1/2 pound Brussels sprouts
1/2 teaspoon salt
1/4 cup walnut pieces
1/2 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 almost tender, about 8 minutes. Set them aside. In a nonstick skillet over high heat, cook the walnuts, shaking skillet occasionally, until lightly toasted, 1-2 minutes. Remove from skillet and set aside. In same skillet, heat oil over medium-high heat. Add onion, garlic, salt, marjoram and pepper. Cook until onion just softens, 2 minutes. Add reserved sprouts; cook, stirring occasionally, 6 minutes. Add wine; reduce heat to medium. Cover; cook, stirring occasionally, until sprouts are tender, 6-8 minutes. Transfer to serving bowl; toss with reserved walnuts. Makes 6 servings.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

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