussels sprout salad they make with grapes and all sorts of good stuff in it. The one I made had pine nuts, bleu cheese, pears, and some vinaigrette. It was a pain to separate the individual leaves of the brussels sprouts and it would have been easier had I just shredded it. I read on some website to soak the brussels sprouts leaves in salt water for 30 minutes to soften the leaves and get rid of some of the sulfurous stuff.

Obsession with Brussels Sprouts

It has been a while since my last post, not because I have been hiding my Brussels sprouts obsession from you all, but I haven't been doing a whole lot of cooking worthy of being documented. The past six months I've been focused on school, and distracted by my new hobby (rock climbing). I haven't forgotten about my veggies, but I haven't made anything really strange or novel. I've just made lots and lots and lots of dishes with Brussels sprouts. They are so damn good for you, and now that I've realized they aren't always soggy and sulfury tasting I've been trying lots of new dishes with them.