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This four part series is brought to you in partnership with our friend Chef Nancy Crocker. These recipes can also all be found (along with so many more!) on her blog Nancy’s Cravings. Wishing you many Eat Well Moments this holiday season!
You love me, you love me not…
Brussel sprouts and cranberry sauce always evoke a definitive reaction from people but I LOVE them both!
My family now thinks that brussel sprouts are the greatest thing and I’ve converted a lot of haters over the years. So many people have grown up eating boiled overcooked, soggy brussel sprouts that taste almost as bad as they look. But take another look at these nutty and tasty morsels. They are truly the best. Like most veggies they need to be served just a little crunchy and are best mixed with something cheesy or smoky.
Don’t be afraid of this vegetable, it’s actually very easy to cook and as long as you don’t over cook it, you can’t go wrong.
AND….then there was cranberry sauce. Who immediately envisioned the jelly solid like thing that comes out of a can? Come on, I know you did. Ok, if you did and immediately thought gross, I would have to agree. But nothing about this recipe is like that sad little canned version. This is fresh, sweet and tart with an amazing texture. The best part though is that it has 3 ingredients and requires no cooking! Five minutes and it’s made. So many people that tell me they hate cranberry sauce at the beginning of the meal ask for the recipe the next day. It’s that good!