Tag: recipe

Spring herb solution: Virginia Green Sauce

Market season is here!

I’m back at Potomac Vegetable Farms for a second season, and last weekend we opened at the markets for the first time in 2017!  It feels great to get my hands dirty and enjoy the bustle of customers moving among vendors, arms loaded with beautiful flowers and baked goods and greens.  I love hearing how customers use our produce, and last week a woman described in detail a dish called “Frankfurter Gruene Sosse” – Frankfurt Green Sauce.  She spoke with such a wistful reverence about the German dish with seven herbs, sour cream, and soft new potatoes topped with eggs that I think everyone in our tent wished they had some right then.  The dietitian in me was thinking this sounded like a great way to offer a beautiful and nutrient-dense side: herbs have a similar nutrient profile to dark leafy greens – lots of vitamin A, C, and K, and the yogurt, eggs, and ricotta add a good amount of protein for a balanced side dish.

So about those herbs…

It turns out that several of the seven herbs are not ones I have access to, or have even heard of for that matter!  Chervil, borage, pimpernell? Nope, nope, and nein.  Being that we aren’t in Germany, I figured the important part was that there were 7 spring herbs represented, so I took some liberties with which ones those were.  Renaming it “Virginia Green Sauce” should take care of anyone’s indignation that I went a bit off the books!   We have a potluck every Friday at the farm for anyone working, and an actual German person said it was delicious and very close to what she’s had, however, so I will count that as a win.

In honor of Earth Day

This month’s Recipe Redux roundup includes recipes that cut down on food waste, and I wanted to share that since I’ve gotten an Instant Pot (a slow cooker and pressure cooker in one!) I’ve been saving my veggie scraps to make broth every month or so.  The leftovers from this recipe – lemon rinds and herb stems – made a beautiful fragrant broth that will be a delicious lemony boost to a future soup or cooked grain! I fill the pot with scraps, add water to the max fill line, and pressure cook it for 30 minutes, then strain. The eggshells, peels, and the remnants of a broth infusion get dumped in the compost pile at PVF, but if you don’t have access to a farm (ask around at your local market!), I highly recommend Compost Cab if you’re in DC.  Yes, you do have to pay for the service, but not having stinky, decomposing food in your trash can means you’ll fill it less often and maintain a much nicer kitchen environment!  Until more cities follow the example of places like Raleigh and Sacramento to make composting easier, vote with your dollars.

Virginia Green Sauce


  • Handful of each of the following herbs: parsley, basil, mint, chives, oregano, sorrel, & tarragon
  • Juice of two lemons
  • 1.5 tsp salt
  • 8 oz ricotta cheese
  • 8 oz plain greek yogurt
  • 8 oz sour cream
  • 2 Tbsp dijon
  • 8 eggs, hard boiled
  • 1.5 pounds of small or fingerling potatoes, boiled until soft to a fork


Finely mince or pulse herbs in a food processor until well chopped; reserve a few Tbsp for garnishing at the end.  Place in a large mixing bowl and add the lemon juice, salt, ricotta, yogurt, sour cream, and dijon, stirring to combine.  Peel and chop hard boiled eggs. Serve the sauce over potatoes in a shallow bowl, top with eggs and reserved herbs.  (Tip: if not serving immediately, keep sauce in a separate bowl as some water will separate out – just stir to recombine!)


DIY Kombucha & Fermented Foods for Beginners

Homemade kombucha: it’s easy & cheap

There’s a saying that if you want high quality, you can only choose two of the three: fast, easy & cheap.  Homemade ferments definitely take time, but they are actually fabulously easy and very inexpensive!  With store bought kombuchas costing north of $4, the homemade version for less than 50 cents makes your daily drink totally affordable.

I started making my own about a year ago with a SCOBY (Symbiotic Culture of Bacteria & Yeast) or “mother” that I got from Gracy.  Because these probiotic (ie healthy bacteria) cultures grow continuously, you can break them off to share. They’re available to buy online, if you don’t know anyone who’s already brewing!  After you have that, it’s basically just making a big batch of sweet tea, adding the mother, and covering for a week.  You can add flavors with fruit, juices, or herbs during a “second ferment” – just remove the mother and add in your flavor, leaving it for another 1-2 days.

The mother SCOBY will grow to the size and shape of whatever jar you put it in – this one is huge!

