Fried goat cheese.
You don’t have to say much more to get me excited.
Honestly? You could put fried goat cheese on an anchovy sandwich and I’d devour it (er, actually, that sounds kind of good…)
See? I told you.
This salad features raw Brussels sprouts, which, in all honesty, aren’t something I would eat normally. Cooked Brussels I can do and love, but raw they tend to take on a kind of cabbage-like bitterness that is somewhat off-putting. Similar to kale, as much as raw kale salads are all the rage right now, I do my best to avoid them.
But this salad brings together a brilliant combination of sweet pomegranate seeds and warm, fried goat cheese that, together, cancel out any notes of Brussels bitterness that might still linger. Not to mention it’s downright gorgeous, which might be what drew me in when I first saw it on Pinterest (that and, well, the fried goat cheese).
We added a bit of honey to the dressing, and I think it could do with double the amount of goat cheese (because having a bit with every bite is absolutely necessary), but if you’re looking for a way to tolerate, and even come to love raw Brussels sprouts, this is darn near perfect.
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Granola bars sound so terribly dull and boring. Not nearly glamorous enough for these fine specimens.
Toasted oats folded with sweet honey and brown sugar, and studded with dried tart cherries, cocoa nibs, and slivered almonds with a bittersweet chocolate drizzle: of what these beautiful bars are made.
I’d say they are worthy of a much more lucrative title. Not to mention proper grammar.
I’d call these no-bake, because technically the bars themselves need no baking to take their shape. But a brief toasting of the oats and nuts exclude it from such a designation, although I guess I could call them not-baked-just-toasted.
Anywho, these bars are my attempt at a snacking solution. I don’t know about you, but I seem to get hungry in 3 or 4 hour increments. And if I wait too long between breakfast and lunch, or especially between lunch and dinner, I get shaky and irritable and all-around cranky. So I usually grab a handful of whatever sweet bites happen to be open, usually Trader Joe’s dark chocolate peanut butter cups or sea salt and cocoa almonds or Hershey’s mint truffle kisses.
Not a bad thing, necessarily, but I wish my snacks had a bit more substance and a bit less sugar.
Since I’m never (ever) going to be the type to grab a handful of baby carrots as a snack, these bars are my compromise to myself. With oats and nuts and dried fruit, they’re more substantial than pure chocolate. But they also appease my sweet-tooth and chocoholic-tendencies with honey, cocoa nibs, and a swirl of chocolate.
That’s what I call a win-win.
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First of all, thank you all for kind words and support on yesterday’s post. It makes us so happy to hear you enjoyed the behind-the-scenes look and are as excited for the book as we are. While Breakfast for Dinner doesn’t officially hit stores until February 12th, we just happen to have a few extra copies sitting around. Actual, physical copies.
And we’re giving them away. To you. Today. Three weeks before they are released into the wild.
And hey, we’ll even sign them for you!
Giveaway is now closed. Thanks for entering!
Congrats to our lucky winners: Maryam (#759), Abby (#857), Katie (#280), Lisa (#87), and Elyssa (#618)! Remember, you can still pre-order a copy of the book via Amazon or you can purchase an autographed copy directly from us (will ship on February 12th).
Thank you to everyone for your heartfelt congratulations and well wishes. We hope you enjoy this book as much as we enjoyed making it!
I thought you all might like a little behind the scenes look at the making of our new book. You know, just in case you thought writing a cookbook was glamorous or something.
I promise you, it’s not.
Pajamas? What pajamas?
The entire book (all 58+ recipes) were developed and tested in our kitchen and shot in our living room. From pancakes to margaritas, we did it all.
And oh boy, did we make a mess.
We have three cats, you know. Not that you’d know from these shots. One of them was much more involved in this whole process than the other two. And by involved I mean usually in the way.
Kind of cool to see the process and the final product. The beautiful final product. The book is a sturdy hard-cover book with embossed lettering and thick matte pages, a real testament to the quality and thought that Quirk puts into their books. I can’t stop touching it.
Cover shot, take two. Those burgers were not fun. Although they were delicious.
Now who wants to come help clean up?
Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! officially hits stores February 12th. That’s like, less than a month away (eep!) And if you’re in Nashville, San Fran, Napa, and Memphis: get your frying pans ready, because we’ve got book signing events planned in your area during the month of February. We’d love to meet you! You can also buy a super special autographed copy directly from us. Signed by the two of us. Not Sgt. Pepper though. Because he can’t hold a pen.
And uh, don’t miss tomorrow’s post. You may (just may) get an opportunity to win one before the publication date. But shh, you didn’t hear that from me.