No. 248Recipe Card Posted on 2 Comments

Roasted Brussels Sprouts & Red Grapes

Roasted Brussels Sprouts & Red Grapes | Bijouxs Little Jewels

Seasonal cooking always feels right. The November market yielded rich red grapes, still warm from the autumn sun, and petite Brussels sprouts. Time to explore a simply roasted side dish, Roasted Brussels Sprouts & Grapes – here come the holidays. Continue reading Roasted Brussels Sprouts & Red Grapes

No. 245Recipe Card Posted on 2 Comments

Autumn Roasted Vegetable Salad

Autumn Roasted Vegetable Salad | Bijouxs Little Jewels

Yes, it’s autumn, but salads can still make the meal. Roast a collection of favorite fall vegetables, add in some healthy greens and toss with a lemony dressing – a fall jewel from the Bijouxs kitchen,  Autumn Roasted Vegetable Salad. Continue reading Autumn Roasted Vegetable Salad

No. 149Recipe Card Posted on 2 Comments

Roasted Winter Panzanella

A winter’s take on a summer dish – panzanella, Italian bread salad, heats up with roasted winter vegetables, as a traditional dressing stand-in or as part of relaxed post-holiday lunch – a recipe for now and later from Bijouxs. Continue reading Roasted Winter Panzanella

No. 132Recipe Card Posted on 4 Comments

Brussels Sprout Salad with Sour Cherries, Hazelnuts and Manchego Cheese

Fall forward! Welcome September with a salad composed of fall flavors that yield to the warm weather that still is at hand – Brussels Sprout Salad with Sour Cherries, Hazelnuts and Manchego cheese – a back-to-work lunch salad to transition the seasons – Fall’s little jewels are on the way.