This Week’s Basket Includes: Green Beans, N.C. Covington Yams, Rainbow Chard, Brussels Sprouts, Fuji Apples, Hurricane Creek Tomatoes, Yellow Onions, Grapefruit, Green Leaf Lettuce, Garlic, Sunburst Tangerines, and Blueberries.
Some of you may be thinking, “Brussels Sprouts?! Really!? Who eats Brussels Sprouts?!” This poor vegetable has earned a bad rap, especially among kids. My personal opinion is that if you’re thinking that, you’ve never had Brussels Sprouts prepared properly. I don’t know about you, but as soon as I took the picture of this week’s basket’s, I put everything else away, and immediately cleaned the Brussels Sprouts and cut them in half, pan frying them with salt, pepper and garlic in a combination of butter and olive oil. Yum! More about this in the next post. Stay tuned.
Now for this week’s meal plan, using Pepperplate.com:
Recipes from this week’s meal plan:
- Pan Roasted Brussels Sprouts (basil, optional)
- White Bean Chili with Chicken and Greens (use chard instead of collards)
- Daphne Oz’s Mushroom Sliders with Sweet Potato Oven Fries
- Tomatoes Stuffed with Chicken Salad
- Veggie Burgers
- Michael Symon’s Grilled Salmon with Shaved Carrot and Peanut Salad
- Asian Green Beans
- Apple Pie
- Beautiful Borscht with Kraut
- Oatmeal and Wheat Flour Blueberry Pancakes
- Swiss Chard and Swiss Cheese Egg Pie
- P.F.Chang’s Chicken Lettuce Wraps Recipe
- Garbanzo Bean Balls
Other Recipe Options:
Brussels sprouts are the best! We saute ours very simply in olive oil, sprinkled with salt and freshly ground pepper. The trick is to halve or quarter the sprouts and use fairly high heat so they caramelize quite a bit. Looking forward to these!
It’s also important to make sure they cook long enough so they’re not bitter.