• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupper

March 17, 2013 by hipfoodiemom 59 Comments

Facebook
Pinterest42
Twitter
Yummly
42Shares

Brownedbutter_brusselssprouts_Hip Foodie Mom

 

So, Spring is in the air and I am so excited! We’re starting to see little flowers blooming all over the park and daffodils, a flower that honestly I never paid much attention to before, seem to be everywhere. Now, I think they are so pretty and will definitely be buying a lot this season.  So, in honor of spring, today, it’s all GREEN foods my friends. And we’re celebrating vegetables.

 

brussels sprouts_Hip Foodie Mom

 

I am currently obsessed with brussels sprouts. Roasted Brussels Sprouts to be exact. Even with just olive oil, salt and pepper, these babies are delicious. . but now that I have started experimenting with different recipes and adding different ingredients, I love pairing the brussels sprouts with other things and adding texture, different flavors and crunchiness.

 

vertical_brusselssprouts_Hip Foodie Mom-7

 

This dish was inspired by my love affair with brussels sprouts and by a recent episode of Unique Eats. They featured a restaurant called, M.B. Post in Manhattan Beach, CA, where chef and co–owner David LeFevre is “bringing a playful, artisan menu of small shared plates, hand–crafted cocktails, and small production wines to the South Bay.” They featured David’s Brown Butter Brussels Sprouts with Saba and Emmenthal. They seriously had me at brown butter. Brown butter + my beloved brussels sprouts? Are you kidding me?! I wish I had thought of this but this was all David.  And this dish is phenomenal. I, of course, tweaked some things and added some things. .  namely pancetta and crispy shallots.

 

And for the vegetarians, all you have to do is omit the pancetta. I took a quick poll on Facebook and everyone said yes to adding pancetta so that’s how we had it. Truthfully, this dish would be just as delicious without it. So, totally up to you. Again, I love all of these flavors together and the added crispy shallots and hazelnuts just bring everything together for me.

 

I loved this.

 

And my meat-eating husband who doesn’t like brussels sprouts (sacrilege!) actually liked this and ate everything.  I hope you enjoy!

 

close_up_bs-6

 

If you have never browned butter before, this link is great. And if you have never toasted hazelnuts before and don’t know how to remove the skins, click here, look at the recipe card, under instructions.

 

Print Recipe

Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupper

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer or Main
Servings: 2 -3
Author: Hip Foodie Mom

Ingredients

  • 1 stick butter sliced
  • 1-2 pounds Brussels sprouts scored on the base (if needed) and halved
  • salt and pepper
  • pancetta optional
  • peanut oil or vegetable oil
  • about 2 large shallots sliced into long strips
  • ½ cup toasted and halved hazelnuts
  • grated Emmental or Gruyère cheese
  • few sprigs of fresh thyme optional
  • a dash or 2 of aged balsamic vinegar

Instructions

  • Preheat oven to 300 degrees.
  • Heat a thick-bottomed skillet over medium heat. Add the sliced butter (so it melts more evenly) whisking frequently. Continue to cook the butter. Once melted the butter will foam up a bit, then subside. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further.
  • Using a cast iron skillet or non-stick skillet, pour in your browned butter and add the Brussels sprouts, cut side down. Cook until they are dark brown and well caramelized on the cut surface. Season them with salt and pepper and then transfer to a baking dish or prepared cookie sheet and place in the oven to roast for about 7-8 minutes, depending on the size of your brussels sprouts. You just want to ensure they are cooked all the way through but not overcooked.
  • While the Brussels sprouts are roasting in the oven, pan fry your pancetta over medium-high heat until the desired crispiness has been reached. Remove from pan and set aside.
  • In a small skillet, heat about 1/4 inch of the oil until shimmering. Add the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, or for about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
  • Once the Brussels sprouts are ready, remove from the oven. To plate: plate your Brussels sprouts, next, add the pancetta if using, then sprinkle the hazelnuts, grated cheese and a few fresh leaves of thyme over the Brussels sprouts. Lastly, top with a mound of the crispy shallots and very lightly drizzle (you don't need much) the aged balsamic vinegar on just before serving.

