• Makes 6 servings
    3 cups Brussels sprouts
    3 Tbsp.  red wine vinegar
    3 Tbsp. honey
    1 Tbsp. minced shallot
    2 tsp. Dijon mustard
    1/3 cup walnut or olive oil
    salt and pepper, to taste
    3/4 cup chopped walnuts or pecans
    1.  After cleaning sprouts, cut an X with a paring knife through the stem end to assure even cooking.  Steam in a vegetable steamer until just barely tender, about 6 minutes.
    2.  Combine vinegar, honey, shallots and mustard in a jar with a tight-fitting lid.  Let sit for 5 minutes.  Add oil, salt, and pepper.  Close lid, and shake well to emulsify.
    3.  Toss cooked Brussels sprouts with the vinaigrette and walnuts.  Serve immediately.

  • Serves 8-10
    This recipe might even convert the Brussels sprouts haters of the world...(ahem, Roger.....)

    • 6 tablespoons (3/4 stick) butter, divided
    • 1/2 pound shallots, thinly sliced
    • Coarse kosher salt
    • 2 tablespoons apple cider vinegar
    • 4 teaspoons sugar
    • 1 1/2 pounds brussels sprouts, trimmed
    • 3 tablespoons extra-virgin olive oil
    • 1 cup water
    • optional: 6 slices of crispy cooked bacon


    Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
    Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper. Crumble chunks of bacon and mix in, optional.

  • I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
    Serves 4.
    2 Tbs. oil
    1 onion or 1 large leek, chopped
    1 Tbs. curry powder
    1 Tbs. minced fresh ginger
    1.5 pounds butternut squash, peeled and roughly chopped
    1 c. coconut milk, stock or water
    salt and freshly ground pepper
    chopped fresh cilantro for garnish (optional)
    Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
    Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
    Taste and adjust seasonings, garnish and serve warm.

  • Serves 8 or more. A zesty way to do up Brussels sprouts, romanesco, broccoli and/or cauliflower. This has become a staple at our Thanksgiving table.
    Mustard-Caper Butter:
    2 garlic cloves
    sea salt and fresh pepper
    6 Tbs. unsalted butter, at room temp
    2 tsp. Dijon-style mustard
    1/4 cup drained small capers, rinsed
    grated zest of 1 lemon
    3 Tbs. chopped marjoram, or 2 tsp. dried
    Pound the garlic with 1/2 tsp salt in a mortar until smooth, then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. Can be made a day ahead and then refrigerated. Bring back to room temp before serving.
    The Vegetables:
    1 lb. Brussels sprouts, or 1 whole stalk stripped of its sprouts
    1 head romanesco and/or broccoli and/or cauliflower
    Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-size pieces.
    Bring a pot of water to a boil and add salt. Add the Brussels sprouts and cook for about 3 minutes. Then add teh other veggies and continue to cook until tender, about 5 minutes.
    Drain, shake off any excess water, then toss with the Mustard-caper butter. Taste for salt, season with pepper and toss again.