Brussels sprouts are so misunderstood: They've long been cast aside as a lame bitter vegetable hated by kids and adults alike. Now, they're finally getting their due with creative recipes that turn them into tiny slider buns, cheddar-loaded crostinis, and more.
Named after the Belgian city where they were first cultivated centuries ago, Brussels sprouts are actually native to the Mediterranean region. The edible sprouts grow like buds in helical patterns along the side of long, thick stalks of about 24 to 47 inches in height, maturing over several weeks from the lower to the upper part of the stalk.
While Brussels sprouts may look like baby cabbage, they are actually a vegetable variety of their own, but in the same family as cabbage-cruciferous vegetables. Like other cruciferous vegetables, Brussels sprouts are a great source of folate. They are loaded with fiber, vitamins A, K, C and low in calories.
Storage & Preparation
Do not wash or trim sprouts before refrigerating them. Yellow or wilted outer leaves may be removed before storage, however. Refrigerate Brussels sprouts in plastic bag up to 1 week.
Preparing Brussels sprouts for cooking begins with cutting the buds off the stalk and removing any surplus stem and loose surface leaves. Once cut and cleaned, the buds are typically cooked by boiling, steaming, stir frying, grilling, slow cooking or roasting. To ensure even cooking throughout, select buds of a similar size. Some cooks make a single cut or a cross in the center of the stem to allow the heat to penetrate the solid core so that it cooks as quickly as the leaves.
Brussels Sprout Hash
Brussels Sprouts with Pomegranate and Walnuts
Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, or simply Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal (you are totally allowed to nerd out on that).
When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
Storage & Preparation
Keep unwashed Romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using. It'll start to lose quality after a week, we recommend cooking it within 2-3 days of receiving it (you'll probably be so excited to cook it that you won't want to wait, anyway!).
Source: Bon Appetit
Garlic and Lemon Roasted Romanesco
Get your kids in the kitchen (and away from the candy bowl) this month with some spooky new ways to make some of your favorite recipes. Most of what you need to recreate these Halloween treats is in our webstore. From ghostly pizza dough to mummy dogs and all the crudité to build a veggie skeleton, we have you covered*.
Check out our Pinterest holidays board for even more inspiration.
*Items available in the FreshFix webstore are in bold text.
Creepy Mini Halloween Pizzas
Make pizza night even more fun with creative and scary toppings. Use kitchen scissors to cut jack-o-lantern shapes out of pepperoni and bell peppers. Transform black olives into spiders or vampire hair. Cut mozzarella into strips and lay them out to look like mummy bandages.
Butternut Squash and Walnut Soup
Incorporate one of our favorite fall flavors - Butternut Squash - into this festive, kid-pleasing weeknight meal. You can make your own stock too with our Chicken Stock Bags from Erba Verde Farms and your vegetable scraps!
You'll need straws in various sizes to create the creepy eye balls for this super simple pasta dish from Spend with Pennies. Check out her edible eyeball how-to here.
This fun Halloween spin on the classic pigs in a blanket turns regular hot dogs into mummy hot dogs by wrapping them in pizza dough.
Skeleton and Brain Dip
Skip the sweet this Halloween and go for the savory with our Skeleton and Brain Dip. Our Skeleton and Brain Dip recipe includes hummus for the skeleton's brains and fresh veggies for the skeleton's limbs!
Delicata squash is a variety of winter squash with cream-colored cylindrical fruits striped in green or orange that are cooked. As its name suggests, it has characteristically a delicate rind. It is also known as peanut squash, Bohemian squash, or sweet potato squash.
We gathered a few delicious recipes, all of which can be modified and made, almost entirely, using produce and artisan food items found in our webstore. For example, Erba Verde Farms mild Italian sausage is a great substitute for the chicken sausage in the Stuffed Delicata recipe. My family adds kale for color and an antioxidant boost.
There's so many ways to prepare and enjoy delicata squash. Here are a few of our favorites:
Stuffed Delicata with Sausage Mushroom Stuffing
Delicata is very versatile, one of my favorite ways to eat it is stuffed with a savory sausage stuffing made with celery, onion and mushrooms – a wonderful contrast to the sweet flavor of the squash.
Garlic Parmesan Roasted Delicata Squash
Butternut squash is one of my very favorite fall vegetables. There are just two tiny problems: I absolutely hate cutting or peeling it. That’s how delicata squash won my affection. Not only is this winter squash easier to slice into, but there’s also no need to peel it. It also comes in a much more manageable size
Delicata Squash Tacos with Black Beans
From Naturally Ella:
You might be thinking why delicata squash? Delicata is one of those hard winter squashes that doesn’t need peeling- you can eat the entire squash, skin and all. Sliced thin, like in these tacos, it roasts quickly, adapts to flavors you pair with it, and works for a myriad of meals.
Roasted Delicata Squash Pasta with Greens
From Familystyle Food:
Ready in 30 minutes — a delicious vegetarian pasta dish with roasted delicata squash, caramelized onion and chili in a creamy Parmesan sauce with wilted greens.
The radish is an edible root vegetable of the Brassicaceae family. Radishes are cousins of mustard and cabbage. They have a mild to hot peppery flavor and crunchy texture.
Radishes are believed to originate in China but have been cultivated throughout the world for thousands of years. They were one of the first seeds brought over with colonists to the Americas. Today, many cultures honor radishes in celebrations around the world.
Radishes are a very good source of vitamin C, which may help fight disease and rescue healthy cells from an onslaught of destructive free radicals. They can be used to help relieve stomachaches, to facilitate digestion, elimination of excess water and to regulate blood pressure. In the past, radishes were used in treatment of kidney stones, intestinal parasites and bad skin.
Storage & Preparation
If greens are still attached, remove immediately to prevent moisture loss. Free radish greens can be sautéed and eaten! Remove excess dirt and place in a plastic bag. Store in your vegetable crisper for up to two weeks.
Scrub radishes before you plan to eat them. Small radishes can be served whole or chopped.
Quick Pickled Radishes