Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Warm Brussels sprout salad

• 3 tablespoons olive oil

• 3 tablespoons fresh lemon juice

• 1-2 teaspoons pure maple syrup

• 1 teaspoon dijon mustard

• 1 clove garlic, minced

• ½ teaspoon salt

• Freshly ground black pepper

• For the brussels sprouts salad:

• 8 slices bacon

• 1/2 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)

• 1 tablespoon olive oil

• 1 pound brussels, washed, stems removed, and roughly chopped/shredded

• ½ cup shaved parmesan cheese

• Optional: ⅓ cup dried cranberries or dried cherries

First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.

1. Place a large skillet over medium low heat. Add in nuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.

2. Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.

3. Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Brussels Sprout-Squash Casserole

1 lb sprouts
1 1/2 cups winter squash
1 onion minced
1 cup celery
1 tsp butter
2 tsp oil
1/4 cup whole wheat flour
2 cups milk
1/2 tsp marjoram
pepper and nutmeg

Steam sprouts and squash separately. Preheat oven to 350F. Sauté onion in butter and oil, add flour and cook slowly for 3 minutes. Add milk and spices, bring mixture to a boil and remove from heat. Arrange squash then sprouts in a baking dish, sprinkle chopped celery on top, pour sauce over veggies and top with a sprinkle of nutmeg.

Brussels Sprouts Salad

3 tbsp lemon juice, divided
1 ½ cups sliced Jerusalem artichokes or carrots
1 large celeriac, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 lb Brussels sprouts, trimmed
3 tbsp olive oil
1 tbsp fresh grated lemon zest (optional)
salt and pepper
2 tbsp chopped parsley

Combine 1 tbsp of the lemon juice and 3 cups of water in medium bowl Add Jerusalem artichoke and celeriac; cover and chill until it is time to dress salad. Cook leeks in 1 inch of boiling water until tender but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam Brussels sprouts over it until tender-crisp, 8-10 minutes. Place leeks and Brussels sprouts in serving bowl. Drain and add Jerusalem artichokes and celeriac to bowl. Toss with olive oil, remaining 2 tbsp lemon juice, lemon zest, and salt and pepper to taste. Cover and chill about 1 hour. Garnish with parsley. 4 servings.

From: Winter Harvest Cookbook

Brussels Sprouts, Water Chestnuts, and Mushrooms

1 lb. Brussels sprouts
2 tbsp butter/oil
½ lb. mushrooms, sliced
1 can (16 oz) water chestnuts, drained
½ cup pine nuts (optional)
1 tsp thyme
½ tsp ginger
salt & pepper to taste

Steam Brussels sprouts until tender. Sauté mushrooms, water chestnuts, optional pine nuts, and seasonings in butter or oil until mushrooms are tender. Dish sprouts onto plate; top with mushroom mixture. 4 servings.

From: Earth Water Fire Air

Tempeh Stew with Wine and Shiitake Mushrooms

2 tbsp extra-virgin olive oil
1 lb tempeh, cut into ½” cubes
2 1/2 c water
1/2 c dry white wine
2 tbsp prepared mustard
8 shiitake mushrooms, stemmed and sliced
2 c peeled and coarsely chopped sweet potatoes
1 ½ c peeled and coarsely chopped carrots
½ c peeled and coarsely chopped celeriac
1 ½ c trimmed and halved Brussels sprouts
½ c coarsely chopped onion
1 ½ tbsp miso
2 tspn dried thyme
1 ½ tspn dried sage
1 tspn dried rosemary

Heat the oil in a 6-qt stockpot over med heat. Add the tempeh and cook 5-10 min, ~ golden brown. Add the water, wine, and mustard to the pot, along with the shiitakes. Bury the shiitakes under the potatoes, roots, Brussels’, and onion. Bring to a boil, then reduce heat to med-low. Simmer covered ~ 20 min, or until veg are soft. Dissolve the miso in some of the hot broth, then add to the pot, along with the thyme, sage, and rosemary. Simmer another 5 min to blend the flavors.

From our shareholder Leslie Cerier - "the Organic Gourmet" who has a ton of great recipes on her website:
http://www.lesliecerier.com/recipes/