Spotlight Ingredient: Brussels Sprouts

When the first stalks of brussels sprouts appear at my local market in the fall, I greet them with the same enthusiasm as I do a basket of strawberries in the spring.

I can finally bypass the staunch, yet stodgy broccoli and bring home a vibrant green vegetable that I’m excited to cook.

I’ve always loved brussels sprouts, perhaps because my father always took such delight in them whenever we ate them growing up; the British, are, after all, the top consumers of sprouts, and my dad hails from across the pond. Brussels sprout lovers are aptly labeled, lovers, and most can wax poetic over the little green sprouts all the day long.

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Back to…Cooking School: How to Select, Prepare & Cook Winter Squash

With crisp evening air and a basket full of apples, fall whispers its entrance. I make a mad dash to preserve all that was summer with popping jars of hot tomatoes on my counter tops. Summer is nearly gone.

The fall vegetables I now see bring relief. No canning involved in storing potatoes, beets, and my favorite – winter squash. You couldn’t talk me into eating these winter treasures for the first 23 years of my life. We now eat it in one form or another a few times a week during the cooler months. And everyone in our family – young and old – cannot get enough.

If you’ve never been a fan of squash, then let me tell you a little secret: squash can be absolutely delicious, versatile, useful, and healthy, you just have to know how to use it. [Read more…]