Three ingredients and minimal preparation means these stovetop blackened Brussel sprouts have taken over as our weeknight side dish of choice. With so little to hide behind, this technique for cooking the Brussel sprouts brings out amazing flavors and textures- salty, cripsy, deeply caramelized on one side, while being tender, juicy, and perfectly steamed on the other side.
Read MoreLast week’s ugly produce box came with a bunch of small onions and a gigantic fennel. With the chilly weather we are having, I was craving something nutty, toasty, and caramelly. I decided to make a quinoa dish with them instead this week. I wanted to keep the lovely roasted flavors as the highlight, so I complimented this dish with a light lemon dressing just to brighten it up a bit. I didn’t have any arugula or baby spinach, but I imagine it would taste great in this dish. I’d add it to Step 6- right when the quinoa is done- using the residual heat to wilt the greens. Please comment if you try this, or have other variations you want to share!
Read MoreI love tahini in pretty much anything, so it’s no surprise that I also love black sesame seeds. As the weather turns cooler, I start to crave comfort foods… like black sesame lattes! I find black sesame seeds especially satisfying, and adding it to warm frothy milk (or non-dairy alternative) feels really cozy. Making a batch of this black sesame paste makes it really easy to add a slightly sweet and savory, toasty, nutty flavor to dishes. Besides the latte, I like adding this to a chia pudding, oatmeal, and rice porridge.
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