Step by step

  1. Make the sugar solution: boil 3 quarts of water, dissolve 1 cup of sugar (regular cane works best), stirring til it’s dissolved

  2. Add tea: 8-10 black tea bags

  3. Cool to room temperature (a few hours), remove tea bags, and pour into a glass container (1 gallon works well for this amount)

  4. Place SCOBY in, a napkin or tea towel on top, and a rubber band to hold it on

  5. Taste after 1 week; if it’s still very sweet, let it go for another 3-5 days

  6. Remove the SCOBY, add flavor with fruit or herbs if desired and ferment another 1-2 days, or pour into bottles you can cap and refrigerate

You might be thinking: that’s a ton of sugar!  And it is – but that’s food for the SCOBY, and as it ferments, will become acetic acid (giving that delightfully sour punch) and CO2, which is how it becomes fizzy.  By the end of the process, you are likely having less than a teaspoon of sugar per 8oz serving.  And the benefits of ferments far outweigh a tiny amount of sugar, including:


Here are some more in-depth resources if all of this is sounding fascinating to you – or if you need to save some bank from your store-bought kombucha habit!

From kefir to kraut

Another category of ferments create lactic acid instead of acetic acid, and includes foods like sauerkraut, kim chi, kefir, and fermented soy products such as miso and tempeh.  Same health benefits, very different flavors!  Again, it’s time consuming but very straightforward.  Most recipes just require vegetables, spices, and salt (though kefir also requires a starter culture – you can use milk or water grains to make drinkable ferments that aren’t sour!).

Sauerkraut is the easiest to start with – here are the simplest, clearest guides I recommend:

*Important notes*

  • What most sauerkraut brands won’t tell you is that their product doesn’t contain live cultures.  Some are made with vinegar, and were never actually fermented, and some are jarred or canned – that process kills the probiotics!  A rule of thumb is that if the sauerkraut isn’t sold in the refrigerated section, it has no live cultures.  To tell if it does contain live cultures, make sure the ingredients include only vegetables, seasonings, and salt (sometimes called brine).  Farmhouse Cultures is one such brand you can find in many stores nationwide, and in the DC area you can find my favorites Hex & No 1 Sons in stores and at farmer’s markets. Or – make your own!  Remember that heating and cooking also kills the probiotics, so always add it as a topping or condiment after you’ve roasted that pork or pan fried some brats.
  • Prime your system by starting with having just a tablespoon or two a day.  As with everything in health, slow and consistent beats abrupt and over-ambitious.
  • Ferment in glass, not plastic – that ensures that nothing will leech into your blends.  When fermenting, gases are produced, so explosions are possible if lidded…don’t forget to open daily to make sure they don’t blow!  Or, use a fermenting jar – they have a deep lip you can pour water into to create a pressure-free water lock.

So what are you waiting for?  Pick a fermentable and get started!  Let me know how it goes 🙂  If you’re looking for a probiotic supplement, check out this review for more info!

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Slow cooking for fast prep (+6 ways to use your crock pot!)

The beauty of bulk

Bulk cooking (also known as batch processing or food prep) is the secret for almost all people I know who eat well and have mostly homemade food.  When I hear “I’m too busy to cook” – it’s usually the truth.  Most people don’t have time to shop, prep, and cook all their meals fresh daily with the hour+ that entails.  But even though food doesn’t have to be your first priority every day, by making it a top priority on one day a week, you can stock and prepare enough food to get you through most meals.

For example, by cooking a batch of oatmeal on the weekend, and stocking up on berries and nuts, you can have breakfast ready every day in under 5 minutes.  Spending some time to buy salad supplies and pre-packing containers (dressing on the side, of course – no soggy salads here!) could be lunch.  My friend and fellow dietitian Amaris is the prep-ahead lunch salad queen, and makes a new round every week:

But when you want something savory, warm, and hearty, there’s no second to the slow cooker.  This set-it-and-forget-it miracle of modern life is one of the most important (and yet often least expensive) appliances you can have in your kitchen, and it makes both bulk prep and weekday prep a breeze.  Load it up, turn it on and in 5-7 hours you can fully cook a tender roast, a flavor-rich stew, or even a baked pasta dish.

