6 shiitake mushrooms2 tsp. light sesame oil1 large burdock root, sliced1 piece fresh ginger root, 1/4-inch thick1 large carrot, peeled and sliced1/2 c. chopped onion7 c. vegetable stock1 Tbs. soy sauce1 Tbs. oyster sauce2 green onions, sliced into 1/2-inch lengths3 … Continue reading
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3 med. burdock roots1 carrot1 Tbs. tamari or soy sauce1 tsp. rice wine or apple cider vinegar1 1/2 tsp. honey1 Tbs. sesame oil1/4 tsp. hot pepper flakes 2 tsp. toasted sesame seeds Scrub burdock root. Cut into 2-inch matchstick pieces. … Continue reading
1/2 pound Brussels sprouts (about 2 cups)1 cup seasoned dry bread crumbs1/4 cup freshly grated Parmesan cheesefreshly ground black pepper1/2 cup olive oilsalt Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and … Continue reading
1/2 pound Brussels sprouts 1/2 teaspoon salt 1/4 cup walnut pieces1/2 tsp. dried marjoram 1 Tbs. olive oil 1/8 tsp. pepper 1/2 red onion, cut into 1/4-inch slices 1/3 cup white wine 1 clove garlic, minced Steam Brussels sprouts until … Continue reading
3 c. water 1/2 tsp. salt3 large carrots, cut into 1-in. chunks1 lb. Brussels sprouts, washed with stems cut offfreshly ground black pepperfresh dill or parsley sprigsdiced red onions (optional)Vinaigrette Dressing:1/4 c. canola or other vegetable oil4 tsp. cider vinegar4 … Continue reading
3 Tbs. lemon juice, divided1 1/2 c. sliced Jerusalem artichokes or carrots1 large celeraic, peeled & cut into bite-sized pieces4 small leeks, white part only, chopped1 pound Brussels sprouts, trimmed3 Tbs. olive oil1 Tbs. fresh grated lemon zest (optional)salt and … Continue reading
1 pound Brussels sprouts6 Tbs. butter, dividedsalt & pepper to tastejuice of 1/2 lemon3 Tbs. fresh bread crumbs1/2 c. chopped hard-cooked egg2 Tbs. chopped parsley Trim and wash sprouts; steam or blanch until barely tender. When ready to serve, heat … Continue reading
1 pound Brussels sprouts2 apples2 Tbs. butter2 Tbs. olive oil1 yellow or red onion, chopped1 1/2 c. apple cider1/2 tsp. salt1/2 tsp. pepper2 star anise1/4 c. balsamic vinegar Trim sprouts and halve lengthwise. Cut apples into 1/2-inch cubes. Melt butter … Continue reading
4 c. Brussels sprouts, trimmed4 Tbs. wine vinegar3 Tbs. honey1 Tbs. Dijon mustard1/2 c. walnut or vegetable oilsalt and pepper to taste1 c. walnuts, coarsely chopped To cook sprouts evenly, cut an “x” in base of each. Steam until just … Continue reading
1 head broccoli 6 oz. sharp Cheddar, coarsely grated (1-1/2 cups) 1 large boiling potato 1 red bell pepper, cut into 1/2-inch pieces 2 Tbs. unsalted butter 2 cloves garlic, finely chopped 1 tsp. ground cumin 2 Tbs. minced fresh … Continue reading