Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Kale and Shaved Brussels Sprouts Salad with Slivered Almonds

Kale and Shaved Brussels Sprouts Salad with Slivered Almonds

dontmissmyplate
Vegetarian, Salads

One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?

Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.

This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?

Ingredients

1/2 large bunch kale chopped

1 1/2 cups shaved Brussels sprouts

1/3 cup parmesan cheese, shaved

1 teaspoon truffle oil

1/4 cup parmesan cheese, grated

Silvered almonds

Simple vinaigrette:

1/2 cup olive oil

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcester or soy

1 tablespoon honey

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Instructions

In a small bowl, whisk your vinaigrette ingredients until combined, set aside.

In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.

Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!

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