Place a large skillet in the oven and preheat to 325°F.
Add the Sriracha sauce, jam, salt, and pepper in a small mixing bowl. Whisk until smooth.
When the pan is hot, add the olive oil and swirl to coat the pan.
Add the brussels sprouts and return the pan to the oven.
Roast for 20 minutes. Toss the sprouts every 4 or 5 minutes.
Toss well and add the Sriracha mixture. Toss and return the pan to the oven. Roast for 7 to 10 minutes and serve.
Place the garlic in a small bowl and mash with a fork until smooth.
Add 1 tsp olive oil, honey, salt, nutmeg, and pepper and mix until smooth.
Heat a large pan on medium-high heat.
When the pan is hot, add 1 teaspoon olive oil to the pan along with the garlic mixture.
Add the spinach and toss until the spinach is wilted.
Serve immediately.
Place the olive oil in a large skillet. Place the skillet over medium-low heat and add the garlic. Heat the oil and garlic together slowly. Don’t let the garlic turn brown or it will be bitter. Stir occasionally.
When the garlic has cooked for about ten minutes increase the heat to medium-high and add the spinach. Add the salt and sugar.
Cook, tossing frequently, for about 3 minutes until the spinach is wilted. Serve.
Place the oil in a medium skillet over medium heat. Add the shallots and cook gently, stirring frequently, until they are translucent.
Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes, stirring about every five minutes.
Serve immediately.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the cayenne pepper, smoked paprika and shallot.
Stir for about one minute and add the brussels sprouts.
Add the salt, pepper and honey and toss well.
Place the pan in the oven and roast for about 30 minutes until lightly browned. Stir occasionally.
Serve.
Slice the bok choy crosswise into about 1 inch chunks, keeping the white and green parts separate.
Place the mustard, soy sauce and cayenne pepper in a bowl and whisk until smooth.
Heat a large skillet or wok over high heat and add the sesame oil.
Add the white part of the bok choy to the hot pan and toss. Cover and let cook for about one minute.
Uncover and toss. Cook for another minute.
Add the green part of the bok choy and the mustard sauce.
Toss well and cook for 90 seconds.
Serve.
Preheat the oven to 325°F.
Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper.
Mix the spices together until well blended.
Cut the acorn squash in half at one of the shallow ribs. Scoop out the seeds and discard.
Cut each half of the squash into 4 equal slices.
Place the squash slices, one at a time, on the tray, rubbing both cut sides in the oil and spice mixture until well coated. (Use a pair of tongs for this to avoid getting the spices on your hands and risking getting them in your eyes.)
Arrange the squash on the pan so that they are well separated. It’s okay if they are slightly touching.
Roast for 20 minutes.
Drizzle the maple syrup over the squash and turn the slices over. Roast for an additional 10 minutes, or until soft.
Serve.
Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn.
Add the onions and cook for about 2 minutes.
Add the green beans, sugar, salt, and pepper. Stir and cover.
Reduce the heat to medium low and cook for about 30 minutes, stirring occasionally. Serve.
Purchase Brussels sprouts on the large side (about 2 inches wide).
Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through them and remove the center of the sections that are the solid, tough stem. While doing this break the slices up into shredded segments.
Place the shredded sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom of the pot.
Steam over high heat until slightly tender (about 7 – 10 minutes)
While steaming, place the maple syrup, salt and butter in a medium mixing bowl.
Add the cooked Brussels sprouts to the bowl and toss until the sauce is melted and well blended.
Serve immediately.
Place the water in a saucepan fitted with a steamer basket and bring to a boil. Add the broccoli to the basket and steam, covered, 8 minutes.
Remove the broccoli from the saucepan and place on a plate to cool.
Place the sesame oil in a skillet over medium-high heat and add the cashews.
Cook, stirring frequently, for about 1 minute. Adjust the heat so they don’t brown.
Add the shallots and cook, stirring frequently, for 5 minutes.
Add the broccoli, salt, and pepper, and cook, stirring frequently, for 3-5 minutes.
Sprinkle the sesame seeds over the dish and serve immediately.
