Salmon Cakes with Asparagus Risotto
Date night, done right!
Let me tell you. In the run up to Thanksgiving, food bloggers eat A LOT of Brussels sprouts. Everyone loves them these days, and they are on the menus of all the restaurants we are invited to check out. And then we are making our own recipes to put on our blogs, weeks ahead of the holiday (we won’t talk about how long I’ve been sitting on these photos). You’d think after all of that, I’d get kind of sick of them.
These babies are one of my favorite foods. I love shredding them in a crunchy salad. I love roasting them with excellent quality olive oil. And in this recipe, I roasted them with freshly squeezed orange juice and butternut squash. I think it might make a return appearance for us on Thanksgiving.
I am pretty sure that there are Turkey People and Side People when it comes to Thanksgiving (assuming that everyone is a Dessert Person). I am the latter. I want my plate piled high with veggies and breads and cheese. The turkey, I will save for eating mostly as leftovers.
But I think that both the Side People and the Turkey People will both agree that this side is a great addition to their holiday table. They’re easy, freshly flavored and they’re actually pretty good for you!