I read in a food magazine recently that brussels sprouts were not longer on the list of “it” foods for the upcoming year. Well then, I guess you can call me “un-cool”, because I’m still going to eat brussels sprouts even if that makes me a geek, dork, nerd or whatever other word you want to call me. Because brussels sprouts are still perfectly delicious in my book. And completely adorable looking too. And we all know that cute food just tastes better. Fact.
My traditional way of making brussels sprouts is roasting them at high heat with a little olive oil, salt and pepper. They get a wonderfully crispy exterior and a deep, slightly caramelized flavor. But this Shredded Brussels Sprout and Apple Salad is completely different from my normal preparation. The brussels sprouts are only sautéed for a few minutes, which allows their earthy flavor to really shine. Then they are combined with juicy apples, maple syrup for a hint of sweetness and a few crunchy pine nuts. It’s a really well rounded salad that is perfect for lunch, or as a side with dinner. And the minimal list of ingredients and short cooking time is always a plus in my book.
Speaking of salads and vegetables, I finally got my little patio garden planted this past week. Just the usual cast of characters: basil, chives, other herbs, tomatoes, etc. I can’t wait to be cooking with items fresh off my dock! Also, my first CSA (Community Supported Agriculture) delivery should be coming in about a month. I am soooo excited to start getting creative with all the wonderful local summer produce. So stay tuned!
Recipe adapted from 101 Cookbooks