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the roof over your head.
Again, it can help to think
about people who might not
have the same luxuries. It
doesn’t matter if you live in a
mansion or a one-bedroom
apartment. If you have a warm
place to stay, it’s important to
be thankful for that.
Celebrate the Season With a
Grateful Heart
The holidays can be a strain
on our finances, relationships,
and more.
But, instead of letting the
pressure of the season cause
you to feel extra stress, take
a moment to breathe. Look
around you, and consider the
things in your life that you have
to be grateful for. They might
even be things that you find
yourself complaining about!
For example, you might not
want to go to your office’s
holiday party. But, you can be
grateful you have a job that
pays the bills. Or, that you’ll
receive a Christmas bonus.
We have so many things to
be grateful for. When you focus
on that gratitude this time of
year, it can really put the true
meaning of the holidays in
perspective. Thinking about
what the holiday truly means
makes the daily stresses of
the season seem much less
significant.
Still think you may need help
putting things in perspective?
If you need support, or simply
want to take some time to share
your concerns with someone
who can provide some coping
strategies, please contact
Quad Cities Counseling at
563-213-5100.. Together we
can find ways to gratefully
navigate the season.
With
Ela Ersan
Rising Senior
Pleasant Valley High School Student
SHREDDED BRUSSELS SPROUT BACON
SALAD AND WARM CIDER VINAIGRETTE
This shredded brussels sprout bacon (I use turkey bacon), salad is delicious!
Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy
pomegranates, all tossed with a warm cider vinaigrette that’s sweet and tangy.
Your friends and family will definitely be asking for the recipe once you serve the
salad! Note: Nuts can be changed to water chestnuts, wonton pieces, or anything
crunchy if you have anyone with allergies. Happy holidays!
Ingredients
- 6 cups shredded brussels sprouts (about one 12 ounce bag)
- 1 1/2 cups grated manchego or parmesan cheese
- 1/2 cup toasted hazelnuts or pecans, roughly chopped
- 1 1/2 cups pomegranate arils
- 6 thick cut slices bacon, chopped
- 1/3 cup extra virgin olive oil
- 1 medium shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter or fig preserves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh orange zest
- kosher salt and black pepper
- pinch of crushed red pepper flakes
Instructions
1. In a large salad bowl, combine the shredded brussels sprouts,
cheese, hazelnuts, and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp.
Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same
skillet used to cook the bacon over high heat. When the oil
shimmers, add the shallots, cook until fragrant, 2-3 minutes.
Remove from the heat, let cool slightly. Add the apple cider
vinegar, apple butter, thyme, and orange zest. Season with salt,
pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine. Top
the salad with bacon. Serve warm or at room temperature.
Enjoy!
QC Family Focus I December 2021 15