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The poor Brussel Sprouts! So misunderstood.
Brussel Sprouts can be sweet, savory, crunchy, soft and delicious…it is all about how you prepare them. They are often in season and they last quite awhile if you buy them on the stalk. As you have noted in previous articles – I will eat any vegetable roasted but there are so many ways to use the lowly brussel sprout.
This month I am going to provide a hash recipe for you. The reason I love this recipe is because the corn bread is sweet and the sprouts are savory with a slight sweetness due to roasting. So enjoy the recipe and enjoy your brussel sprouts!
Toasted Corn Bread Hash with Brussels Sprouts
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
2 large eggs
1 cup milk
6 tablespoons unsalted butter, melted
2 tablespoons honey
1 pound brussels sprouts
2 tablespoons mustard oil or vegetable oil
Pinch of crushed red pepper
Freshly ground black pepper
Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.
In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise 1/3-inch thick.
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve.
Toasted Corn Bread Hash with Brussels Sprouts by Chef Deb Fernandez of Home Star Cuisine
Brussel sprouts hold a very special place in the pantheon of vegetables in my family. My mother-in-law, who is English, absolutely insists that they be served at Thanksgiving, and she has declared that all adults must eat at least one, whether they like it or not, or it wouldn't truly be a holiday. So everyone dutifully ate their sprout, year after year, because they love her and want to make her happy, and also they want to be allowed to eat the turkey and all the rest!
But she's getting a bit older and it has fallen to me and my sisters-in-law to begin to provide some of the side dishes. So one year I decided to take on the time-honored tradition of the boiled holiday brussel sprout and come up with something that we could all enjoy. So the following recipe was born. It is a great hit with everyone, though I do still boil a few sprouts for my dear mother-in-law.
I know sprouts aren't necessarily the top vegetable on everyone's list (they aren't on mine, but that's mainly because every vegetable can't be my favorite), but I think that all but the most die-hard brussel sprout disdainers will enjoy my roasted brussel sprouts with parsley, lemon, and grano padano.
Roasted Brussel Sprouts with parsley, lemon, and grano padano
1 lb. brussel sprouts, halved
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon sugar
1 tablespoon finely grated lemon zest
¼ cup finely chopped parsley
1 – 2 oz. finely grated grano padano or parmesan cheese
Preheat oven to 425 degrees.
In a mixing bowl, toss brussel sprouts, olive oil, salt, pepper, and sugar. Place on a baking sheet that has been sprayed with pan spray. Put the pan in the oven and roast for 20 minutes or until tender and beginning to brown, stirring once after 10 minutes.
Toss roasted sprouts immediately with lemon zest, parsley, and grated cheese. Enjoy!
Every year, 2 million people contract antibiotic resistant infections. Right now, 80% of antibiotics in the US are used on factory farms, primarily to make animals grow faster and to compensate for filthy conditions. This is not how our antibiotics should be used. Low doses of drugs only kill some of the bacteria, leaving behind the stronger bugs, and when humans get sick, these antibiotics may no longer work to make us better. Unless we rein in the rampant use of antibiotics on factory farms, the medicines we rely on won’t work when we really need them.
Food and Water Watch is launching a nationwide effort right here in Providence, to pass local resolutions showing Congress and Senator Sheldon Whitehouse that the people want action to ban the overuse of antibiotics on factory farms. They need your help! RSVP here to join the campaign, or learn more on Facebook or at www.foodandwaterwatch.org.
Check out the infographic below for more information:
Looking to make delicious treats and new friends for the new year? Learn to make homemade yogurt and granola with Urban Greens!
New for 2014 we are curating a food skill-share series in members' homes. Invite a group of your pals to your house learn a new food skill in a workshop with an Urban Greens representative. Make something healthy and delicious and get an Urban Greens update. Contact Delia to book a workshop!
Got a Food skill to share? Please contact us.
New members, and Current members eligible for prizes from local businesses!
Local businesses are showing their support for Urban Greens Food Co-op by donating gift certificates for a prize drawing. We are having a huge serge of membership. We currently have over 550 shares sold.
Reaching 600 members will allow Urban Greens Food Co-op keep that momentum growing.
We are very grateful for the generosity of the local business community. There are three ways to be entered into the raffle:
- Become a member. New members who sign-up and make their first installment payment or pay for their entire share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing. Join Online.
- Make a payment on an existing membership. Any current member owners with an existing balance who makes a payment of 40 dollars for a full share or 10 dollars for a low-income share between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
- Refer a Friend. Any Member who refers a friend to become a member between January 2014 till the end of our 600 Member Drive will be entered into the Drawing.
Join now, and you'll stay entered in our future raffles until you win!
Here are some highlights of donated raffle items.
A Gondola ride form La Gondola ($85.00 Value)
2 10 Class Cards from The Space Yoga ($210.00 x 2 Value)
Gift Basket from Equal Exchange Co-op ($45.00 Value)
GIft Basket from Dell'Orto Olive Oil ($65.00 Value)
Sampler Pack from Dave's Coffee Syrup
Thank you to all the businesses who support our 600 Member Drive!
Thank you for supporting a commuity owned grocery store to increase health food access in Rhode Island.
Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.
No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members.
THIS MONTH'S ASSINGMENT: BEETS
Beetroot, Ginger and Garlic Soup from Norbert & Lara of MyChefLara, LLC
Beef Borscht from Norbert & Lara of MyChefLara, LLC
Roasted Beet and Goat Cheese Salad BY Chef Deb Fernandez of Home Star Cuisine, LLC
To be honest, I avoided beets for most of my life. It was not until I traveled to Russia and had Borscht that I started to realize how fabulous this vegetable was. I am now in love. Not only do they taste great, they are versatile and the color – fabulous! You have to be careful though – when cooking with beets – the juice of the beets stains everything. Beets were used to die fabrics for many years.
