I am so excited to introduce my new project with The Fearless Flying Kitchen – SWASHBUCKLED!!
My best friend, Marie, lives a block away and works at Trader Joe’s. Every week, she is going to bring over FOUR INGREDIENTS that are absolutely random and completely unknown to me. My challenge is to create a dinner with what she brings to me and what I have in my fridge, freezer, and pantry. We film the whole thing for you to witness, and we call it SWASHBUCKLED!
Here is the first episode, followed by the recipes of what we came up with. I hope you enjoy, and let me know what you think about our new show in the comments!
Recipe by Amanda Hibshman, RDNSunchoke and Fennel Chicken Picatta
Ingredients
Directions
Arugula and Shaved Brussels Sprouts Salad with Roasted Coconut Sesame Seeds
Ingredients
- 1 Cup arugula
- 1 Cup Shaved Brussels Sprouts
- 1/2 Cup Blueberries
- 1/2 Cup Strawberries, Sliced
- 1/4 Cup Organic Coconut and Sesame Seeds Clusters
- Fresh Ground Salt and Pepper
- Dressing:
- 2 Tbsp Apple Cider Vinegar
- 1 Lemon Juiced
- 3 Tbsp Olive Oil
- 1 Tbsp Honey
Directions
- Mix together dressing ingredients. Rinse arugula, Brussels sprouts and fruit and dry completely.
- In a separate bowl, combine arugula, shaved Brussels sprouts, salt, pepper, and a few tablespoons of mixed dressing. Add fruit and toss well. Arrange on plate and add coconut and sesame seed clusters.
Pingback: SWASHBUCKLED! (S1E7): Uncle Gary’s Challenge | The Fearless Flying Kitchen