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The Cookstr Weekly: Cabbage, Cauliflower and Brussels Sprouts

January 23, 2014
January is the month of health, with gyms packed to the gills and salad ingredients flying off the shelves at grocery stores. This can be a wonderful opportunity to take up a new sport or discover a hidden love for meditative yoga, but it can also lead to disappointing things. Like produce purchased out of season.
In the great rush to stuff our fridges with whole foods, it’s especially important this time of year to keep seasonality in mind. If you aren’t a big fan of raw tomatoes, trying to force yourself to like them in late January certainly isn’t going to help matters. But there are plenty of vegetables (beyond the root vegetables that you’ve been eating since September) that take advantage of seasonal bounty in innovative recipes. Different varieties of cabbage, delicate leeks and brussels sprouts, and nutty, toothsome cauliflower are great places to start.
Warmest regards,
Kara Rota
Editorial Director

  Punjabi-Style Cabbage
  by Anupy SIngla

This recipe works well whether you prepare it in a slow cooker in four hours, or on the stovetop in about twenty minutes. Indian spices pair with basic white cabbage and a handful of peas you’re likely to have in the freezer, creating a dish that you can use as a filling for pita, naan, or tortillas, topped with a bit of yogurt. Or you can serve the cabbage over brown basmati rice, for a healthy take on comfort food that brightens up the coldest days. Much better than eating tasteless asparagus or wimpy zucchini this time of year.

  More Winter Produce Recipes from Cookstr

Roasted Savoy Cabbage with Raisins by Tom Colicchio

Leeks with Greens by Hugh Fearnley Whittingstall

Cheesy Potato and Cauliflower Chowder by Ken Haedrich
Brussels Sprouts and Udon Noodles in Miso Sauce by Lorna Sass
  by Gina DePalma

“The steps to making good biscotti are numerous but not at all difficult. At Babbo, the entire pastry staff pulls together in a marathon session of rolling, baking, slicing and toasting in order to make hundreds of biscotti at once. At home, lacking the appropriate team of assistants, I make biscotti on gloomy, rainy days. It cheers me up, simultaneously occupying my hands and freeing my mind, and I never feel guilty about taking my time. When I am finished, I stand back and survey the stacks of perfectly formed and toasted biscotti, as pretty as those in the corner coffee shop, and much tastier.” 

– Gina DePalma 
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One Comment leave one →
  1. January 25, 2014 8:02 am

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