Fruity Quinoa Stuffed Peppers Are Here to Stay

When I first wrote about quinoa two years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no longer just the baby of vegans; it has gone mainstream.

Case in point: the Point Loma, CA Trader Joe's last Sunday. As I was looking for some whole wheat couscous, I overheard the guy next to me say to his wife, "Hey, hon. Is this the keen-WAH you want?" He pronounced it perfectly, without the slightest hesitation. Of course, I had to look. No, he wasn't dressed in a chef's jacket and orange Crocs. In fact, he was a military guy --there's a naval base in Point Loma -- tall and muscular with a crew cut. And his carriage had lots of red meat and eggs in it, not tofu or sprouts.

I couldn't help but think what a great poster child he would be for the Whole Grains Council. I suddenly envisioned the commercial: a buff Navy guy pushes away his breakfast Wheaties and eats a bowl of quinoa instead. Then the camera cuts to him commandeering a naval ship or jumping out of an aircraft into the ocean for a dramatic rescue. Then the voice-over says: Quinoa. The REAL breakfast of champions. Then it ends with the camera zooming in on the guy in his white sailor's uniform, which every woman in America will find both sexy and endearing. Oh, yeah, baby. This is golden.



What makes quinoa so special? Quinoa is high in complete protein, meaning that it includes all nine essential amino acids. But don't eat it just because it's good for you; eat it because it's just plain good. Though quinoa is technically a seed, it is used as a grain. Cooked quinoa is delicately fluffy with a mildly nutty flavor and can be used in dishes ranging from salads and soups to cereals and stuffing.

My current favorite is today's recipe for healthy fruity quinoa stuffed peppers. I have made these stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing that is studded with chewy apricots, tangy cherries, and crunchy pistachios. Pair with side salad for a substantial vegetarian meal, or serve as a side dish with a chicken, pork, or seafood entree.

If the Whole Grains Council turns me down, I think I'll head straight to the Naval base. After all, I just bought this adorable crisp white and navy sun dress that I'm just dying to wear.



Fruity Quinoa Stuffed Peppers
Makes 4-6 servings
Print recipe only here.

1 cup uncooked quinoa
2 1/2 cups water
2 teaspoons olive oil, plus a little extra for drizzling the stuffed peppers
1 large shallot, finely diced
2 celery stalks, finely diced
1/2 cup dried Turkish apricots, diced
1/3 cup dried tart cherries, chopped
1/4 cup unsalted pistachios, coarsely chopped
1/4 teaspoon ground cinnamon
2 teaspoons fresh minced ginger
a generous amount of salt and freshly ground black pepper
2 tablespoons chopped fresh mint, cilantro, or parsley (my favorite is mint)
6 small (about 3-4 inches tall) or 4 large (about 5-6 inches tall) red, yellow, or orange bell peppers

Preheat oven to 350 degrees F.

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a medium saucepan over high heat, add quinoa and water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 2 cups cooked quinoa.

In a small skillet over medium heat, warm 2 teaspoons olive oil. Add shallots and celery; saute 2-3 minutes, or until shallots are translucent. Add diced apricots and cherries, and saute 1-2 minutes. Add pistachios, cinnamon, ginger, salt and pepper, and fresh herbs. Stir together and heat through. Place in a large bowl. Add cooked quinoa, and toss until well combined. Taste the stuffing and adjust seasonings as necessary.

Wash and dry the peppers. Using a pairing knife, remove the stem, core and seeds. Divide the stuffing equally among the peppers. Place stuffed peppers in a casserole or similar baking dish and drizzle the tops with 1 teaspoon extra virgin olive oil.

Bake for 40-45 minutes, or until peppers are softened and wrinkly and a few brown spots appear on the skin. If the stuffing is browning too much, cover the tops of the peppers with a piece of aluminum foil. Serve hot or at room temperature. Garnish with chopped fresh herbs, if desired.

