I’ll be looking forward to his follow-on January articles. Could you post the recipes for the following that he linked?
Brussels Sprouts with Pistachios and Pomegranate
Millet with Corn, Mango & Shrimp
Salmon and Green Beans in Red Pepper Sauce
Not @linguafood , but happy to share. Should be a free link.
Thanks, @shrinkrap! I’d have to forego the Scotch bonnet/habanero 'cause I don’t do hot/spicy that well, or use a bit of jalapeno instead, but otherwise, it’s a good one after adjusting for a single portion. I just picked up more wild sockeye salmon at Wegmans a few weekends ago in my aim to have more fin fish in my diet this year.
Here are the other two for ya 
Awesome article. Not any craziness, just logical and sensible.
Thanks! The Brussels sprouts recipe looks right up my alley.
Well, you know me — pretty much anything with pistachios is fair game 
Although I’m not too crazy about raw B shproutz.
Shredded, it would be like shredded cabbage for coleslaw…so it might be OK. I’ll cut the recipe way back to just a few servings in case I’m not overly fond of it.
Looking forward to your review. I haven’t even roasted / bought those in eons. I should expand my veg sides again this year
In case the tabbouleh-ish salad doesn’t appeal, I really like this one with apples. I use walnuts (toasted) instead of almonds and skip the mint. As @LindaWhit noted, shredded brussels sprouts are just like cabbage so this salad is really a (vinaigrette-based) slaw.
The first time I ever had Brussels sprouts that I liked was in a type of slaw.
