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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes comes together with Unsalted Butter, Salt, Freshly Ground Pepper, Part Skim Ricotta Cheese, and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 3/4 tsp
• 1/8 tsp
• 8 oz
• 1/4 cup
• 2 tsp

Method (preview)

1. 1

   Sure, you could serve Brussels Sprouts with an elaborate b�chamel or hollandaise sauce but this method is a European classic.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Meanwhile, trim the bottoms of the Brussels sprouts and remove any shriveled or discolored leaves.

4. 4

   Cut the sprouts in half lengthwise or into quarters if large.

5. 5

   Add the sprouts to the boiling water and cook just until tender and bright green, 3 to 5 minutes; drain immediately. (The sprouts can be prepared ahead to this point, cooled, covered and refrigerated.)

6. 6

   In a large deep skillet, melt the butter over medium-high heat.

7. 7

   Add the shallots and cook, stirring, until translucent, 3 to 5 minutes.

8. 8

   Add the Brussels sprouts, salt and pepper; cook, stirring, until heated through and just beginning to brown slightly, about 3 minutes.

9. 9

   Serve hot.

10. 10

    When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers.

11. 11

    Mix together vinegar and sugar. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.