You might also like these other healthy whole grain dishes:

Mediterranean Wheatberry Salad with Lentils and Chickpeas




Shrimp, Pineapple, and Kashi 7 Whole Grain Pilaf Salad




Warm Bulgur Salad with Beets, Fennel, and Oranges





Here are more great stuffed pepper recipes:
Kalyn's Southwest Stuffed Peppers
Psychgrad's Orzo Stuffed Peppers
Susan's Stuffed Peppers

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Hey, Dad, I Finally Like Spaghetti Squash!

No, this is not a picture of a sea anemone. It's spaghetti squash. And though my mom doesn't like it, she makes it all the time for my dad since it's his favorite type of squash. Her favorite, by the way, is buttercup. I know this because the three of us have the same conversation every year as if it's a revelation:

Dad: "What did you buy at the farmers' market this week?"

Me: "Some butternut squash."

Mom: "Ooh, yeah? I love butternut squash. But you know what's even better? Buttercup. You should try it."

Me: "Yeah, Mom, I have tried it, but I don't like it as much as butternut."

Mom: "How could you not like buttercup squash?!"

Dad: "You know what the best squash is? Spaghetti squash. Your mother makes it with tomato sauce and cheese. Oh, I love it like that. You should try it."

Me: "Yeah, Dad, I have tried it, but I don't like it as much as butternut."

Mom: "Oh, yes, your father loves that spaghetti squash. I don't. Blegh."

Dad: "How could you not like spaghetti squash?!" (Then, convinced that this is the year he will persuade me) "Well, you don't know what you're missing."



Well, Dad, you'll be happy to hear I finally agree with you. I didn't know what I was missing, until last week. My local supermarket had a sale on winter squash, so I ran right over to stock up on acorn and butternut, only to find a bin filled with a dozen spaghetti squash. Yeah, sure, I thought, that's cause no one wants it. Since I cannot pass up a bargain, I bought one anyway.

I had buyer's remorse the minute I got home. I didn't want it with tomato sauce. Let's face it, spaghetti squash is not the same as spaghetti no matter how hard you try. Then I thought of making an herb pesto but was all out of sage. And that's when it hit me. My favorite way to eat real spaghetti is with butter and salt.


Once the squash was cooked, I excitedly scooped out the cooked flesh, which is the best part of cooking spaghetti squash anyway. Then I added butter, salt and black pepper, and some grated Reggiano-Parmigiano.

It was good. OK, it was better than good. It was delicious. It tasted like, well, spaghetti. The firm luminescent gold strands of flesh become deliciously coated with melted butter just like pasta. For a richer more savory flavor, sprinkle some fresh thyme, rosemary, or parsley on the squash before serving. This is a simple, fresh, and comforting side dish that I'll be happy to make again.

My parents and I will likely have our annual squash talk this week. I have a feeling it's going to end a little differently this year though. So, what's your favorite squash?

Baked Spaghetti Squash with Butter and Cheese

Makes 4 servings
Print recipe only here.

1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional

Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender.

Using a fork scrape the hot flesh from the squash and place in a bowl. Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss until well combined. Garnish with remaining 2 tablespoons cheese and herbs, if using. Serve immediately.

You might also like:

Olive Oil, Caramelized Onion, and Sage Sweet Potatoes




Roasted Acorn Squash with Medjool Dates and Toasted Almonds

• Spaghetti Squash New Mexican from Karina's Kitchen
• Spaghetti Squash with Garlic, Parsley, and Parmesan from Coffee & Vanilla

I'm sending this to Scott of Real Epicurean who is the hosting this week's Weekend Herb Blogging, now managed by Haalo.

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Why I Live in California Reason #2: Carrots

Despite grueling traffic, exorbitant real estate prices, and perpetual smog, Jeff and I have decided to stay in Southern California when he completes his residency in June. We have discussed this ad nauseum: we have wonderful families back in RI, the reimbursement is higher and the cost of living is lower there, and not to mention, there's no good Italian bread here.

There is no single reason we have made this decision, but one factor stands out above others: the weather. It's probably why most of the 15 million people who call Southern California home choose to live here. For Jeff and me, the second factor is one my food blog friends can appreciate: the produce.

Recently at our farmers’ market Jeff and I chatted with Neil, a local farmer, who is originally from London. (We adore London, the site of our honeymoon.) Curious why an aesthete Brit would move to Southern California, I asked Neil why he stays here.

