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Recipes A-Z from our farm |
How to Store Brussels Sprouts: remove from stalk and keep in bag in fridge. Use within 1-2 days for best sweet fresh taste, will keep for several more days and can be cooked with garlic/capers/anchovies etc strong flavors to mask the stronger cabbage notes when stored for longer times.
Oregano Brussels Sprouts from Heidi at 101 Cookbooks
Lemony Brussels Sprouts
1.5 pounds Brussels sprouts, halved
1 teaspoon Grated lemon rind
2 Tablespoons Fresh lemon juice
Salt to Taste
Coarsely ground pepper to taste
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Serves 4
http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html
http://simplyrecipes.com/recipes/brussels_sprouts/
Brussels Sprouts With Ginger and Mustard Seeds
from Alice Waters of Chez Panisse
5 tablespoons light olive oil
1 pound brussels sprouts, trimmed until all leaves are torn off
Salt
2 tablespoons chopped ginger
2 tablespoons mustard seeds
1 teaspoon hot red pepper
1 lime
1. Heat sauté pan over high heat. Add oil and brussels sprout leaves, and season with salt.
2. Toss and brown until tender. Add ginger, mustard seeds and hot red pepper. Toss and cook for a minute more. Simmer until completely tender, 1 to 3 minutes.
3. Add the juice of half a lime. Taste and adjust salt and lime. Serve.
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