Match.Veg

Seems like it is spring. Lots of things are sprouting through the ground. Last night, I even heard crickets. Crickets, in February! The "sprout-i-ness" around me got me thinking...

In this week celebrating love, there is an adorable veggie that could use some: brussels sprouts. I adore them, but a good number of you don't. A few of you have asked me to suggest some plant-based party menus and to a person, all have requested "No brussels sprouts!". I am not going to go into their fabulous nutritional profile, that they provide tons of Vitamin A, Vitamin C, potassium, fiber and kick-it-to-the-curb, cancer-fighting anti-oxidants and that they are cute as a button, whole or cut in half. Ahem. Focus.

It's Friday and I thought I would do a little weekend match-making, Our Green Table's version: Match. Veg. Today's match pairs a seasonal veggie/wall-flower (brussels sprouts) with a seasonal sweetie (maple syrup) and we shall see if we have a match you can love. My friends up in Vermont, New York and New Hampshire are entering sugar season and the town where I grew up in Pennsylvania, literally translated from the Native American means "Sweet Water"or Maple Syrup, PA and so, I think the timing for this match is great. Has a little romantic, folks-y history! Both are easy to find...lots of brussels sprouts, lots of delicious maple syrup in almost every store. Give this recipe a try...remember it is only a date, OK!

Sugared Sprouts

1 ½ pounds brussel sprouts
¼ cup extra virgin olive oil
1/2 teaspoon sea salt
¼ teaspoon (or 10 grinds of) black pepper
2 tablespoons maple syrup (the real stuff!)
½ cup toasted hazelnuts, coarsely chopped (optional)

Preheat the oven to 375 degrees F. To prepare the brussel sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.

In a large bowl, toss the brussel sprouts, olive oil, salt, and pepper together. Once all of the brussel sprouts are coated in oil, spread them into a 9x13 (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with parchment papaer or foil for easy cleanup because the caramelizing process leaves a sticky residue.

After 15 minutes, stir the brussel sprouts around with a spatula or large spoon to even out the browning. After 15 minutes, stir in the maple syrup. Continue to roast the brussel sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).Toss the roasted Brussel sprouts with the hazelnuts and go grab a fork.

*I like my brussels sprouts still  a little crunchy. You may want to cook a few minutes longer.

Squash that rain! The picnic's on !

Today's New Clean Plate Club menu was supposed to kick off our new theme for August: sun-drenched summer picnics. However, as I was writing the newsletter, it was absolutely pouring outside. So rainy, rivers of water were surging down our street and so dark, all the lights have been on inside, all day. Nothing sunny about tonight's picnics plans. However, it won't be the first picnic to have a change of plans and menus, right?


I remember stubbornly holding onto those picnic thoughts when we lived in Ohio. It was Memorial Day weekend, our children were 1 and 4 and I was determined that we would do what other Americans were doing elsewhere, cooking out and eating picnic style. It didn't matter that it was still winter-like in Cleveland. No sirree, what's a 30 degree temperature when you want to have picnic fun? It adds a little nip to the occasion for sure! And so, as well as shoveling off the 'barbe, I also dressed myself and the kids in our parkas, lit the grill, cooked outside and my husband hauled the picnic table and benches out and we ate picnic style...mittens and all!

Here is a warm food recipe for a cool weather (or a rainy weather) picnic! It has all the tastes of summer and just a little heat to take the chill out of the day.


Squash Fritters

1 zucchini or summer squash, shredded
2 tablespoons all purpose flour
Sea salt or kosher salt
1 egg, beaten to blend
1/2 teaspoon baking soda
2 tablespoons light beer or club soda
1 tablespoon chopped fresh basil
Extra virgin olive oil or canola oil

In a bowl, combine shredded squash with the flour and a pinch of sea salt. Stir in the egg, baking soda, beer or club soda and basil. Continue stirring until the mixture is the consistency of pancake batter. Heat about 1/4 inch oil in a skillet over medium heat. Drop batter by heaping tablespoons into the skillet. Fry on each side about 2-3 minutes or until puffed and golden brown (and no runny insides!) You may need to add a little more oil. Place cooked fritters on a paper towel to drain and keep warm until ready to eat or devour immediately! Serves 4.