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GOODNESS
Brussels Sprouts: These are really just tiny cabbages and as such they are as good for you as all members of the cabbage family. You may have even figured out that they come from Belgium. Don't like the smell of sprouts? That's too bad, because that stink is from the isothiocyanates that are so good for you. These handy chemicals are cancer fighters that work by convincing any potential cancer-causing cells to kill themselves. Sounds nasty, but there's no real need to mourn the passing of a cancer cell. We're not kidding about their strength: they are considered to be among the most powerful antioxidants and anticarcinogens known to man. All from a tiny Belgian cabbage.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Panettone Panzanella with Pancetta and Brussels Sprouts Salad

serves
prep time: 10
cook time: 741

ingredients

  • Apple Vinaigrette:
  • 1 6- to 7/8 cup Granny Smith apple, quartered, cored, cut into 0.5 inch-thick slices
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup finely chopped shallots
  • 1/2 cup (about) apple cider
  •  ,
  • Croutons:
  • Nonstick vegetable oil spray
  • 2 1/4 quarts 0.75 inch cubes panettone* or raisin challah (about 1 pound)
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons minced fresh thyme
  • 1/3 cup finely grated Parmesan cheese
  • Coarse sea salt (preferably gray crystals)
  • Freshly ground black pepper
  •  ,
  • Salad:
  • 1 10- to 1 1/3 cups head of radicchio, halved, cored, thinly sliced
  • 1 pound small brussels sprouts, trimmed, quartered lengthwise
  • Fresh pomegranate seeds (optional)

directions

vinaigrette:

Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté, until golden brown, turning occasionally, about 6 minutes. Cover, cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

croutons:

Preheat oven to 400 degrees. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté, until fragrant, about 1 minute. Pour butter mixture over panettone, toss to coat. Add cheese and sprinkle with salt and pepper, toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

salad:

Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté, pancetta in large skillet over medium heat until crisp, transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes, drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread, available at specialty foods stores, Italian markets, and many bakeries.