Carolyn Coffin Coaching

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Prosciutto Wrapped Asparagus

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Prosciutto wrapped asparagusSophisticated yet simple, this salty and savoury appetizer is the perfect beginning to any fancy dinner party.

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Prosciutto Wrapped Asparagus
Recipe type: Side Dish
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 pounds asparagus, trimmed
  • 1 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 16 paper-thin slices prosciutto (2 packages)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Trim off tough ends of each asparagus.
  3. Drizzle with olive oil and brush to coat evenly.
  4. Sprinkle with sea salt and pepper.
  5. Wrap 4-5 spears of asparagus in one slice of prosciutto.
  6. On a parchment-lined baking sheet, roast until asparagus is tender, about 10-15 minutes.
  7. Arrange on a platter and serve warm.

 

Spiced Nuts

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Spiced nutsSpiced nuts are a great go-to dish for entertaining. Scatter a few small bowls where your guests tend to gather for drinks and conversation, and watch them disappear.

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Spiced Nuts
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup pecans
  • 3 Tbsp butter, melted
  • 2 Tbsp Maple syrup
  • 2 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • ½ tsp ground cinnamon
  • ½ tsp salt
Instructions
  1. Preheat oven to 300F.
  2. Place nuts in a large bowl.
  3. In a separate smaller bowl, combined melted butter, Maple syrup, rosemary, thyme, and cinnamon. Stir until thoroughly combined.
  4. Pour this mixture over the nuts and toss to coat evenly.
  5. Transfer nuts to parchment-lined baking sheet and sprinkle with salt.
  6. Cook for 10 minutes, stir, then return to oven for another 10 minutes. If not toasted enough, bake for an additional 2 minutes.
  7. Allow nuts to cool completely before serving. Keep them refrigerated for up to a week.

 

Brussels Sprout Coleslaw

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Brussels sprout coleslawThis is a favourite side dish in my house. It’s a great way to get the goodness of Brussels sprouts while disguising them from someone who may not like the regular steamed option. By cooking the sprouts in bacon fat and topping them with pecans, you’ll completely forget that these tiny cabbages are good for you!

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Brussels sprout coleslaw
Recipe type: Side Dish
Cuisine: American
Prep time: 
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Total time: 
Serves: 6 servings
 
Ingredients
  • ½ pound bacon, cooked (choose a brand that is low in sodium and nitrates)
  • 2 Tbsp bacon fat
  • ½ pounds Brussel sprouts, trimmed
  • ½ cup onions, minced
  • DRESSING
  • ¼ cup Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon fresh ground pepper
  • GARNISH
  • 1 cup pecan halves
Instructions
  1. Cook bacon over medium heat. Save drained fat.
  2. Wash and trim Brussels sprouts. Grind Brussels sprouts and bacon until they are the consistency of coleslaw. A food processor works well for this, but other devices like a cheese grater, Magic Bullet mixer or Slap Chop work too. If all else fails, slice using a knife.
  3. Warm bacon fat in a stovetop pan over medium heat and add onions. Cook until translucent.
  4. Add sprouts and bacon.
  5. Whisk together all dressing ingredients and pour over sprouts.
  6. Cook over low to medium heat for about 5 minutes, stirring frequently.
  7. Remove from heat and transfer to serving bowl.
  8. Garnish with pecans if desired.
  9. This recipe can be enjoyed both warm and cold.

 

 

 

Sweet Potato Soufflé

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Sweet Potato SouffleThis elegant sweet potato soufflé side dish, seasoned with Maple syrup and cinnamon, is so tasty it almost feels like dessert. As an added bonus, it is not at all intimidating to make. It can be enjoyed all year long, but in our house we tend to bring it out with the rest of our “comfort foods” in fall when the weather turns cold, particularly over Thanksgiving weekend.

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Sweet Potato Soufflé
Recipe type: Side Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 large sweet potatoes, peeled and chopped
  • 2 eggs
  • ⅓ cup butter
  • ¼ cup coconut or almond milk
  • 3 Tbsp Maple syrup
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Peel sweet potatoes and chop into 2-inch pieces.
  3. Cover with water in medium pot and bring to a boil.
  4. Cook until fork tender, about 20-25 minutes.
  5. Place boiled sweet potatoes into food processor or mixer.
  6. Add remaining ingredients and blend until smooth.
  7. Pour mixture into large soufflé dish and bake for 45-60 minutes.
  8. You want the soufflé to jiggle slightly when gently shaken.

 

Kale Chips

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Kale is nothing short of a superfood! Not only is it brimming with vitamins K, A, and potassium, it also delivers a healthy hit of calcium, magnesium, and immune-boosting vitamin C.

You can use the leaves to make baked kale chips, which are a crunchy, nutritious snack. Best of all they are super easy to make.

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Kale Chips
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 1 bunch kale
  • TOPPING CHOICE #1
  • 1 Tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp red chili flakes
  • TOPPING CHOICE #2
  • 1 Tbsp olive oil
  • ¼ tsp garlic powder
  • ⅛-1/4 tsp chili powder
  • TOPPING CHOICE #3
  • 2 Tbsp coconut oil
  • 2 Tbsp Maple syrup
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
Instructions
  1. Preheat oven to 325 F.
  2. Wash kale leaves and separate from stalk. Dry thoroughly so no moisture remains.
  3. Line baking sheet with parchment paper.
  4. Lay kale leaves out on parchment paper and brush with a mixture of either topping
  5. choice. Alternatively, you could place kale in a large bowl, pour topping, and toss with
  6. hands until evenly coated.
  7. Bake for ~15 minutes or until crispy (no need to flip).
  8. Note: Kale chips quickly go from perfect to overcooked. Keep a close eye on them toward the end of baking.
  9. Remove from oven and let cool.