Elevate your appetizer game with Sardine Crostini featuring the exquisite Nuri Spiced Sardine Pâté—a symphony of bold flavors on a crispy canvas, promising a gourmet delight in every bite.
Sardini Crostini with Nuri Sardine Pâté
In The Kitchen
Mussels + Chips
Pantry Puttanesca with Fishwife Sardines
Atomic Balsamic Roasted Brussel Sprouts
Ingredients:
1/4 cup extra-virgin olive oil
3 Tbsp. The General's Atomic Balsamic
1 Tbsp (or more) honey
2 tsp Kosher salt
3 large garlic cloves, finely grated
Freshly cracked black pepper
2 lb. brussel sprouts, trimmed, halved, and quartered if large
Flaky sea salt
Optional: Crumbled Bacon as a topping
Directions:
Place a rimmed baking sheet on middle rack in oven; preheat oven to 425 degrees F. Stir together 1/4 cup extra-virgin olive oil, 3 Tbsp Atomic Balsamic, 1 Tbsp. honey, 2 tsp kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper.
Taste mixture and add some more honey if needed. Add the trimmed, halved, and quartered Brussel sprouts, along with any loose leaves; toss to coat.
Carefully remove baking sheet from oven. Using tongs, arrange Brussel sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25-30 minutes. Sprinkle with flaky sea salt.
If using bacon, sprinkle the crumbled pieces over top of your brussels just prior to serving.
Thanksgiving 101: How to Brine
Did you know that there are two ways for you to brine a turkey? Let ITK help guide you on your way to your best Thanksgiving feast yet. Choose the method that best fits your kitchen space and cooking timeline!