Tuesday, June 18, 2013

Freshly-picked brussel sprouts

Is what the sign said at the tiny DeKalb Farmers' Market yesterday.  After last week's retreat at my friend Zoe's, in which she showed me how to make the fabulous raw kale salad above, I've been trying to raw-ify some of my meals.  Asparagus shaved, with radish and grana padano (my current on-hand Italian hard cheese).  And now, I want to shave brussel sprouts into a tangy salad, like so.  And blitz the sprouts into pesto (to blanch or not to blanch?).

Stay tuned for: Garlic and tahini kale salad, shaved asparagus and radish salad, and some new ways with brussel sprouts.

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