It is sitting in the back of the produce drawer in my fridge. It’s an eggplant, or snowpeas or a fennel bulb. It’s the vegetable purchased one day because, “Oh yes, that kohlrabi would be interesting,” feeling took over in the vegetable aisle. But now, I have a dilemma, what do I do with it?
Do you throw out produce because it goes bad before you get creative?
Today’s dilemma is brussel sprouts. They’ve been in the drawer for a week. Time is ticking. I either need to cook them or pitch them. I hate pitching vegetables. It feels like blowing off a friend just because she was a little needy. Okay. Time to make time for my vegetables.
Go through your fridge today. Is there any fruit or veggie calling out? Can you set aside a half hour to roast, stir-fry or bake something? Here’s what I’m going to do with my brussel sprouts:
Brussel Sprout Salad
1 package of brussel sprouts (about a pound)
1/3 cup slivered almonds
1/3 cup raisins, dried cranberries, or dried apricots
¼ cup thinly sliced scallions
Dressing:
½ cup olive oil
Juice of ½ lemon
2 TBS. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. Honey
Sea salt and pepper
Thinly slice the brussel sprouts using a food processor. Steam the sprouts either in the microwave for 1 minute or in a steam basket for 3-4 minutes. Immediately rinse with cold water. Put sprouts in a bowl, add remaining ingredients and toss with dressing. Can also add goat cheese, feta or parmesan. Serves 4-6.