Recipe adapted from David LeFevre

 

aerial_shot_bs_2-4

 

Sunday Supper

Our first day of Spring, March 20th, is right around the corner! Let’s warm up around the table with our friends from our #SundaySupper team and share delicious spring time recipes! Whether it’s St. Patrick’s Day green, green food or spring inspired, there’s something here to please your taste buds!

 

Breakfast

  • Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
  • Shrimp and Leek Quiche by Gourmet Drizzles
  • Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
  • Asparagus and Spring Onion Frittatta by Country Girl in the Village
  • Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian

 

Apps, Bread, Salads, Soups and Dressings:

  • Gluten Free Irish Soda Bread by The Meltaways
  • Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
  • Asparagus Gazpacho by The Not So Cheesy Kitchen
  • Spinach Bacon Salad by In The Kitchen with Audrey
  • Anchovy and Egg Salad by Pescetarian Journal
  • Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
  • Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
  • White Asparagus & Salmon Spring Salad by Family Foodie
  • Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
  • Bacon & Egg Spring Salad by Daddy Knows Less
  • Green Garbanzo Hummus by Soni’s Food

 

Main and Sides:

  • Pea Shoot Risotto by Small Wallet, Big Appetite
  • Creamy Meyer Lemon Pasta by Juanita’s Cocina
  • Sweet Ginger Scallion Noodles by What Smells So Good?
  • Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
  • Coddle for St. Patrick’s Day by Noshing With The Nolands
  • Corned Beef Cabbage Rolls by Curious Cuisiniere
  • Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
  • Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
  • Berry Tacos by Peanut Butter and Peppers
  • Asparagus and Prosciutto Bundles by Diabetic Foodie
  • Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
  • Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

 

Desserts:

  • Key Lime Cheesecake by The Foodie Army Wife
  • Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
  • Coconut Raspberry Layer Cake by Gotta Get Baked
  • Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
  • Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
  • Strawberry Sorbet by Magnolia Days
  • Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
  • Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
  • Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
  • Lemon Roll Cake by The Ninja Baker
  • Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
  • Candied Flowers by Cindy’s Recipes and Writings
  • Lemon Citrus Cookies by Mom’s Test Kitchen
  • Mini Fruit Tarts by Big Bear’s Wife
  • Faux Fried Ice Cream by Neighborfood
  • Watergate Salad by Cupcakes and Pearls Blog
  • Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

 

Beverages:

  • Guinness Beer Milkshake by The Urban Mrs
  • Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!

 

 

 

 

You might also like...

  • Instant Pot Beef Stew. Hearty, filling and oh so delicious. If you have an instant pot, you need to make this recipe!Instant Pot Beef Stew Recipe
  • Delicious Spinach Artichoke Rice BowlBest Summer Spinach Artichoke Rice Bowl with Vegetables
  • Individual Cheese Snack Plates for the holidays! Put together individual, customized cheese snack plates for your family!Individual Cheese Snack Plates
Facebook
Pinterest42
Twitter
Yummly
42Shares

Related Recipes

Filed Under: Appetizers, Meals, Side Dishes, Vegetarian

« Lemon Ginger Thyme Shortbread Cookies
UNREAL Candy. Get Unjunked, yo. »

Comments

  1. 30A EATS says

    March 17, 2013 at 3:49 am

    You had me with Brown Butter-Brussel Sprouts- but to add pancetta…looks like a dream recipe to me!

    Reply
  2. Paula @ Vintage Kitchen says

    March 17, 2013 at 6:09 am

    I share your feeling about roasting and brown butter. Life in the kitchen changes completely once you discover them. This is a stunning plate of brussels sprouts! All the ingredients are delicious and can´t wait to try this one Alice!

    Reply
  3. Shelby | Diabetic Foodie says

    March 17, 2013 at 7:42 am

    Anyone who thinks they don’t like brussel sprouts should try your dish. I’ve made something very similar and it’s converted more than one hater.

    Reply
  4. Jen @JuanitasCocina says

    March 17, 2013 at 7:50 am

    OMG. I am SO obsessed with brussel sprouts! I cannot wait to try this!

