Fall Galette

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I kind of got creative here.  And, thankfully this dish turned out wonderfully.  I used what I had on hand, and what is in season: potatoes, kale, apples, cranberries, brussels sprouts and turned it into a galette (a fancy word for a pie/pizza).

Ingredients:

2 red potatoes

a few kale leaves

a handful of brussels sprouts

1 apple (granny smith, or fuji – something crisp)

dried & sweetened cranberries

Parmesan cheese

salt

pepper

garlic powder

onion powder

fresh garlic

pie crust

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Directions:

1) boil the potatoes until you can pierce them with a fork, let cool.

2) thinly slice all of the vegetables and the apple.  Slice large-ish pieces of the Parmesan cheese with a vegetable peeler.

3) in a skillet, heat up some olive oil and once hot throw in the brussels, kale leaves, and crushed garlic – lightly season with salt, pepper, garlic & onion powder.  Remove from pan and set aside.

4) add more olive oil to the hot skillet.  Throw in the sliced potatoes in, lightly season with salt, pepper, garlic & onion powder.

5) on a floured surface roll out your pie crust then pace on a baking dish.  Spread the cooked & seasoned veggies on top of the pie crust.  Arrange the sliced apples on top, and then the slices of cheese on top of the apples.

6) Bake in a pre-heated 350 degree oven for about 30-45 minutes until the crust is golden brown.  After the galette has cooked sprinkle the cranberries on top and serve hot.

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Pancetta, Cranberries & Candied Walnuts Brussels Sprouts

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As a child I hated Brussels sprouts.  That’s because my grandma boiled them, and probably only put salt, pepper and butter on them.  Yuck.  Now, I have learned to either bake or pan fry them with olive oil and to add some other seasonings – the seasons that I add are still pretty basic, but man oh man do they make these round little green veggies amazing!

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I typically only put olive oil, salt, pepper, garlic & onion power on Brussels sprout when I eat them for dinner.  But for Thanksgiving this year I decided to add a little bit of color and a lot of flavor to these vegetables that so many children and adults hate.  I wanted to make my friends believers of these little things.

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So, here’s what I did.  This served about 12 people, since it was Thanksgiving and we had so many sides.  I think this amount would serve 4 or so if it’s just for a regular meal.

Ingredients:

pancetta, one package

Brussels sprouts, 1 pound

salt

pepper

garlic powder

onion powder

dried cranberries (sweetened or unsweetened, your preference)

candied walnuts (or pecans)

grated Parmesan cheese

Directions:

1.Wash the Brussels sprouts, chop of the stem end, then slice each into 4ths.

2. Cut the pancetta up into little squares and begin to heat in a large skillet.  Once the pancetta is hot, add the sliced Brussels sprouts.  Stir and sprinkle with the seasonings, stir again.

3. Add 1/4 cup of water and cover for about 10 minutes stirring occasionally.  Remove the lid and let the Brussels sprouts get crispy.

4. Right before serving stir in a handful or two of the dried cranberries, the candied walnuts and the grated Parmesan cheese.

5. Scoop out into a fancy dish and sprinkle with the remaining grated Parmesan cheese.  Serve warm.

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