To chili and beyond

Most people think of chili or other stews when they think about what they could make in a crock pot.  But it can do so much more! Bone broth (or veggie broth) – sure! Lasagna?  Done! Fajitas sans frying pan – so easy! Fresh bread, crunchy granola, and even snack mix?  Absolutely.  Your slow cooker should be in rotation to make something at least once a week.

Need more inspiration?

If you’re still not convinced that you need to get some slow cooking action into your routine, here are the some inspirational roundups to get your mouth watering and your menu plan rolling:

Secret ingredient french onion soup

From the palace to the pauper

As the story goes, French onion soup came to be in the kitchen of King Louis XV, on a day that there was nothing but butter, onions, and champagne to be found in the pantry – an early “Chopped” episode, of sorts!  The humble onion, which even peasants had access to, had been elevated to French cuisine.  Whatever its beginnings, I’m glad this soup survived time and distance to end up on my mom’s recipe rotations during my childhood.   Sweet, caramelized onions, savory broth, and a fun crust of cheesy bread to break through…just the sight and smell feel cozy and nostalgic to me!

The secret ingredient

Many recipes call for worcestershire sauce as a savory, umami addition, but the late renown Chef Michel Richard used soy sauce, “because it gives it a meaty flavor.”  Sounds great to me!  Because soy sauce is high in sodium, I don’t call for any salt in this recipe – one study even found that sodium could be reduced by half without compromising flavor if soy sauce was used instead!  Many soy sauces contain gluten, so look for certified gluten free versions if you need to – there are also low sodium versions available.  Kikkoman is available at nearly any grocery store you’d go to, and have versions of both.  Be sure to check out all the other RecipeRedux entries to their contest to see other sneaky ways to use it!


  • 3 large onions, sliced into half rings
  • 1 Tbsp olive oil (or butter)
  • 1/3 c red wine
  • 2 Tbsp soy sauce
  • 4 cups broth of choice (I used a homemade version; look at the sodium on this too as it can be quite high)
  • 1 bay leaf
  • 2 sprigs fresh thyme (or sub 1 tsp dried)
  • 4 slices whole grain bread of choice
  • 4 ounces mozzarella cheese


Heat the oil or butter in a soup pot over medium high.  Add the onions and cook down, stirring frequently until translucent (about 5-10 minutes) and then reduce heat to low and cook for another 20-25 minutes, stirring occasionally.  When caramelized, add the wine, soy sauce, broth, and herbs and simmer for 10-15 minutes.  Meanwhile, cut bread to a size that will fit into the ramekin (regular bowls work too; it just has to be able to go under a broiler) and toast them – drier is better, since you’ll be submerging it into the broth.  Scoop soup into ramekins (remove bay leaf), place bread on top, then layer on mozzarella (other cheeses that melt work well for this too!) and broil until cheese is brown and bubbly in places – putting ramekins on a baking sheet makes transferring to the oven much easier!  Enjoy as a soup course, or as a mini-meal…after all, it contains a vegetable, protein, and whole grain all by itself!

I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.

Plant-powered lunch bowl: farro, shaved brussels sprouts, and fermented beets

Bowls are the new salad

I’m a HUGE fan of a well-balanced lunch bowl.  They’re easy to pack to bring to work, and the options are limitless – which is why I am really excited that they’re this month’s RecipeRedux theme!  I can’t wait to see all the other members’ combos (links below) and give folks some inspiration for lunches that taste and feel awesome.

How to Bowl

Here’s my guide to building a bowl from scratch:

  1. Pick a base: a whole grain (quinoa or millet work well), rice, or legume like lentils or beans – aim for 1/2 cup

  2. Pick your greens: kale, spinach, collards, lettuces – 1-2 cups

  3. Pick 2 proteins: cheese, diced meats, tofu, hard-boiled eggs, nuts, seeds – roughly 20g worth; consult the labels to make sure it adds up

  4. Add 2 other veggies (green beans, diced pepper, onion, tomatoes, even a cooked diced sweet potato) – roughly a cup total

  5. Herbs + acid + oil (chopped fresh basil or cilantro, lime or lemon juice, and olive or grapeseed oil) – about 2 Tbsp

I recently brought a bowl to a potluck – they make fantastic side dishes, too!  I cooked up farro, which is wheat’s higher-protein cousin (not gluten free!), then added:

  • Chopped roasted carrots
  • Raw edamame
  • Shaved raw brussels sprouts (I used a mandolin)
  • Fermented beets (my first ferment!)
  • Feta cheese
  • Dried cranberries
  • Pumpkin seeds
  • Chopped pecans
  • Pomegranate arils (alleluia, it’s pom season again!)