“The weather,” he said. “I simply can’t live without the sun, and it’s sunny here all the time.”

“But don't you miss London with its rich history and culture?" I asked.

“Look, London is great,” he said, “but it’s always grey and rainy. In fact, I believe summer fell on a Wednesday there last year.”

Neil has a brilliant personality; so does his produce. He is from Weiser Family Farms where they sell organic, charismatic produce: blithe blue potatoes, cheeky green and purple cauliflower, and cheerful colored carrots.


Every week market-goers animatedly question him about his unique produce, which lately has included Jerusalem artichokes, Romanesco cauliflower, and crosne (Chinese artichokes, pictured below).

Neil, like so many farmers, is always informative; he teaches you about the produce and offers cooking tips and recipes as well.

One of our favorite vegetables from Weiser Family Farms is carrots. Not prosaic orange carrots, but kaleidoscope carrots with appealing names: Yellowstone (ripe lemon yellow), Purple Haze (rich, royal maroon), Nantes (deep pumpkin orange), and Atomic Red (firecracker red).


Unlike the orange “baby”carrots you find in the supermarket, these “mini” or "rainbow" carrots are about 5-6 inches long and come in a variety of colors. Though delicious raw, I prefer to roast them, allowing their natural sugars to caramelize. They are enhanced with any variety of fresh herbs; for this recipe, I used savory fresh thyme and chives which contrast beautifully with the carrots’ sweetness.

Carrots are as healthy as they are delicious (as I learned from researching my Fit Fare post). They are powerhouses of beta carotene, an antioxidant that lowers your risk of cancer, as well as lutein, which promotes ocular health. If you're crazy about carrots, then check out the World Carrot Museum. Yup. There's a virtual museum for carrots with more than you'd ever care to know about the world's #2 vegetable (potato is #1).

I am submitting this post to the Meeta for this month's Monthly Mingle which features spring food.

I also wish to apologize to Tigerfish of the delicious Teczcape who tagged me a while back about a favorite food gem, to which I have not had the chance to reply. It's clear that Neil and Weiser Family Farms is a diamond among jewels and an easy choice for "favorite food gem."

Roasted Rainbow Carrots

Makes 4 servings.
Print recipe only here.

Carrots:
1 lb. mini carrots, peeled or unpeeled (any color/variety available to you)
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh chives
A generous sprinkling of salt and pepper

Glaze:
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and chives for garnish

Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with olive oil. Add chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min., turning once. The skins should slightly brown and blister.

Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until well combined. Season with salt and pepper as needed.

Drizzle glaze over the cooked carrots, and garnish with a sprinkling of chopped fresh thyme and chives.



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It's a Bird. It's a Plane. It's a Super Grain.

We are a culture obsessed with rankings. From the 50 Most Beautiful People to the 10 Best Places to Live, we are bombarded with lists that tell us what is the "best" of everything. Food is no exception; I’ve lost count of the articles I’ve read about “superfoods.” You know them—they're the low-fat, high-protein, antioxidant-rich foods. While blueberries always seem to nab the top spot, quinoa is slowing gaining ground. And it’s easy to see why.

Quinoa is a high-protein grain that contains all 8 essential amino acids (a rarity in vegetarian foods) and is indispensible when you're trying to tone your arms. It's high in fiber, magnesium, and iron; plus it's gluten-free. And suprisingly, quinoa is as delicious as it is nutritious.

The first time I went to the market looking for quinoa, I asked the Birkenstock-wearing girl working in the bulk section, "Do you have kwi-NO-ah?"

"Do we have what?” she asked, perplexed.

“Kwi-NO-ah” I said again, “it’s a grain."

“How do you spell it?” she asked.

“Q-U-I-N-O-A,” I replied.

“Oh!” she giggled, “You mean keen-WAH.”

“Sorry?” I asked.

“It’s pronounced keen-WAH," she said. Then she proceeded to give me a lesson about Spanish pronunciation, the exploitation of the native peoples of Central America, and the hegemony of the West, ending up with something about Dick Cheney and Halliburton.

