Brussel Sprout, Cauliflower & Mushroom Hash

 

Can I let you in on a little secret? I’m a little bit obsessed with brussel sprouts. These little cabbage-like balls of goodness are so tasty and so surprisingly versatile. As soon as brussel sprouts are in season, I pounce. Brussel sprouts tend to appear at the local markets sometime in November and I totally dance a little jig when I see that bucket at my favorite market stand for the first time in the seaons. And sometimes, during the fall and winter holidays, I get all silly and buy them on the stalk. Because I am fancy like that. But really, on most days, I toss them with olive oil, garlic, salt and pepper and just let them roast. But not this time. I went all out with my brussel sprouts.

A lunch with my mom this past fall inspired this dish. We went to this funky pub near her hotel where I had a simple brussel sprout hash with eggs and creme fraiche. The lunch was a perfect treat, and its’ simplicity made me really happy. I knew I had to create a dinner inspired by this dish. I knew that cauliflower would work well with brussel sprouts. And well, mushrooms, because mushrooms. I always add mushrooms to everything. Or so it seems.

I started by caramelizing some diced onion and garlic while I shredded up the brussel sprouts. I like buying my brussel sprouts whole and chopping myself, but I wouldn’t hold it against you if you picked up a bag of already shredded brussel sprouts over at Trader Joe’s.

Once the onions were done, I added the shredded sprouts to my cast iron skillet. I let those cook a bit while I chopped up my cauliflower. If you wanted a shortcut here, you could also use a bag of that riced cauliflower. I quickly chopped half a head of cauliflower – stalks and crowns. I added that to the pan and let that cook a few minutes before adding in the chopped mushrooms. I continued to let it cook in the skillet for another 7-10 minutes or so, stirring every so often.

I served this brussel sprout hash over some baby spinach and then topped it with a gloriously fried egg. You can also go for a poached egg, if fried isn’t your style. If you’re vegan or just not in the mood for an egg, you can certainly leave it out. It’s all good. This was dinner in our house, but I could totally see this being served again as breakfast, brunch or lunch as well.

Enjoy!

Brussel Sprout, Cauliflower & Mushroom Hash
 
Author:

Ingredients
  • 1 tbsp. olive oil or butter
  • 1 onion, dice
  • 1 clove garlic, minced
  • 1 tbsp. olive oil or butter (additional)
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 1.5 pounds of brussel sprouts, washed and trimmed
  • 4 cups chopped or riced cauliflower
  • 8 oz. cremini or baby bella mushrooms, diced
  • Additional salt and pepper to taste
  • Eggs (optional)
  • Butter for frying the eggs

Instructions
  1. Heat up the oil or butter in a large, deep skillet. I like using my cast iron pan for this.
  2. Turn the heat down to medium-low and add in the onion and garlic let it soften and caramelize.
  3. While the onion cooks, shred the brussel sprouts by halving and slicing thinly.
  4. Add the salt and pepper to the onions.
  5. After about 7 minutes, add in the brussel sprouts. Stir a bit and turn the heat to medium.
  6. Let the brussel sprouts cook down for 3-5 minutes and then stir in the cauliflower and chopped mushrooms.
  7. Mix everything well and let the mixture cook for about 10 minutes.
  8. Taste and adjust seasoning.
  9. Fry up some eggs, sunny side up if you like.
  10. Serve the hash with some fried eggs or salad, or even with some meat – if that’s your speed.
  11. Enjoy!

 

 

Kohlrabi, Apple and Carrot Slaw

Slawfront

I love this time of year. As the season changes, so does my palate. I look forward to every Tuesday as I go to pick up my CSA box. We’re still getting some sweet corn and tons of tomatoes, the apples are starting to come in and the greens are coming back. This past week, we had some fabulous kohlrabi and granny smith apples in the box.

I love the crunch of kohlrabi and it goes so well with apple. I decided to make a slaw out of it. We were having veggie burgers for dinner and I knew this simple slaw would top them well.

I julienned some carrots, apple, and kohlrabi. I also cut some of it into matchsticks. I then tossed everything with some fresh lemon juice, olive oil, salt and pepper. I let it sit for a bit at room temperature before eating. Delicious! Perfectly crisp and great as a side dish or as a sandwich topper,

I think I’m going to serve some of the leftovers with sloppy joes this week!

Simple salad success!



 

Kohlrabi, Apple and Carrot Slaw
 
Author:

Ingredients
  • 1 kohlrabi, peeled
  • 1 large carrot, peeled
  • ¾ Granny Smith apple, peeled
  • 1 tbsp. olive oil
  • Juice of 1 small lemon
  • 2 tsp. salt
  • 2 tsp. fresh ground black pepper

Instructions
  1. Using a julienne peeler, cut up the veggies into matchsticks. You can also use a knife to cut the veggies up.
  2. Mix together in a bowl with the lemon juice and olive oil. Add the salt and pepper to taste.
  3. Serve and enjoy!

Slawtext

Grain Free Collard Green Burritos

burritos-wrapped

I’ve been trying to make some changes in regards to what I eat this summer. As more and more amazing fruits and vegetables are available and super fresh, I am trying to consume fewer processed foods. While I do that, I am also trying to cut back on some processed grains, easing up on my intake of wheat and rice products. I feel better, have more energy and feel good about what I am eating. No worries, I still indulge a bit. Just making sure that what I put in my body is quality.

A recent vegetable share included these massive collard greens. I’ve never cooked with collard greens before. Many of the recipes I saw online and heard about from friends was all about simple sautes. I knew that I wanted to do something different with these wonderful greens, but wasn’t quite sure what.

collards

As I glanced at these ginormous leaves, I thought about using it as a wrap of sorts. Why not use it in place of a tortilla.

I quickly gathered up a few veggies, along with a can of black beans, and sautéed them up in a pan along with some spices.

While the veggies were sautéing, I washed, trimmed and steamed the collard green leaves.

I let the leaves cool for a couple minutes and then I laid them on a cutting board, added some of the bean mixture, and wrapped the leaves up like a burritos.

burritowrapping

It worked out perfectly. Will definitely be making these again.

 

Grain Free Collard Green Burritos
 
Author:

Ingredients
  • Collard Green Leaves (1 per burrito)
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • 8 oz. mushrooms, chopped
  • 1 can black beans, rinsed and drained
  • 2 plum tomatoes, chopped
  • 2 tsp. cumin
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. chili powder
  • 1 tsp. red pepper flakes (optional)

Instructions
  1. Wash and trim the stems off of the collard green leaves.
  2. Bring some salted water to a boil in a small saucepan and add the washed and trimmed leaves to the pot. Steam the leaves for just a few minutes.
  3. Heat up the olive oil in a large saute pan.
  4. Add the onions and garlic and saute for a few minutes.
  5. Add the rest of the ingredients and cook another 5-7 minutes. The veggies should be soft.
  6. Lay a collard green leaf on a flat surface.
  7. Place around three tablespoons of filling in the center of a leaf.
  8. Wrap the collard green around the filling, like a burrito. Folding the sides in first and then rolling up.
  9. Serve with a salad.
  10. Enjoy!

Grain Free Collard Green Burritos

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