Gorgeous colors, right?  And the result:


I dressed it with some rice wine vinegar, salt, pepper, and EVOO – the ingredients themselves had so much richness and diversity in flavor, texture, and temperature that it didn’t need much!  If I weren’t going to a potluck, I’d have stored all the ingredients separately and made different combos through the week for lunch – here’s what a single serving looks like:

img_4313img_4316YUM.  Try your own – what’s your fav combo?  And don’t forget to check out the rest below!

Lunch wrap hack (+Sabra chickpea spread)

The good & bad of wraps

There’s so much potential for a wrap to be the perfect lunch: veggies, protein, some zingy flavors, all ready to eat quickly in a handy whole grain sleeve, no silverware required!  Unfortunately what you’ll usually find in restaurants and stores is a huge portion of deli meat, mayo spread, and a white tortilla that could be over over 300 calories before anything even goes inside.  And if you choose a vegetarian wrap, there’s usually not enough protein to make a full meal’s serving.  Not worth your time or money!  Instead, try stocking up on some 100% whole grain shells, a variety of veggies, spreads, and some interesting flavor ingredients (fresh herbs, capers, pickles) to make your own unique combo.

Sabra spreads

These are a new spreads from one of the best known hummus companies in the country – Sabra bottles them for easy squirting, and the first ingredient is always chickpeas.  Check out the links below in this RecipeRedux Roundup contest using three of their new flavors – Salt & Pepper, Garlic & Herb, and Honey Mustard – this is a great way to add flavor and help bind your ingredients together!

Wrap hack: 4 components for a winning combo

Flavor, color, and texture variety are all keys to a well-balanced wrap.  Shake on your favorite seasonings, add a vinaigrette, or pop some pickles in to hit the right tasting notes, and choose some soft or cooked and some crispy elements so each bite is interesting.

  1. Pick your protein – beans, cheeses, tempeh, leftover meats from roasts or chicken entrees, or canned salmon or tuna are all good options; aim for the portion to provide ~15g.
  2. Veggie serving – a serving of vegetables is about the size of your fist, so do not skimp here!  Roasted red pepper, spinach or other greens, cucumber, carrots, cooked eggplant, cucumber…grab at least 2 for color variety.
  3. A spread, sauce, or dressing – preferably with an acid element!  My wrap below features a quick-pickled carrot, which counts as part of the veggie volume and really adds some great flavor notes.
  4. 100% whole grain wrap, 6-8″ – this is key; the wrap I use here is 8″ and has 6g of protein and 5g of fiber with 210 calories (34g carb) so my meal is clocking in at less than 500 calories (which is a good ball park if you’re in a sedentary job!)

Here’s my combo:

  1. Chickpeas lightly sauteed, then crush with half a lemon’s juice (1-15 oz can; 1/3 of the chickpeas per wrap)
  2. Roasted red bell pepper (I made my own but canned work too!), cucumber, and quick-pickled shredded carrots
  3. Sabra Garlic & Herb Spread (2 Tbsp)
  4. 8″ whole wheat wrap


I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

Vegan coconut-peach crisp (+5 other fruit crisps!)

 Summer = peaches

There is NOTHING like a fresh summer peach, right?!  The crops were drastically reduced in some areas of the Mid-Atlantic this year due to a late spring freeze; those poor baby blossoms died right on the branches, leading to much smaller yields than normal.  But the ones that did make it produced big, amazing peaches, and we are just seeing the end of the season.  Last weekend, I cooked up a big meal for Gracy’s newest group of women, and we finished off a meal of ratatouille (I used this recipe; first roasting the eggplant to dehydrate it a bit, and served over spiralized zucchini noodles instead of including them in the stew!) with a coconut-peach crisp.

I’m not vegan myself, but when I cook for large groups I try to accommodate all eating patterns, so I swapped the butter normally found in a crisp for cold coconut oil and added some shredded coconut to really up the flavor!