Thankfully, I had a bin of steel cut oats to lean on during her talk. When she finished, I asked her, "So which aisle is the quinoa in again?"

Leaning over to pick some steel cut oats off of my fleece jacket, she said, "Oh, we don’t carry quinoa here.”

Fortunately, my old standby, Trader Joe’s, does.

Although it is sometimes substituted for couscous, quinoa is fluffier, nuttier, and crunchier. Like couscous, it is versatile — I use it in everything from salads to soups to stuffings. When I saw this Inca Quinoa Salad from Nirmala Narine’s cookbook In Nirmala’s Kitchen: Everyday World Cuisine, I knew I had to make it.

Why Inca Quinoa Salad? Because the Incas were the first to cultivate quinoa and considered it sacred, even calling it “chisaya mama” which means “mother of all grains." So, it looks like quinoa was on the list of superfoods 6,000 years ago.

So just how super is quinoa? Well, I’m not claiming that you’ll be able to leap over tall buildings after eating it, but it might help you add an inch to those biceps.


Inca Quinoa Salad

Makes 4 side or 2 main servings.
Print recipe only here.

¼ c extra virgin olive oil (I used a little less than 1/8 c)
1 tsp minced garlic
1 small shallot, chopped
1 jalapeno, seeded, chopped
4 sun-dried tomatoes, chopped
1 tsp curry powder
½ cup uncooked quinoa
1 cup water (maybe more if needed)
1 small cucumber, peeled, seeded, and diced
2 Tbsp finely chopped cilantro
1 Tbsp fresh lime juice
12 endive leaves
Sea salt

To prepare quinoa:
Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 ½ cups cooked quinoa.

In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 min. Add the jalapeno and curry powder; heat another 2 min. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own.

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Of Yankees and Yams

I always thought yams and sweet potatoes were different vegetables. A few years ago a farmer taught me differently. We had just moved to North Carolina from Rhode Island and went to the Raleigh Farmers' Market looking for yams. We saw a farmer with a 3-foot high pile of tubers on his table and a single cardboard sign labled "Sweet Potatoes." So I asked him, "Do you have any yams?" He answered, "They're right 'ere," picking up one of the potatoes from the table in front of us. "No, yams," I said. "Yeah, right 'ere," he repeated, handing me the sweet potato.

I looked over at Jeff thinking: Great, these Southerners don't know the difference between a sweet potato and a yam.

At the same time the farmer looked over at his wife behind the cash box thinking: Great, another Yankee who doesn't know the first thing about potatoes.

He then explained to me that a yam is really just an orange-fleshed sweet potato. Unlike their white-fleshed counterparts, however, these tubers are so sweet that even when eaten plain they taste like sugar has been added to them. In fact, that first week I used them to make a sweet potato pie (from a wonderful recipe from this same farmer). I brought him a piece the next weekend. Who would have known that the simple sweet potato (er, yam) could be the basis of a rapprochement of the North and South.

I tossed this recipe together recently with some fresh citrus and ginger to add a little sparkle. I've also used winter squash or carrots instead of yams.

Baked Yams with a Citrus Glaze and Toasted Pecans
Makes 2 servings.
Print recipe only here.

1 large yam
Some cooking spray or a little olive oil for coating the yam
1 tsp butter
¼ cup orange or tangerine juice
1 tsp of good honey
About 1 tsp of grated fresh ginger
About 1 tsp of orange zest
About 1 tsp of lemon zest
A pinch of ground cinnamon
A pinch of nutmeg
Some salt and pepper, to taste
Chopped, toasted pecans for garnish

To toast the pecans, pre-heat the oven to 325 degrees. Layer the pecans on a baking sheet, and bake for 10 minutes, or until slightly toasty and aromatic.

Bump up the oven temperature to 400 degrees. Line a baking sheet with tinfoil (for easy clean-up). Slice a yam in half, lengthwise, and coat the flesh with some cooking spray or a little olive oil; place face down on baking sheet. Bake at 400 degrees for about 30 minutes, or until a fork easily pierces it. Remove from oven, and let cool.

