SIDE DISH
Grapefruit and Avocado Salad
with Lemon Honey Dressing
Contributed by Paige Sparks
Senior Research Coordinator, Sperling Lab
Servings: 2
Ingredients
Salad:
Bibb/Boston/Butter lettuce leaves
1 grapefruit, peeled, sectioned, membranes removed
1 ripe avocado, peeled and sliced lengthwise
Crumbled blue cheese
Dressing:
Juice of 3 lemons
1/2 cup light olive oil or safflower oil
1/4 cup honey
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
We always use safflower oil for the dressing, and the dressing
makes more than needed, so it can be kept for a while!
Method
1. Blend dressing ingredients well (ideally in a blender or food processor,
but a whisk would work!)
2. Create a bed of lettuce leaves and top with grapefruit, avocado, and
bleu cheese.
3. Drizzle on dressing
This is a recipe my family always enjoys in the
summertime. This recipe is from a cookbook that was
created by a group my mother was in when she was
early in her career.
Roasted Brussels Sprouts
with Garlic, Red Pepper Flakes, and Parmesan
Contributed by Lisa Shin
Servings: 6-8
Ingredients
2 1/4 pounds Brussels sprouts, trimmed and halved
6 tablespoons olive oil
1 tablespoon water
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
I don't even like Brussels sprouts
much, but they're good when cooked
this way.
Method
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss
Brussels sprouts, 3 tablespoons oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in
large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and
arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and
roast for 10 minutes.
2. Heat remaining 3 tablespoons of oil in 8-inch skillet over medium heat until
shimmering. Add garlic and red pepper flakes; cook until garlic is golden and
fragrant, about 1 minute. Remove from heat.
3. Remove foil and continue to cook until Brussels sprouts are well browned and tender,
10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt
and pepper to taste. Sprinkle with Parmesan and serve.
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