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Cultivating Sustainability

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Tag Archives: brussel sprouts

Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by kimhodgson in Dinner, Entree, Lunch, Recipe, Vegetarian

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Tags

bok choy, brussel sprouts, butternut squash, cannellini beans, collard greens, cranberries, kale, leeks, maple syrup, onions, parmigiano-reggiano, sweet potatoes, swiss chard

This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.
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Green Beans & Brussel Sprouts with Balsamic Shallot Butter

27 Friday Nov 2009

Posted by kimhodgson in Recipe, Side, Vegetarian

≈ 1 Comment

Tags

asparagus, brussel sprouts, green beans, lemon, shallots

I never knew what brussel sprouts looked like growing on the stalk. What a treat to discover that last week’s CSA included them on the stalk…right in time for the big Thanksgiving meal! Prepping them for this dish was so simple – just snap them off the stalk, no need to cut the off the ends of each brussel sprout.

This is a really easy, simple recipe that can be used with green beans, brussel sprouts, asparagus, or any number of spring or winter green vegetables. In this case, I had green beans and brussel sprouts on hand from my CSA share. The recipe calls for shallots, however this time I didn’t have any so I used finely diced red onion from the farmers’ market.

(* Indicates CSA vegetable.)

INGREDIENTS

  • 2 pounds mixture of green beans and brussel sprouts (or asparagus spears)*
  • 1 tbsp extra virgin olive oil
  • 1/4-1/2 cup finely chopped shallots (or finely diced red onions or vidalia onions)
  • 1 tsp dried thyme
  • 2 tbsp butter, melted
  • 2 tbsp balsamic vinegar (or use 1 tbsp, if you don’t have any lemon rind on hand – see note below next to lemon rind)
  • 1/2 tsp grated lemon rind from 1 organic lemon (or substitute 1 tbsp lemon juice for 1 tbsp of the balsamic vinegar)
  • Freshly ground salt and pepper to taste

DIRECTIONS

  1. Lightly steam whole brussel sprouts and green beans together in a pressure cooker with about 1 cup of water or according to your pressure cooker’s directions. Cook on high until just comes to pressure. Run partially steamed beans and brussel sprouts under cold water to stop them from cooking. Drain and set aside.
  2. Saute shallots or onions and thyme in extra virgin olive oil in large pan over medium-high heat, until slightly browned. Meanwhile, cut brussel sprouts in half. Add brussel sprout halves and whole green beans to the pan. Saute for about 4 minutes, stirring frequently. Add melted butter. Saute until vegetables begin to brown. Add balsamic vinegar (and lemon juice if your using it). Sautee for one minute, until vegetables are well coated. Remove from heat, stir in lemon rind and salt and pepper to taste.
  3. Serve immediately.

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CSA Share Week 8

22 Sunday Nov 2009

Posted by kimhodgson in CSA

≈ 1 Comment

Tags

apple cider, apples, bosc pear, broccoli rabe, brussel sprouts, CSA, kale, potatoes, tatsoi

It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

  • 1 medium bunch of broccoli rabe
  • 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
  • 1 small bunch of baby kale
  • 1 head of romaine lettuce
  • 1 large stalk of brussel sprouts (bulbs still on the vine)
  • 1/2 gallon of apple cider
  • 6 apples (different varieties)
  • 2 Bosc pears
  • 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.

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