In your share this week: Potatoes/Sweet Potatoes/Carrots, Beets/Salad Turnips, Cabbage/Brussels/Cauliflower, Leeks/Celeriac, Onions/Garlic, Tomatoes, Peppers/Eggplant, Lettuce Mix/Arugula, Head Lettuce/Kale/Chard , Cilantro
This week you can pick up some beets and arugula and make a delicious salad with the addition of some goat cheese. Check out Simply Recipes Arugula Salad with Beets and Goat Cheese. Or try out this Apple Pecan Arugula Salad Recipe!
This week you’ll also have the option to pick up some brussel sprouts. Below is a a recipe to try out, or try Maple Roased Brussel Sprouts with Bacon. If you’re looking for some more info on what to do with brussel sprouts overall, check out this NY Times “How to Make Brussel Sprouts” Guide.
Honey Sriracha Roasted Brussels Sprouts
1½ lbs. Brussels sprouts
2 Tbsp. Olive oil
To taste Salt
1 Tbsp. Sriracha
3 Tbsp. Honey
1 Lime, juiced
Preheat oven to 400°F. Cut off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside. Meanwhile, combine sriracha, honey, and lime in a small bowl. Season with Kosher salt. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.
I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.