Baking usually requires precision, but crisps are VERY forgiving.  I eyeballed most of the recipe; you could try swapping out or adding ingredients (maybe some nuts?  Chia seed?  Raisins??)  and still end up with a delicious outcome.  This crisp is light and crumbly, others can be crunchy or doughier.  Here are 5 more recipes to check out as you’re thinking about crisping:

  1. Triple Berry Crumble

  2. Easy Apple Crisp

  3. Paleo Strawberry Crisp

  4. Perfect Plum Crisp

  5. Asian Pear Maple Crisp

Most fruits are very crisp-friendly…start experimenting!  Oh, and if you want to enjoy my home-cooked food on a cozy retreat at a farm in Virginia…you’re in luck.  This culinary retreat with a food-prep focus will be the perfect way to transition to cold-weather eating.  Join me as you are, or with a significant other, friend, or family member in November!

Vegan coconut-peach crisp



  • 5 peaches, pit removed and chopped into large chunks (I never peel mine!)
  • 1/4 c cornstarch
  • 3 Tbsp sugar
  • Dash salt


  • 1 c rolled oats
  • 1/2 c shredded dried coconut
  • 1/4 c ground flax
  • 1/2 c packed brown sugar
  • 1/2 tsp salt
  • Dash ground ginger
  • 1/3 c solid coconut oil


Toss the peaches in a bowl with the cornstarch and sugar; set aside.  Preheat oven to 350F.  Combine dry crisp ingredients in a mixing bowl and stir until evenly distributed.  Add coconut oil; cut in with a fork or use fingers to rub into the dry ingredients, allowing some larger lumps to form.  Spray or oil a baking pan (9×9 or 9×13) and add peaches, then pour crisp mix on top.  Bake until bubbly on the sides and golden brown on top, ~45 minutes depending on size of the pan, peaches, and oven – check occasionally and cover with tinfoil if the top is getting too dark too fast.  Serve warm; drizzle with cream or a thick almond or cashew milk with a bit of honey or agave!IMG_4137 IMG_4102 IMG_4104 IMG_4111

The Blue Waldorf – a salad with an elegant twist

Walnut week comes to an end

This is the third and final walnut recipe I’m putting out – for now!  I love a challenge and a feature ingredient assignment, because just having a few guidelines makes recipe development a lot easier.  And it’s great to see the roundup of everyone’s recipes at the end…TheRecipeRedux is the best for that because everyone featured looks at food through the lens of nutrition AND flavor. Be sure to browse the gallery at the end of the post!

Walnuts are not only incredibly nutrient dense, they can go sweet, savory or even both ways at the same time (as in this recipe).   They pair particularly well with apples and berries at the same time as getting lots of flavor depth from spices like cumin and coriander.  A classic Waldorf salad called for chopped apples and grapes; my version ups the fancy factor by using thinner julienned slices, adding jicama, and blueberries instead of grapes.  The walnuts are spiced with a salty-sweet-savory combo that offers a lot of flavor depth to this summer recipe favorite – bring it to your next potluck picnic!

IMG_3800The Blue Waldorf


Spiced Nuts

  • 1 c raw walnuts
  • 2 tsp brown sugar
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp oil


  • 2 apples – one sweet like Fuji, one tart like Granny Smith
  • 1 c chopped spiced walnuts (from above, cooled)
  • 1 c jicama slivers
  • 3/4 cup fresh blueberries
  • 1/2 cup chopped celery


  • 1/4 c mayo
  • 1/4 c greek yog
  • juice of 1 lemon
  • dash salt & pepper


Preheat oven to 350F.  Toss walnuts with oil, mix spices separately and then toss with walnuts to coat.  Bake for 10 minutes, then remove and cool.  To make the salad, use a mandolin or julienne by hand to cut apples and jicama into slivers.  Add to the rest of the salad ingredients in a large bowl.  Combine dressing ingredients and whisk to blend, pour over the rest of salad.  Serve over greens or alone.

IMG_3791 IMG_3795 IMG_3806 IMG_3816

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Warm walnut bread pudding


A new dessert go-to

“This might be the best thing I’ve ever made?”

“It’s up there.”

