Archive for January 2017

Maple Brussels Sprouts and Crispy Polenta with Cranberry Chutney

Serves 4-6 This dish is featured on the winter menu at the terrain Garden Cafe-Westport. Brussels Sprouts • 4 cups Brussels sprouts • 1 teaspoon extra-virgin olive oil • 1 tablespoon maple syrup • 2 tablespoons apple cider 1. Blanch Brussels sprouts in boiling water until soft, about 6 minutes. 2. Transfer them to a…

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