Another issue with beets that keeps people away from them is that peeling a beet looks like a challenge. Actually it is very easy – just not how you would normally approach it. The best way to peel a beet is to roast it covered in a little bit of oil in a 350 degree oven for about 15 minutes or so until the skin starts to wrinkle. Put the hot beets inside a plastic or brown paper bag and let sit for about 10 minutes – allowing them to steam. Using a paper towel or the bag it steamed in peel the skins away from the beets. This is the same way you would peel roasted peppers. Again, just be careful because the beets will stain anything they come in contact with. If you peel the beets with your hands then I recommend wearing gloves since they will stain your skin.
Once the beets are peeled they are ready to use to make fabulous dishes! You can also simply chop them up at this point and add them to arugula, with goat cheese and hazelnuts and you have a wonderful salad.
Since it is cold outside I am going to share the dish that made me fall in love with beets – Borscht! I am also going to give you a lighter vegetarian option so that everyone can enjoy. – Your Chef Lara
Roasted Beet and Goat Cheese Salad
BY Chef Deb Fernandez
I have a special fondness for beets as they are one of my mother's favorite vegetables. When I was growing up she grew a long row of beets and what we didn't eat right away she put up in the form of pickled beets. They remain my favorite accompaniment to homemade macaroni and cheese to this day.
Beets are naturally sweet, but with the benefit that the naturally occurring sugars that they contain are slow-released into the system, not causing the problems that refined sugars can. They also contain numerous nutrients, among them potassium, magnesium, fiber, phosphorous, iron, vitamins A, B, and C, beta-carotene, beta-cyanine, and folic acid among them. Beets may have cancer-fighting properties. And not only that, they contain boron, which not only helps build strong bones, but also aids in the production of reproductive hormones. So why not make some beets for your special someone today!
I would like to share a recipe for a simple winter salad that contains beets in a starring role. If you're like me, you crave some fresh, raw vegetables in the winter, but also wouldn't mind something with a little more oomph and staying power than a light summer salad bowl would contain. The addition of roasted vegetables, goat cheese, and nuts make this a filling meal in itself.
Nothing says comfort food like Borscht. This take on a classic is warm and perfect for the fall or winter.
1/2 lb bacon, diced
1 lb lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 Tbs minced garlic
2 tsp dried oregano
2 tsp dill seeds
2 bay leaves
3 Tbs red wine vinegar, plus more to taste
2 quarts water
1 tsp salt
1 tsp ground black pepper
1 1/2 lbs red beets, greens tops removed, roasted and grated
1 Tbs vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill
Preheat oven to 350 degrees F.
Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels.
To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours.
Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside.
When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste.
Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.
Beetroot, Ginger and Garlic Soup
Black Quinoa takes longer to cook than the other varieties so you will have to vary the cooking time according to how tender you would prefer the quinoa to be. You can use whichever quinoa you prefer. The recipe calls for black quinoa because the contrast of the blank against the vibrant red of the beetroot looks wonderful.
1 tablespoon extra virgin olive oil
2 red onions, chopped
4 large cloves garlic, chopped
1 small knob ginger, grated to make about 1-2 tablespoons
2 lb 4oz/1kg fresh beetroot, peeled and chopped
Few sprigs of fresh thyme
Zest of 1 lime
Pinch of ground cloves
8 cups hot chicken or vegetable stock
Salt and freshly cracked black pepper
2/3 cup black quinoa, rinsed and drained
Lime juice, to serve
Natural Greek yoghurt or sour cream, to serve
Heat the oil in a large saucepan and saute the onions until soft.
Add the garlic and ginger and cook for about 1-2 minutes until fragrant.
Add the beetroot, thyme, lime zest and cloves and cook for another 2 minutes.
Pour in the stock and season with salt and pepper. Bring to a boil then reduce the heat and simmer for about 40-45 minutes until the beetroot is tender.
Puree the soup, bring back to the boil then add the quinoa, reduce the heat and simmer on low heat, covered for about 20-25 minutes until the quinoa is cooked. Serve garnished with a good squeeze of lime juice and a dollop of yoghurt or sour cream.
Source - EVERYDAY QUINOA - RENA PATTEN
Roasted Beet and Goat Cheese Salad
1 bunch of beets, tops removed
6 – 8 cups mesclun salad mix
¼ cup toasted walnuts
4 oz. chevre-style goat cheese
Preheat oven to 375 degrees.
Wash beets and coat them with a thin coat of olive oil. Put them on a baking sheet and place in the oven, roasting until the beets are easily pierced by a fork. This may take anywhere from forty-five minutes to an hour and half depending on the size and age of the beets.
Remove from oven and let cool for about 15 minutes. While the beets are still warm remove their skin. When completely cool they are ready to go in the salad.
To assemble the salad, place the mesclun in a large salad bowl or platter or on individual salad plates. Slice the beets and arrange them over the greens. Sprinkle with walnuts and goat cheese. Drizzle with Dijon-lime vinaigrette (recipe below) and enjoy!
2 teaspoons dijon mustard
3 tablespoons lime juice (juice of approximately one plump lime)
1 half shallot, finely minced
large pinch salt
few grindings of black pepper
6 tablespoons extra virgin olive oil
In a small jar, place mustard, lime juice, shallot, salt and pepper and shake well till blended. Add olive oil and shake until dressing is emulsified. This will keep for a couple of days.