Broccoli Cole Slaw

Broccoli Cole Slaw

Ingredients:

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) broccoli cole slaw
1/4 cup sunflower seeds
chopped green onions for garnish

Dressing Mix
3/4-cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Roasted Brussels Sprouts

1-1/2 pounds of Brussels Sprouts
3-Tablespoons good olive oil
3/4-teaspoons kosher salt
1/2-teaspoon freshly ground black pepper


Preheat oven to 400 degrees.

Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.