    Reply
  5. Bea says

    March 17, 2013 at 9:09 am

    Yes to brussel sprouts 🙂 This house is also a wee bit obsessed with those delectable beauties and it seems that I can never make enough. Oh so delicious and the addition of pancetta along with crispy shallots sounds divine!!!

    Happy Spring to you and yours 🙂

    Reply
  6. Liz says

    March 17, 2013 at 10:22 am

    Oh, Alice, if this doesn’t turn the hubby into a Brussels sprouts lover, I don’t know what will! Such a fantastic recipe!

    Reply
  7. Shannon @VillageGirlBlog says

    March 17, 2013 at 11:09 am

    I love love love brussel sprouts! These look super tasty with the pancetta. Yumm-o!

    Reply
  8. Conni @FoodieArmyWife says

    March 17, 2013 at 12:38 pm

    Oh. My. Goodness. I literally gasped at the first photo. I MUST make this!!
    Crispy pancetta and shallots…I could eat a whole pan of JUST those!

    Reply
  9. Laura | Small Wallet, Big Appetite says

    March 17, 2013 at 1:50 pm

    I have been so excited about this recipe ever since you talked about it on Facebook. I am making this dish this week no matter what! I can’t wait to eat it.

    Reply
    • hipfoodiemom says

      March 18, 2013 at 9:51 am

      Laura! I hope you enjoy it! Let me know how it works out for you! all the best, Alice 🙂

      Reply
  10. Alaiyo Kiasi-Barnes says

    March 17, 2013 at 3:11 pm

    You and I are in sync right now. I’ve got some Brussels sprouts cooking it in the fridge, and I have plans to roast them tonight. My appetite was piqued when I saw a feature on Brussels sprouts recently on the Cooking Channel’s “The Best Food I Ever Ate.” I forget the restaurant, but they used ghee to brown the sprouts before roasting. Great looking dish, here!

    Alaiyo

    Reply
  11. Lane @ Supper for a Steal says

    March 17, 2013 at 5:36 pm

    This looks like the perfect way to enjoy brussels sprouts. I had some delicious ones at a restaurant in Denver that were pretty similar to this.

    Reply
  12. The Wimpy Vegetarian says

    March 17, 2013 at 6:03 pm

    I am totally going to make this, Alice. I love Brussels sprouts, and I’m always looking for great recipes for them. Pinning this one right now!

    Reply
    • hipfoodiemom says

      March 17, 2013 at 8:45 pm

      I hope you like it! Please let me know how it works out for you! 🙂

      Reply
  13. Amy Kim (@kimchi_mom) says

    March 17, 2013 at 8:41 pm

    There is so much goodness going on here. I love roasting brussels sprouts, but I never thought to add cheese.

    And of course, your photos are totally gorge!

    Reply
    • hipfoodiemom says

      March 18, 2013 at 9:12 am

      Thank you, Amy! you are so sweet!

      Reply
  14. The Ninja Baker says

    March 18, 2013 at 1:53 am

    Divine! Thank you for the intro to this recipe, Alice. And for mentioning MB Post. Manhattan Beach is a very do-able drive =)

    Reply
    • hipfoodiemom says

      March 18, 2013 at 6:58 am

      OMG, you have to go!

      Reply
  15. Amy (Savory Moments) says

    March 18, 2013 at 3:30 am

    I adore brussel sprouts – these ones look perfectly caramelized and I love the crispy shallots on top – delicious!

    Reply
    • hipfoodiemom says

      March 18, 2013 at 4:01 pm

      Thank you, Amy! Yes, I love shallots and the crispy shallots added more flavor and texture for me!

      Reply
  16. Diana @GourmetDrizzles says

    March 18, 2013 at 5:31 am

    Wow, this looks and sounds incredible! I also love roasted brussels, and with all these yummy additions, it sounds heavenly! I also love that you added gruyere to it- what a lovely idea… mmmm!

