Ingredients

• 1 lemon
• 1 cup sugar
• 1 (12-oz) bag fresh cranberries
• 1 cup pitted prunes (about 20)
• 2 tablespoons madeira dessert wine
• 2 teaspoons Alessi Kosher Salt, divided
• 3 tablespoons mustard powder
• 2 tablespoons yellow mustard seeds
• ¼ cup red wine vinegar
• 8 oz thick-cut bacon, diced
• 2 tablespoons Carapelli Extra-Virgin Organic Olive Oil, divided
• 2 lb Brussels sprouts, trimmed & halved
• 1 teaspoon pepper

Steps

1. Remove zest from lemon in 3-inch long strips. Shave off all white pith and set lemon zest aside. Cut any white pith from lemon, then cut along sides of membranes to release segments into a small bowl.
2. Add to bowl of food processor: lemon zest, sugar, and lemon segments; pulse until finely chopped. Transfer contents of food processor to medium mixing bowl.
3. Add cranberries, and prunes to bowl of food processor; pulse 1 minute, until coarsely chopped. Transfer to bowl with lemon-sugar mixture. Add madeira and 1 teaspoon salt; stir until blended. Place in an air tight container and chill 6 hours.
4. Preheat oven to 450˚F. Stir mustard powder, mustard seeds, and vinegar into cranberries. Heat large sauté pan over medium-high. Add bacon and cook 5–6 minutes, stirring until crisp. Drain bacon (reserving 2 tablespoons bacon fat).
5. Add reserved bacon fat and olive oil to same pan. Add Brussels sprouts cut side down, cook 3–4 minutes on each side (cook sprouts in batches; do not crowd pan). Transfer sprouts to parchment-lined baking sheet(s) and season with remaining 1 teaspoon salt and pepper. Roast 15–20 minutes, until tender. Transfer sprouts to large mixing bowl and add ¾ cup mostarda and crisp bacon; toss to coat. Serve.

Ingredients

• Parchment paper
• 1 cup whole milk plain Greek yogurt
• ½ teaspoon curry powder
• ½ teaspoon ground turmeric
• 4 teaspoons kosher salt, divided
• 12 medium carrots
• 2 dried ancho chilies
• 4 cloves garlic
• 8 quarts water
• 1 cup malt vinegar
• ¼ cup honey
• 2 tablespoons whole cumin seeds

Steps

1. Preheat oven to 425°F; line baking sheet with parchment paper. Combine in small mixing bowl: yogurt, curry powder, turmeric, and ½ teaspoon salt until blended. Chill until ready to serve.
2. Peel carrots, chop chilies (do not remove seeds), and slice garlic thinly. Place water and 3 teaspoons salt in large stockpot on medium-high. Bring to a boil, add carrots, and boil 3 minutes; drain.
3. Combine vinegar, chilies, garlic, honey, cumin seeds, and remaining ½ teaspoon salt in large sauté pan on medium. Bring to a simmer and cook 5–6 minutes, stirring occasionally, until vinegar has evaporated and sauce is slightly sticky.
4. Add carrots to pan with honey mixture and stir to coat. Cook 1 minute, then transfer mixture to baking sheet. Bake 6–7 minutes until fork-tender. Top carrots with spiced yogurt; serve.