Brussels Sprouts Roasted on the Stalk

Celebrating Sprouts

Recipe Adapted from Trader Joe’s

I had no idea that Brussels sprouts grew on stalks till I moved to California, quite a few years ago now. In those days we could only buy stalk sprouts directly from coastal farmers at roadside stands. Nowadays we see them at Farmers’ Markets, large-scale produce stands, and even at Trader Joe’s (TJ’s). For years I’ve wanted to try the recipe that TJ’s rubber bands to their stalks. When I finally tried it, it was nothing like I imagined. The outside of the sprout is crispy and caramelized, and the inside is soft and delicate, a delicious contrast.

Sweet Potato and Pomegranate Tagine with Ras el Hanout

Mid-Winter Lift

Recipe adapted from Vegetarian Times

I can’t imagine a better pairing than winter and tagines. These highly spiced North African stews perk up both body and spirit. Though traditionally tagines are curried meat dishes, vegetables respond equally well to the combination of spices. Sweet cinnamon and ginger, hot peppers, bitter turmeric, exotic cardamom and saffron, and other spices combine to make the heady blend called ras el hanout—which means “head of the shop” or roughly “top rated” in Arabic. In this recipe you’ll make your own spice blend, creating a supply for other tagine experiments this winter.

Roasted Butternut Squash with Pomegranate

Bright and Beautiful, Plus Nutritious

Recipe Adapted from Vegetable Recipes I Can’t Live Without

Butternut squash is a popular autumn vegetable, yet most recipes are more or less the same. The squash roasted or steamed till soft, then combined with sweet and/or savory spices, or perhaps nuts or seeds. Or it’s made into soup. This recipe is completely unique because the butternut is cooked crisp-tender. This takes less than 10 minutes in the oven. The texture can surprise people, especially when served at room temperature. At a recent potluck, one person thought it was persimmon, and another marveled at this new use for cantaloupe. This easy side dish is an unusual addition to the Thanksgiving table. It’s colorful and gluten-, meat-, and dairy-free. Substitute another oil for walnut, and it’s also nut-free.

Citrus Pomegranate Fruit Salad

Spring Colors with Last Harvest Fruits

Recipe adapted from Best of Sunset

Nostalgia isn’t what it used to be. As Seasonal Eating readers know, I’m crazy about retro cookbooks. The latest addition to my collection was published ‘way back in 1992. The Best of Sunset is a compilation of winning recipes from Sunset magazine’s not-so-distant past. Yet since Sunset has been serving up menu ideas since 1898, I suspect that this fruit salad recipe was first published earlier—around 1980 or a bit before. It’s from the years when honey-Dijon dressings suddenly appeared on menus everywhere, but we hadn’t learned to specify which “salad oil” they were made with. This salad is lightly dressed and even my friend Rox (not a big fan of mustard) rated it thumbs up.

Roasted Cauliflower with Hazelnuts and Pomegranate

Perfect Combo of Veggies, Fruit, Herbs, and Nuts

Recipe adapted from Live Earth Farm

Only a master chef could conceive of putting cauliflower together with smoky hazelnuts, crunchy greens, bright pomegranate, vinegar, and sweet spices. This particular master chef, Rebecca Mastoris, is also a caterer, Bauman College cooking instructor, and popular speaker with over 40 years of culinary experience. As if that weren’t enough, she also writes recipes for our CSA Live Earth Farm. Her unusual cauliflower dish features both well-balanced flavor and a colorful, festive appearance that adds eye-appeal to the table. In addition, it’s served at room temperature, so no need to stress about keeping it hot or cold. Try it at a holiday potluck, and you’ll likely see it disappear quickly, as I did last week. And get ready for some compliments!