    Reply
  17. Soni says

    March 18, 2013 at 7:49 am

    Ooh I love your brussel sprouts and with the brown butter,bacon and panchetta even the haters are going to love this dish 🙂 Looks phenomenal 🙂

    Reply
    • hipfoodiemom says

      March 18, 2013 at 3:49 pm

      Thank you so much, Soni!

      Reply
  18. Helene Dsouza I Masala Herb says

    March 18, 2013 at 8:07 am

    For sure with pancetta! So if your meat eating husband liked it then mine will like it as well. hm I think so I ll go and look for brussels sprouts tomorrow. Thank you for the inspiration and recipe Alice. =)

    Reply
    • hipfoodiemom says

      March 18, 2013 at 3:48 pm

      Of course! If you do try this, please let me know how you like it. . and your husband too! 🙂 all the best, Alice

      Reply
  19. Sarah | Curious Cuisiniere says

    March 18, 2013 at 8:49 am

    Pancetta and brussels sprouts, can you get any better than this?!

    Reply
  20. Sarah Reid, RHNC (@jo_jo_ba) says

    March 18, 2013 at 2:24 pm

    Browned butter makes peasant food so much more upscale, not to mention delicious!

    Reply
  21. Nancy/SpicieFoodie says

    March 18, 2013 at 2:43 pm

    Oh wow! My mouth is watering. I love brussels sprouts so much and your recipe sounds fantastic. Do you think it would work okay with frozen and defrosted brussels sprouts? Thanks!

    Reply
    • hipfoodiemom says

      March 18, 2013 at 3:47 pm

      Hi Nancy, I would think so (but I have never tried with frozen), just make sure you pat down the brussels sprouts with paper towels so they are completely dry before you cook them. If you try this, please let me know how they turn out!

      Reply
  22. Martin D. Redmond says

    March 18, 2013 at 7:53 pm

    In a word – Amazing! I’ve just recently fallen in love with roasted brussel sprouts after avoiding for many year. Pinning this recipe! Looks fantastic!

    Reply
    • hipfoodiemom says

      March 18, 2013 at 11:39 pm

      Thank you, Martin!

      Reply
  23. Angie @ Big Bear's Wife says

    March 19, 2013 at 8:18 am

    Great way to have Brussels Sprouts!!

    Reply
  24. Nancy @ gottagetbaked says

    March 19, 2013 at 12:07 pm

    You can make anything amazing and delicious, Alice! I’ve only had brussel sprouts once in my life, when I was a teenager. They were horrible – steamed, mushy, and pungent. Blech. I’m sure that your version is a thousand times better. The beautiful char on the brussel sprouts and the crispy pancetta and shallots are calling my name.

    Reply
  25. Cindys Recipes and Writings says

    March 20, 2013 at 2:56 am

    Alice this sounds sooooo good!

    Reply
  26. Sarah @ SimplyScrumptiousBySarah says

    March 21, 2013 at 5:20 pm

    I love brussel sprouts! These look amazing!!! 🙂

    Reply
  27. Christine @ 24 Carrot Kitchen says

    April 9, 2013 at 4:41 am

    What a wonderful site! I am the only one in my home that likes (adores) brussel sprouts. I am hoping with this recipe, I can convert at least one person.

    Interestingly, I was reading a few months ago that there is a “gene” that determines if you like them or not! I’ve got the gene because I love them.

    Reply
  28. Lawerence Ridgell says

    April 22, 2013 at 12:32 pm

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.`

    My very own blog
    http://www.caramoan.co/caramoan-tour-package/

    Reply
  29. Bec @ Cook Love Eat says

    January 1, 2017 at 5:34 am

    Love brussel sprout recipes also – but this is a better idea – love the combination of ingredients!

