brussels sprouts

Brussels Sprout Slaw

I wish the long Memorial Day weekend continued forever, but alas, I return to the weekday routine. A number of highlights from the weekend… My mom bought a new car, which is significant because she gave me her old one! My family enjoyed Sunday Night Supper at The Bachelor Farmer (we love the place). Finally, I attended my first Twins baseball game of the season. Also, the weather was perfect all weekend, never a given.

After eating a few foods I shouldn’t have (these Texas Sheet Cake Cookies, for example), I enjoyed the light and refreshing Brussels Sprout Slaw. It works as a side dish with dinner or to bring to a party, if you do that sort of thing.

Another note is that I used my brand new mandoline for the salad! It worked very well, and I’m excited to use it again.

Brussels Sprout Slaw

4 cups shaved Brussels sprouts

1/4 cup olive oil

juice of 1 lemon

2 tsp red wine vinegar

1/2 cup shredded parmesan cheese

1/4 cup chopped almonds

salt and pepper

Using a mandoline, shred Brussels sprouts. In bowl, mix olive oil, lemon juice, and red wine vinegar. Add shredded Brussels sprouts to dressing and stir to combine. Add parmesan cheese, almonds, salt, and pepper, again stirring to combine. Serve immediately or store in refrigerator.

Soba Noodles with Veggies

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Please welcome back Meatless Monday! For years I occasionally prepared Meatless Monday meals, but I recently decided to try cutting out meat every Monday. I choose not to eat meat on Mondays primarily because it gives me an opportunity to try new ingredients. For some they are, but soba noodles are not in my usual rotation. I also enjoy choosing fresher foods that are high in nutrients.

I won’t post a meatless meal every Monday, but when I come up with a good one I will surely share.

I saw many recipes for soba noodles, but they are new to me. Soba noodles come from buckwheat flour and wheat flour and are about as thick as spaghetti. Still, I was careful to stray too far from my usuals, so I put Brussels sprouts with them.

Soba Noodles with Veggies

9 oz soba noodles

1 1/2 cups very thinly sliced Brussels sprouts

1/2 cups roughly chopped kale

4 cloves garlic

1/4 cup vegetable oil

3 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp lime juice

1/4 tsp red pepper flakes

fresh cracked pepper

parmesan cheese

Place soba noodles in boiling water and let simmer for 3 minutes, then drain and rinse, or cook according to package. In a sauté pan, heat vegetable oil and add garlic, Brussels sprouts, and kale. Cook over medium high heat, stirring occasionally, until Brussels sprouts are tender, about 6 minutes. Add soy sauce, rice vinegar, lime juice, red pepper flakes, and pepper to sauté and remove from heat. Add noodles to vegetable mixture, stirring to coat noodles in sauce. Serve topped with parmesan cheese.

Brussels Sprouts and Osteria Via Stato

Let me paint a picture. A big bowl of seafood and a side of Brussels sprouts. That’s it. Picture complete. If that’s not your thing, Osteria via Stato has many other offerings. My friend loved the All-Natural Parmesan Crusted Chicken, for example.

Seafood Stew

Seafood Stew

Osteria via Stato, a Lettuce Entertain You restaurant, is downtown Chicago. Though usually busy, the restaurant has a quiet atmosphere, ideal for conversation (a date perhaps?).

The food sets this place apart. They serve roasted garlic in their olive oil as dipping sauce for the homemade bread. It hooked me from the moment I sat down! Yes, I ate more bread than I should have. As I assume you gathered, I had the Seafood Stew with a side of Brussels Sprouts. As a seafood fanatic, I devoured, well, all of it, while also enjoying my sprouts. My friend also enjoyed the Faroe Islands Salmon.

Another note about Osteria Via Stato: they source in-season produce. Brussels sprouts are one of the current picks. A salad, entree and shared dessert costs about $30, not including drinks.

Hand-spun gelato for dessert

Hand-spun gelato for dessert

In other words, I highly recommend Osteria via Stato. I promise it’s not because they have Brussels sprouts, although that always helps.

http://www.osteriaviastato.com/

Osteria Via Stato

620 North State Street

Chicago, IL 60610

Blackened Brussels Sprouts

There’s one thing you should know. Brussels sprouts are my favorite food in the whole world. I really think I could eat them every day for the rest of my life.

That being said, this recipe is a fun twist on the classic sauté.

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You’ll need worcestershire sauce, hot sauce, olive oil, cumin, garlic powder and brussels sprouts.

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To start, cut off the brussels sprouts stems and slice the sprouts lengthwise. Place the groomed vegetables in a bag, add two tablespoons of olive oil and toss.

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Next, put the brussels sprouts in a frying pan on medium high heat. Leave them here, stirring occasionally, until sufficiently blackened (7 minutes for me). The brussels sprouts will likely still be firm, so turn the heat down to low, and let them cook about ten more minutes, again stirring occasionally.

When the brussels sprouts are soft, right before removing for serving, add two teaspoons worcestershire, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and hot sauce to taste. Stir around and serve.

Blackened Brussels Sprouts

12 oz brussels sprouts

2 tbsp olive oil

2 tsp worcestershire sauce

hot sauce, to taste

1/4 tsp cumin

1/4 tsp garlic powder

Trim brussels sprouts and cut in half, lengthwise. Toss brussels sprouts and olive oil in sealed bag. Cook brussels sprouts in frying pan on medium-high heat for 7 minutes until blackened, stirring occasionally. Reduce heat to low, and let brussels sprouts cook for 10 minutes, until soft, again stirring occasionally.

When soft, add worcestershire sauce, hot sauce, cumin and garlic powder.