We have broccoli, cabbage, cauliflower and Brussels sprouts coming out of our ears. We tried these two recipes last night with our takings from our CSA and produce Co-op. Rave reviews for both the recipes and the CSA and Co-op (which is rapidly expanding throughout the West). Fortunately, brassicas are not a problem for my 12 week old, but for many nursing mothers, they might want to avoid these for a few months! (sorry no pictures …)
Cabbage salad: (only somewhat adapted by me)
1 head of cabbage shredded (I use my food processor)
2-4 carrots shredded (again the food processor)
2 sticks of celery chopped
1/4 – 1/2 cup of chopped onion tops or chives
1/4 cup chopped parsley or cilantro
1-2 apples chopped
1 cups mayo
2 tablespoons milk
1 tablespoon lemon juice
2 tablespoons maple syrup
1+ tablespoon vinegar (I like white or apple cider)
Salt and pepper to taste
Mix cabbage, carrots, celery, onion tops/chives, herbs and apple in a very large bowl. Sprinkle lightly with salt and pepper, mix and sprinkle again. Whisk together all of the other ingredients in a large bowl, taste and adjust to your liking (salt, pepper, a dash of hot sauce, more vinegar, or maple syrup, etc…). Add as much of the dressing to the salad as you prefer.
Brussels Sprouts with Cauliflower and Mustard-Caper Butter
from Local Flavors by Deborah Madison
SERVES 8 OR MORE
One should never feel merely obligated to eat Brussels sprouts. They’re good, especially when they’re I with nubbins of pale green broccoli Romanesco and white cauliflower. Besides, who can resist them when Farmers bring them to markets on their stalk, complete with a “hat” of cabbage leaves? Here is the most Dr. Suess like vegetable one could hope for. People walking through the market cradling a stalk that bristles with tiny cabbage seem to smile proudly as if they have just captured something rare. And they have.
THE MUSTARD-CAPER BUTTER
2 garlic cloves
sea salt and freshly ground pepper 6 tablespoons unsalted butter, at room temperature
2 teaspoons Dijon-style mustard, more or less
1/4 cup drained small capers, rinsed grated zest of 1 lemon
3 tablespoons chopped marjoramPound the garlic with ‘/2 teaspoon salt in a mortar until smo then stir it into the butter with the mustard, capers, lemon i and marjoram. Season with pepper. The butter can be made a ahead and refrigerated. Bring back to room temperature be serving.
1 pound Brussels sprouts or 1 whole stalk, stripped of its sprouts
1 small head white cauliflower
1 small head broccoli (Romanesco)
sea salt and freshly ground pepper
1. Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
2. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-Caper Butter. Taste for salt, season with pepper, and toss again.