Creamy Celery Root, Fennel and Apple Slaw

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From Guy’s Big Bite with Guy Fieri

Creamy Celery Root, Fennel and Apple Slaw
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Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Creamy Celery Root, Fennel and Apple Slaw
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Votes: 1
Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Ingredients
Servings: side dish sized servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
  3. Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
  4. Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
  5. Pour the dressing over the vegetables and toss well.
  6. Fold in the dried cranberries.
  7. Taste, and season with salt and pepper if needed. Enjoy!
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Black Bean and Tomato Quinoa

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Black Bean and Tomato Quinoa
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
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Turkey Lettuce Wraps

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Turkey Lettuce Wraps
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Rating: 0
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
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Stuffed Endive

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Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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Brussels Sprouts with Walnuts

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Brussels Sprouts with Walnuts
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Votes: 8
Rating: 3.88
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Brussels Sprouts with Walnuts
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Votes: 8
Rating: 3.88
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Ingredients
Servings:
Units:
Instructions
The Sprouts
  1. Prepare your mise en place.
  2. Cut each sprout in half lengthwise and then in half again to make little wedges.
  3. Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
  4. Bring water to a boil over high heat.
  5. When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
  6. Steam for 8 minutes or until the sprouts are bright green. Remove from heat immediately.
  7. Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
  8. Dump the cooked sprouts back into the hot pan.
Layer The Flavors
  1. Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
  2. Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
  3. Add the chopped walnuts, and stir to mix well.
  4. Taste and season with salt and pepper to taste.
  5. Serve hot as a side dish or cold as part of a salad.
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