Crazy Good Brussel Sprouts

My husband couldn't get enough of these things. When you have a grown man popping brussel sprouts like they're french fries, I'd say even Martha would deem these a 'good thing.'

Pair with the double-stuffed sweet potatoes for what my husband called "The best vegetarian meal he's ever had."

1 lb brussel sprouts, washed, trimmed, and halved

6 dried figs, stemmed and quartered

1/4 cup walnut halves or pieces

lemon zest to taste

olive oil

salt and pepper

1. Preheat oven to 425 degrees.

2. Toss brussel sprouts with figs and just a little olive oil and sprinkle sparingly with salt and pepper. Roast in oven until brown edges form, 15 minutes or so (keep your eye on it).

3. Remove from oven. Lower oven to 350. Add walnuts and stir to combine. Return to oven until walnuts are toasted, about 10 more minutes.

4. Remove from oven. Add lemon zest and adjust seasoning as needed.

Serves 4

Double-Stuffed Sweet Potatoes

Ever since watching the documentary Forks Over Knives, my husband and I have been trying to eat less meat. I believe that most Americans could use a little less meat in their lives. Of course, we all still want a tasty dinner that sates us. I came up with this recipe for double-stuffed sweet potatoes that are chock full of antioxidants and delicious to boot. Serve with the brussel sprouts for a meal that will make you forget all about the meat.

2 sweet potatoes, scrubbed and dried

2 cups raw kale, chopped

1 teaspoon fresh oregano (or 1/4 teaspoon dried)

15 (or so) cherry or grape tomatoes, halved

1 Tablespoon extra virgin olive oil

salt and pepper

parmesan cheese (optional)

1. Heat oven to 425 degrees.

2. Poke holes in sweet potatoes with fork, set on baking sheet. Bake in oven 35-40 minutes, or until cooked through. Meanwhile sautee kale and oregano in a saucepan over medium heat with a little oil or broth until wilted. Take off heat.

3. Let potatoes cool slightly. Carefully cut potatoes in center to open being careful not to cut all the way through. You want to create a big pocket. Carefully scoop out flesh of potato and put into a medium bowl. Mix in kale, tomatoes, olive oil, salt and pepper. Using a microplane, grate parmesan on top if using. Place back in the oven for 20-25 minutes.

Serves 2.

Optional add-ins: kalamata olives, feta cheese, pine nuts, lemon zest

Spring Salad

Tra-La! It's May! The Lusty Month of May! As I make my way around the Santa Monica Farmer's Market, I have Julie Andrews stuck in my head, singing this, and the bounty at the market right now sure is lusty. I came unprepared with one eco-bag, intending to buy "only a couple things." Forty dollars and fifteen pounds later, I'm lugging this bag up eight flights of stairs in the parking lot...but I don't care because I have bought a 'libelous display' of fruits and veggies and I am stoked to create something fresh, colorful, and healthy for dinner tonight. I'm thinking of all the creative things I can do with my fava beans, tangelos, purple asparagus, haricot verts, and butter lettuce. Ultimately, though, I don't want to hide the flavor of any of these gems! The beauty of a fresh, seasonal vegetable is that asparagus tastes more asparagus-y, and favas taste more fava-lous, and tangelos are tangel-icious! So, I just made this simple salad which showcases the ingredients for all the lusty freshness they have to offer. Happy May, Maidens and Lads.

1 cup shelled fava beans (about 1 lb shelled favas)*

1/2 lb haricot verts or green beans, trimmed

1 lb asparagus (any color), trimmed**

1-2 tangelos (substitute tangerine or orange), segmented

1 lemon, zested and juiced

extra virgin olive oil

salt

Butter lettuce, 1 large head or 2 small heads, rinsed and dried

1. Bring a pot of water to a boil over high heat. While water is heating, prepare an ice bath by putting lots of ice into a big bowl with cold water.

2. When boiling, put asparagus into water. (If it comes with a rubber band, that can go in the water which will make it easier to take the asparagus out). Cook for 2 minutes, remove asparagus with slotted spoon and plunge directly into ice bath to stop cooking. Repeat with haricot verts and fava beans.

3. When all the vegetables have cooled, drain the vegetables in a colander and dry using a salad spinner or towels. Cut the asparagus and green beans into one inch pieces and put in a medium bowl. Shell the fava beans, removing the white casing and add the bright green fava to the bowl with the green beans and asparagus. Add segmented tangelo or orange.

4. In a small tupperware container, add lemon juice. Add a generous pinch of salt and dissolve the salt in the lemon juice. Add zest of half the lemon, discarding the remaining zest. Then add equal parts (more or less to taste) olive oil. Close lid and shake vigorously to emulsify. Pour 3/4 of vinaigrette over bean mixture and toss gently.

5. Lay lettuce on plate. Dress with the remaining vinaigrette. Top with the bean mixture. Adjust seasoning to taste.

Makes 4.

Printable version here.