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Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

I never fully committed to the cauliflower rage of 2013, but I’ve somehow unintentionally joined the brussels sprout bandwagon. They’ve graced more than three holiday parties I’ve attended in the past few months, and Christmas hasn’t even hit yet. Good thing this recipe’s perfect for that occasion, decked in all the red and green cheer you could ever want on one spoon.

Brussels Sprouts

I like to ensure that there’s at least one healthy item on the holiday table, meaning I usually show up to every party with a vegetable in hand. Don’t get me wrong, I love, love, love to bake, and the occasional holiday decadence as well. But that’s why I have two hands. One for plates of cookies, the other for bowls of veggies.

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

In the event that everyone else fills their two hands with decadence (no judging, I promise!), I’m coming prepared. This winter, that means brussels sprouts for every occasion.

The dish pictured above is topped with a double crunch, stemming from beautiful red pomegranate seeds and fragrant toasted pecans. A simple citrus vinaigrette with subtle notes of orange furthers its festive energy, and completes its salad-like semblance.

Next up to plate is New Years Eve, a day I have yet to plan out in terms of sprouts. Any ideas? I’d love to hear your favorite ways to enjoy them, and how you’ve been cooking/roasting them up lately. Do tell!

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Summer Sides: Creamed Collards with Fresh Corn

Creamed Collards with Fresh Corn

If there is a time to eat raw corn, it’s in the summer. For the home-grower, you arrive straight from the garden. Your shoes get kicked off, mud washed from your hands, and then barefooted, you head straight back outside. From there, you start tearing. First it’s the rough husk that falls to the ground, then the silky strands that lay beneath.

This was my childhood. If you can’t tell, I’m still a little nostalgic for the days when a backyard existed just outside my bedroom. Especially one with a small corn forrest in its corner.

Currently, as I live out my urban dwelling days, I’m more of a farmer’s market shopper. Although, this too can open up opportunities for raw corn consumption. In this instance, you truck home with a boundless bounty of dinner options, and with no room left in the fridge, Cholula bottles and dirty mugs get thrown aside. A local-grown bag of corn takes the counter-side space. And from there, you get shucking your mid-afternoon snack while dreaming up what to make for dinner.

In either situation, your stomach will be empty, your corn sweet. Summertime is the only time that corn is ever sweet enough, and not too starchy, to eat straight from the cob, no cooking in between. In times of ravenous impatience, fresh corn becomes a luxury.

Collards

As I’ve told in recent posts, I’ve been working a farmer’s market every Saturday throughout the summer. After hot mornings spent outside, I generally return home famished, with little desire to turn on the stove. This past weekend proved no different, which left me delving straight into my newly acquired 1/2 dozen of corn. Taking ten minutes to boil water? Get real. I went straight for the raw cobs with little time to waste. Two ears later, I felt alive again, and decided I should really start cooking some of the other produce I left sitting out on the table. Like the collards that were quickly beginning to wilt. I mean…who has time to put greens in the fridge when there’s corn waiting to be eaten? Obviously not me.

I continued on with the raw corn theme, tossing it with some lime and butter to top off this summer side. Feel free, however, to steam the corn beforehand, especially if your cobs aren’t particularly fresh. Either way works to add some sweet crunch to this creamy, but light, nutrient-packed dish. It’s a bowl you can easily pass around at a potluck or friend/family dinner, and an excellent way to get some veggies onto the plate.

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