Thanksgiving Recipe for Sprinkles

At Highland Organics, we are so very grateful to be able to do the work of growing and harvesting organic wild Maine blueberries, then turning that organic fruit into a value-added product that is pureed and dehydrated with nothing else added to it like our Blueberry Chips, Powder and Sprinkles. We then have the awesome pleasure of offering to you, a clean, pure product that you can enjoy with everyone!

As a way to give back to you our customers during this Thanksgiving season, we are offering up a fun recipe and 15% off anything you order between November 15th through November 27th, 2016.

Use coupon THANKS16 at checkout. Happy Thanksgiving everyone!!

Pan-Roasted Brussels Sprouts with Maple-Dijon Dressing

Prep time: 20 minutes | Cook time: 15 minutes | Makes: 6 servings

Maple-Dijon Dressing: 1/4 cup plain kefir or yogurt 3 Tablespoons maple syrup 3 Tablespoons dijon mustard 1/8 teaspoon salt

Brussels Sprouts: 1 lb Brussels Sprouts (about 4 cups) 2 granny smith apples, peeled and diced (about 1 1/2 cups) or other cooking variety 1/4 cup dried blueberries (try Highland Organics Wild Maine Blueberry Sprinkles!) 2 Tablespoons butter 1/2 teaspoon salt

1. Prepare Maple-Dijon Dressing: whisk together all ingredients in a small bowl; set aside

2. Using a food processor fit with a 2mm slicing blade, slice Brussels Sprouts (or slice to 1/16" thickness); set aside.

3. In a large skillet, sauté apples in butter over medium heat until apples are tender. Add Brussels Sprouts and salt. Continue to cook, stirring frequently, until Brussels Sprouts are tender-crisp. Remove from heat and stir in Blueberry Sprinkles. Serve with Maple-Dijon Dressing.