Meanwhile, in a small pan over medium-low heat, whisk the butter, orange juice, and honey until combined. Add the remaining ingredients, and heat for a couple of minutes, until it begins to slightly thicken and bubble up.

Once the yams are cooled, scoop out the cooked flesh, and place it in a bowl. Pour the citrus glaze on top, and mix well. Add toasted pecans.

Serving Suggestion: This pairs well with pan-seared tofu or pork.

Squash's Swan Song

Growing up in New England, I’ve always anticipated the arrival and lamented the passing of the seasons. Having lived in Southern California for a few years now, I’ve come to realize that there are no seasons here. Oh, sure, we pretend it’s winter by donning our wooly knitted scarves, but then undermine any attempt at credibility by pairing them with flip-flops and oversized Channel sunglasses.

Now, I realize it’s February, and squash and yams had their leading roles back during Thanksgiving dinner. But, I’m sure most of you still have some around and might like a new recipe or two. If you do, then check out a simply delicious squash soup at Cookiecrumb's hilarious site I'm Mad and I Eat (01.Feb.07 post). I've also got a couple of recipes up my sleeve that will enliven these former ingenues with some seasonal citrus.

This is my recipe for squash; on my next post, I’ll share one for yams. Since roasting vegetables causes their natural sugars to caramelize into a satisfyingly sweet delight, it remains my favorite method of preparation. With the sugary, chewy dates in this dish you could practically call it dessert. Okay, even I don’t believe that. Just eat this, then eat chocolate.

Roasted Acorn Squash with Medjool Dates and Toasted Almonds
Makes 4 servings.
Print recipe only here.

1 medium acorn squash or other winter squash (about two cups)
2 tsp butter
1 shallot, chopped
1 tsp brown sugar
The juice of ½ small lemon (about 1 tsp)
A little bit of lemon zest
A pinch of ground cinnamon
5-6 Medjool dates,* coarsely chopped
¼ cup toasted almonds, coarsely chopped
1-2 tsp fresh parsley, chopped
Some salt and pepper, to taste

To toast the almonds, pre-heat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake for 8-10 minutes, or until slightly golden and aromatic.

Bump up the heat in the oven to 375 degrees. Roast the squash face side down for 35-45 minutes or until tender when pierced with a fork. Remove from the oven, and let cool. Scoop out the cooked flesh, and set aside.

Meanwhile, in a large skillet over medium heat, sauté shallots in butter until slightly caramelized. Add brown sugar, lemon juice, lemon zest, and cinnamon. Add the cooked squash, and mix well by hand. (You can puree it at this point if you like, but I prefer a lumpy texture). Stir in the dates, and season well with salt and black pepper. Remove from heat. Stir in chopped almonds and fresh parsley. Garnish with more almonds and parsley before serving.


*TIP: Medjool dates are sweeter than most varieties, and have a soft, creamy texture and deep amber-brown color. I usually buy them at the farmers’ market, but Trader Joe’s and all major markets sell them. If you can’t find them, then just substitute a different variety.

Cauliflower Gets New Clothes

The second featured vegetable of the cruciferous make-over (see Brussels sprouts on Botox) is the cauliflower. And there will be no boiling involved.

One day back in the '80's, my mother, desperate for a way to get us to eat cauliflower, decided to egg and breadcrumb it, then fry it. Brilliant. Now it was kid-friendly finger food that was good for you too. (Okay, maybe not the oil; but at least she didn’t use a deep fryer.)

To get the breaded cauliflower satisfyingly crunchy, I bake it in a high oven—no frying necessary. And I've smartened it up with a flavorful olive and fresh herb tapenade that takes minutes to make.

CRISPY BREADED CAULIFLOWER with an OLIVE and HERB TAPENADE
Makes 4 servings.
Print recipe only here.

1 medium head of cauliflower
4 egg whites
2 cups plain breadcrumbs
Salt and pepper

½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 Tbsp finely grated Parmesan cheese
A couple of pinches of red pepper flakes

In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.

Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).

Bake at 400 degrees for 15 minutes; turn the florets over; bake another 10 minutes; remove from the oven. Either top with the tapenade or serve it on the side. It’s best eaten right away while it’s hot and crunchy.

