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Brussels sprouts hash

11/11/2013

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I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.

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Bacon-Roasted Cauliflower

9/16/2013

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This dead-simple recipe goes into the category of "dishes that cause you to eat more of a given vegetable than you would have thought possible." One good-sized head of cauliflower will probably cover two people. Don't blame me if there's not enough; I warned you.

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Zucchini Ragout with Bacon and Tomato

7/19/2011

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Officially our favorite way to eat zucchini. It's also especially good with the little yellow scalloppini squash.

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Puetro Rican Black Beans

1/12/2011

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Dry beans are a great addition to the local diet. Our crop didn't do so well in 2010, but locally-grown black beans can usually be purchased from Elmer Farm in East Middlebury. This recipe is wicked easy and super delicious, but not for those on a low-fat diet. I don't actually know if it's traditionally Puerto Rican, but I learned from someone who was from Puetro Rico, so that's close enough for Vermont.

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Pumpkin & Pancetta Risotto

10/15/2010

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You could easily sub any winter squash for the pumpkin, and bacon for the pancetta. The basic risotto method lends itself to a variety of additions, and squash is one of the best. Even though it takes a while, it's very easy and the end product is SO good.
This recipe is from the Food Network.

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Brussels Sprouts and Bacon Pasta

11/28/2009

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This amazing dish is based on a recipe from Alice Water's book Chez Panisse Vegetables. If you think you don't like Brussels sprouts, try it anyway.

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