Roasted Brussels Sprouts and Toasted Pecans with Maple Miso Dijon Dressing

The photo was at the website for Bon Appétit Magazine -- no photographer credited. *
Ooh. This looked good. So I made up a recipe, even though my recipe duties are done for Glade Road Growing are done for the year and my Brussels sprouts from Catawba Valley Farms are long gone since Leighton Hodges stops bringing produce to the Blacksburg Farmers Market in October.

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Serves 6

Ingredients:
½ cup pecans, coarsely chopped
1½ pounds Brussels sprouts, ends trimmed, halved (about 30)
6 TB extra-virgin olive oil, divided
Sea salt
Freshly ground black pepper
1 TB Dijon mustard
1 TB miso
1 TB maple syrup
1 TB balsamic vinegar


1. Toast pecans in a single layer until fragrant in a small dry cast iron skillet that has been heated until a bead of water will evaporate. Let cool.

2. Toss Brussels sprouts in 3 TB oil. Arrange sprouts, cut sides down, on baking sheet (or in stainless steel steamer basket if using a countertop convection over and roast until tender

3. Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl. Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in wate. a little at a time, to thin. Season with salt and pepper.

4. Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.

Greek Potato Salad with Tomatoes, Quick Pickled Onions and Soft-Set Eggs

Photo by Stacie Billis


Serves 4

Ingredients:

Pickled onions

1/2 cup of balsamic vinegar
1/2 cup water
2 whole cloves
1 bay leaf
1 tablespoon sea salt
1 teaspoon honey

1 medium red onion, peeled, halved and thinly sliced

Potato salad:

4 large potatoes scrubbed and cut into one-inch cubes
2 cups of tomatoes cut into wedges
4 soft set duck or chicken eggs

Vinaigrette:

2 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
1 tablespoon of Dijon mustard
1 teaspoon of honey
1 teaspoon of sea salt
Fresh ground pepper

Garnish:

3 tablespoons of chopped herbs (cilantro, parsley, mint, dill, basil or a combination)

Directions:

1.  Mix together vinegar, water spices for pickled onions.  Bring to a boil and take off heat.  Pour over onions and let cool.  Cover and refrigerate for at least two hours.

2.  Steam potatoes in covered pot boiling water until tender, about ten minutes.  Transfer to a bowl to cool.

3.  Meanwhile cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, about 7 minutes. (You can cook the eggs a minute or two longer if you like them more set.) Drain and rinse in cold water until cold.  Drain and peel.  Set eggs aside.

4.  To make vinaigrette, whisk lemon juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.

5.  Add vinaigrette to potatoes, tomatoes and pickled onions and toss.  Transfer to four individuals bowls.  Quarter eggs and tuck one in each bowl between veggies.  Garnish with chopped herbs.

Beet and Carrot Salad with Curry Dressing and Pistachios

Photo by Marcus Nilsson for Bon Appetite. 


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Serves 8

JP says the July 18 bag share will include carrots and beets, so I thought a salad with a curry dressing might be nice.  I liked this picture accompanying a recipe by Rebecca Collerton, who at the time had just finished a stint at Brooklyn's Mr. Curry.  I could find no news of where she is now.  The recipe called for "curry powder."  The spice blend in this dressing is my own.

Ingredients:


1/2 cup shelled pistachios
1/2 tsp sea salt

Curry spices:
1/2 tsp ground cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

2 garlic cloves, smash, peeled and finely chopped
1 tablespoon miso
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

4 small beets or 2 large beets quartered, peeled and sliced thin
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 tablespoon lime juice


Directions:

1.  In a warm, oiled skillet, toast pistachios until golden brown and season with sea salt.  Let cool, then chop coarsely.

2.  In a small saucepan, toast curry spices over medium heat, add oil and bring to a simmer, swirling occasionally.  Let cool.

3.  In a blender, process garlic, miso, vinegar, and mustard.  With the motor running, stream in curry oil. Blend until dressing is smooth.  This dressing can be made up to two days ahead of time.

4.  Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8 to 10 minutes. Add carrots and remaining dressing and toss.  Season with lime juice.

5.  Arrange on a platter or in individual bowls and serve topped with pistachios.