That was the entire conversation I had while enjoying this little dessert with my boyfriend last night…we were too busy savoring bites to say much else!  The recipe is really simple, but this was my second try – the first was too dense, and a little chewy…but with the addition of milk and a bit of baking powder, second time was the charm!  And it’s my second entry to the California Walnuts contest for TheRecipeRedux – one I’ll definitely be entertaining with at the next opportunity.  Desserts based on walnuts offer lots of fiber and protein, and I kept the sugar reasonable.  The crust is crunchy and salty, the filling soft and melt-in-your-mouth sweet and spongy.  It’s definitely a treat, but making them in these cute 3″ ramekins means portion control is easy…I highly recommend serving with a drizzle of cream or whipped cream!

IMG_3782Warm walnut bread pudding



  • 1/2 c chopped walnuts
  • 1/2 c quick cooking oats
  • 2 Tbsp sugar
  • 1/4 tsp salt
  • 1/4 c melted coconut oil


  • 1 c raw walnuts
  • 2 eggs
  • 1/2 c milk (or milk alternative)
  • 1/4 c sugar
  • dash ginger
  • 1/2 tsp baking powder
  • 4 tsp honey
  • extra walnut piece for garnishing


Preheat oven to 350F.  Spray ramekins with cooking oil (or use a little extra coconut oil) and combine the crust ingredients in a bowl, mixing with the side of a fork until oats and nuts are coated with oil.  Portion out 1/4 into each ramekin and press with the bottom of the fork (see picture below).  Bake for 12 minutes.  Meanwhile, combine all the filling ingredients except honey in a high speed blender or food processor and puree until smooth.  Pour evenly into ramekins over the baked crust, then drizzle 1 tsp of honey over each.  Bake in the 350F oven for 25 minutes.  Remove and allow to cool to touch.  Serve warm. (Can be reheated in the microwave after baking.)

IMG_3769 IMG_3772 IMG_3784

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

On fish sauce (+spicy brussels sprouts)

I first cooked with fish sauce during a cooking class I took in Thailand in 2008.  It was one of the highlights of my trip – which I did solo for 3 weeks – and Asian cuisine was definitely not in my repertoire at the time!  Let’s revisit that day:

1034_515630655198_9155_nGreat apron, right?  We made curry and pad thai and sticky rice.  But about the fish sauce: it’s a staple of Thai cooking and is made by fermenting fish for months or even years with salt in huge vats.  It smells pungent, tangy – and definitely fishy, of course.  You only need a little bit in a recipe to add lots of flavor depth (due to their tasty umami glutamates); I add a splash anytime I do a stir fry or Asian-inspired sauce.  Look for it in the Asian aisle at the grocery store or any Asian market.

The RecipeRedux theme this month celebrates the round-up’s 54th month of postings (!!) – so everyone turned to the 54th or 154th page of a cookbook to put their spin on a recipe (click on the blue frog at the bottom for the rest of the recipes).

IMG_3128Truth be told: I like Gwyneth Paltrow.  I own her cookbook, IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, (thanks Gracy!) and I like that too – it’s full of veggie-centric recipes that are pretty simple.  And on page 154, she has a recipe for spicy brussels sprouts that includes fish sauce:


I love that the sprouts are steamed and then sauteed – it cooks them quickly and still gives some nice browning, which you really need in a brussels sprout.  Since I didn’t have 4 cups, I tossed in some gorgeous colored cauliflower (yup, all natural and that vibrant!) which was delicious and beautiful.  The simple sauce gives a hit of spicy and then that delicious savory flavor – I chose to whisk that together and pour it on in the pan, instead of after as her recipe calls for.  And I think you could use the same sauce and cooking technique for a lot of veggies – carrots, broccoli – even winter squash?!  Try it!

Spicy Brussels Sprouts & Cauliflower


  • 2 cups brussels sprouts
  • 2 cups cauliflower (colored optional)
  • 3 Tablespoons extra virgin olive oil
  • dash kosher salt
  • 1/4 cup lemon juice
  • 2 Tablespoons sriracha (or more if you like it hotter!)
  • 1 teaspoon fish sauce (you can sub soy sauce for vegans)
  • 1 Tablespoon rice vinegar


Trim the ends of the brussels sprouts and cut in half.  Chop cauliflower into bite-sized florets.  Steam all together for 5-6 minutes.  Heat oil in a pan on high and add drained veggies.  Sprinkle on salt.  Saute, moving frequently, until sides are browned (another 5-6 minutes).  In a small bowl, whisk together the remaining ingredients with a fork and drizzle over veggies at the end of their cooking.  Toss to coat and serve warm.