Brussels Sprouts on Botox

It happens every Sunday. Clamoring crowds jostle for space around the popular tables at the farmers’ market to check out the hip Meyer lemons, the chic wild arugula, and the sexy red strawberries (yes Dad, we really did have fresh strawberries this past week).

Not so at the cruciferous vegetables table. There lie the Brussels sprouts, kale, cabbages, broccoli, and cauliflower (of which only the funky Romanesco variety is getting any attention). These uncomely vegetables patiently wait for someone to come by and check them out. It is a long wait.

This past Sunday the Brussels sprouts were carelessly dumped in a lop-sided pile, causing stray runaway sprouts to keep rolling off the table's edge and onto the concrete. Inspired by Molly’s witty post at Orangette, I thought I would take on a challenge. A makeover for three undatable vegetables: Brussels sprouts, cauliflower, and broccoli. The make-up? Breadcrumbs.

There aren’t many foods in Italian homes that don’t get egged and breadcrumbed to spectacular results. Vegetables from eggplant to zucchini, meats from chicken to veal, and seafood from calamari to smelts, when made with the right breadcrumbs, are brilliant in their simplicity and fabulous in their flavor. Fortunately, my mom and dad had recently sent me a fresh container of Buono’s Bakery breadcrumbs from Rhode Island.

Seriously. My parents actually ship me breadcrumbs.

Turns out that the closest place to get good breadcrumbs from my apartment in LA is exactly 2,970 miles away (I Google mapped it). We cannot get good breadcrumbs here. "You’re crazy!" you say. Nope. We’re not. We have lived in California for 3 ½ years; we have tried pounds of breadcrumbs. They just don't compare. Every time we got breadcrumbs, we would always say, "Well, they’re not as good as Buono’s." So we decided, why not have mom ship us some? And so it began. As you will learn from this blog, there are many things which are shipped from RI to CA, most of which originate from Federal Hill in Providence.

If you can’t get Buono’s breadcrumbs, you can:

1. Make them from scratch.
2. Use Panko breadcrumbs.
3. Ask my mom to send you some. Actually, don’t. She seriously would send them to you.

Today, I’ll share the Brussels sprouts recipe; the cauliflower and broccoli ones will follow shortly. To keep my meals low-cal and healthy, I don’t fry vegetables; I prefer to bake them in a hot oven or to sauté them with a little bit of olive oil or butter. While I often make Brussels sprouts with a maple syrup or brown sugar glaze, I love this lighter, cleaner version as well. Here, the sprouts are par-boiled then sautéed until blistered, browned, and slightly crunchy. The savory butter and garlic mellows the sprouts’ bitterness, and the citrus adds a tangy, bright touch. It’s a breeze to make, and with the right lighting and make-up, even Brussels sprouts can look pretty.



Brussels Sprouts with Toasted Breadcrumbs and Lemon
Makes 4 servings.
Print recipe only here.

3 cups Brussels sprouts,halved
1 small garlic clove, minced
2 Tbsp butter
1 Tbsp lemon juice
Pinch of lemon zest
¼ cup breadcrumbs, toasted
Salt & pepper, to taste

Peel off any marked outer leaves of the sprouts and trim the bottoms; slice in half. Boil for 3-4 minutes. Drain and plunge into a bowl of ice water; this will stop the cooking and maintain the sprouts' vibrant color.
To toast the breadcrumbs, place in a dry skillet over medium-low heat. Cook for 2-3 minutes, while giving the pan handle a few shakes to toast the breadcrumbs evenly. Once they begin to turn golden, remove them from the heat and place in a bowl, as the heat from the pan will continue to toast them.

Meanwhile in a skillet over medium heat, sauté the garlic in the butter. Once the butter begins to bubble up and the garlic starts to jump a little, add the sprouts. Cook about 5 minutes, turning occasionally, until brown spots start to appear on the sprouts. Add the lemon juice, lemon zest, salt, and pepper. Add the toasted breadcrumbs into the skillet and toss gently. Add more breadcrumbs on top before serving; sprinkle with lemon zest if desired.