Roasted brussels sprouts with sriracha aioli - I made this. The brussels sprouts are almost good enough on their own if you had something else to eat with it. I use the sriracha aioli as a dip for avacado slices while I waited for the brussels sprouts to cook which was also delicious.
QUINOA & GREEN BEAN SALAD 1 tablespoon extra-virgin olive oil, plus 1/4 cup for dressing 1 small onion, minced 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 cup quinoa 13/4 cups water 1 pound green beans, trimmed (cut crosswise into 1-inch pieces) 1 cup flat-leaf parsley leaves 3 tablespoons red-wine vinegar
Kale Salad with Warm Bacon Vinaigrette servings 2 c toasted pine nuts, 6 slices bacon 2 T minced shallots c apple cider vinegar 2 tsp brown sugar 1 tsp. Dijon mustard (I sautéed the kale at the end. Did not add mustard) Served as side dish warm)