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Wintery DaysMenu

Appetizer Appetizer alad with Fennel Walnuts - Parmesan Cheese

Pomegranate Arils + Fine Olive Oil

Main Course Main Course

Crispy Crab Sandwich with Buttermilk Ranch SlawPickles + Dill

Dessert Dessert ide Chili with Plant Based Crumble + Avocado with ream

Yield: 6 Portions

Yield: 6 Portions

1 cup walnuts

1 pound brussels sprouts, ends trimmed

1 small garlic clove, finely grated

2 tablespoons fresh lemon juice

¼ cup grated Parmesan plus (about 2 ounces) of shaved Parmesan to taste salt to taste freshly ground pepper

1 fennel bulb, quartered, cored and thinly sliced lengthwise

1 apple quartered, cored and thinly sliced lengthwise

½ cup pomegranate seeds

1 cup mint leaves, coarsely chopped

½ cup parsley, tender leaves and stems, coarsely chopped

3 tablespoons olive oil

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, around 5 minutes or so.

Place brussels sprouts in a large bowl with garlic, 2 tablespoons lemon juice, ¼ cup Parmesan and season with salt and pepper. Toss sprouts until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.

Add walnuts, fennel, apple and pomegranate seeds to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper to taste Garnish with shaved Parmesan cheese

Enjoy!