    Reply
  30. miajavria says

    March 27, 2019 at 1:41 am

    Good articles and good information. Please give me DO FELLOW backlink.
    You can read does-eating-too-much-sugar-cause-diabetes

    Reply

Trackbacks

  1. Raw Cucumber Sandwich with Avocado and Spinach Sauce #SundaySupper - Mama's Blissful Bites says:
    March 17, 2013 at 4:43 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  2. Strawberry Sorbet Recipe for #SundaySupper | Magnolia Days says:
    March 17, 2013 at 5:14 am

    […] Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots by Hip Foodie Mom […]

    Reply
  3. Pink Water Kimchi (Nabak Kimchi) #SundaySupper says:
    March 17, 2013 at 5:47 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  4. Asparagus and Prosciutto Bundles for #SundaySupper « Diabetic Foodie says:
    March 17, 2013 at 6:03 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  5. Green Garbanzo Hummus says:
    March 17, 2013 at 6:19 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  6. Salmon and Asparagus Spring Salad — Family Foodie says:
    March 17, 2013 at 6:23 am

    […] <li>Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by <a href=”http://hipfoodiemom.com/2013/03/17/brown-butter-brussels-sprouts-with-pancetta-and-crispy-shallots-f…” target=”_blank”>Hip Foodie Mom </a></li> <li>Raw Cucumber […]

    Reply
  7. Coddle for St. Patrick's Day #SundaySupper | Noshing With The Nolands says:
    March 17, 2013 at 7:08 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  8. Coconut Raspberry Layer Cake for #SundaySupper Spring Recipes | gotta get baked says:
    March 17, 2013 at 8:10 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  9. Wines to Pair with Springtime #SundaySupper Dishes - ENOFYLZ Wine Blog says:
    March 17, 2013 at 8:22 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  10. Asparagus Pesto w/Heirloom Fingerlings & Orecchiette #SundaySupper | Webicurean says:
    March 17, 2013 at 8:59 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  11. Strawberry Avocado Spinach Salad with Strawberry Vinaigrette | Daily Dish Recipes says:
    March 17, 2013 at 10:02 am

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  12. Candied Flowers for #SundaySupper - Cindy's Recipes and Writings says:
    March 17, 2013 at 3:53 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  13. Meyer Lemon Ice Cream Sandwiches #SundaySupper | Cravings of a Lunatic says:
    March 17, 2013 at 3:57 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  14. Asparagus and Spring Onion Frittata for #SundaySupper | Country Girl in the Village says:
    March 17, 2013 at 11:11 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  15. Gluten Free Irish Soda Bread for a Springtime #SundaySupper | Blueberries and Blessings says:
    April 6, 2013 at 3:28 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  16. Creamy Meyer Lemon Pasta ~ Springtime #SundaySupper! | Juanita's Cocina says:
    August 1, 2013 at 5:52 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  17. Chocolate Mint Brownies #SundaySupper - Hezzi-D's Books and Cooks says:
    March 7, 2014 at 4:56 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  18. Faux Fried Ice Cream | Neighborfood says:
    April 5, 2016 at 8:23 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  19. Caramelized Grapes and Brie Whole Wheat Galette #SundaySupper - Vintage Kitchen says:
    May 18, 2016 at 8:14 pm

    […] Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom […]

    Reply
  20. Spring Veggie Pasta • Hip Foodie Mom says:
    April 9, 2017 at 1:15 pm

    […] knock this until you’ve tried it. I am currently obsessed with brussels sprouts. Really obsessed. And now, we always have some in the refrigerator. I was roasting some for dinner and thought why […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Slow Cooker Turkey Chili made with Honeysuckle White Ground Turkey. Warm, comforting and oh so delicious! The perfect weeknight meal!
How To Make Scones By Hand. Making scones can be a very relaxing and delicious way to serve something homemade for a snack, brunch or lunch.
Madeline's favorite macaroni and cheese. School is back in session and we are ready to go with this creamy, delicious macaroni and cheese!!
Minestrone Soup! Loaded with fresh vegetables, beans, and pasta, this soup is so comforting and delicious. No fail flavor booster included!
Instant Pot Beef Stew. Hearty, filling and oh so delicious. If you have an instant pot, you need to make this recipe!
White bean farro salad! When you need a little more than greens! Arugula, cannellini beans, farro, shallots and a oil and vinegar dressing!
Breakfast Quesadilla with Eggs, Spicy Mayo and Furikake. Extending the tortilla trend one more time to show you this breakfast version with a kick! 

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.