2 tablespoons cup fresh lemon juice 1 tablespoon Dijon mustard 1/2 tablespoon minced shallot 1 very small garlic clove, finely grated dash of kosher salt plus more for seasoning Freshly ground black pepper 1 large bunches of kale center […]
Substitute whatever fall crops you have for the ones listed below. No Brussels sprouts but you’ve got potatoes? Try it! 1 pound medium carrots, peeled, halved lengthwise, then crosswise 1 […]
1/2 pound Brussels sprouts 2 large garlic cloves 1-1/2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons pine nuts Trim Brussels sprouts and halve lengthwise. Cut garlic into very […]
Quantities and vegetables are very flexible. Ate up all the carrots? Skip them! No rosemary or garlic? Do it anyways, it’ll still be delicious! Potatoes, unpeeled, scrubbed, cut into 1-inch […]
This is another find on the smittenkitchen.com blog, and though it is more complicated than the usual recipes I like, it sounds too good miss out on! For the croutons: […]
This recipe had near-unanimous raves on epicurious.com, even from avowed former haters of brussels sprouts. 8 tablespoons extra-virgin olive oil, divided 2 pounds brussels sprouts, trimmed, cut in half lengthwise […]
