You know that excitement when you find a new culinary treasure or rediscover an old one? And with that excitement you create that discovery again and again for your family and friends until they scream uncle and beg you not to make it again. Ever.
Last year my food epiphany was raw kale and Brussels sprouts salad-I couldn’t get enough of it. I became obsessed. Sadly, after months of making it people started begging me to stop the kale. Luckily I found Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.
Russell nicely divides the book into sections by vegetable—Kale, Cauliflower, Brussels Sprouts and Cabbage, Broccoli, Leafy Brassicas, Asian Brassicas and Root Brassicas and Kohlrabi—making it easy to find recipes for what you have in your garden or refrigerator. All the recipes are simple, well explained and with few ingredients, making new weeknight recipes possible.
There are so many surprising and scrumptious recipes I’ve had a hard time deciding where to start—the wilted Brussels sprouts with bacon and tomatoes were to die for, we couldn’t get enough of the turnip and apple salsa, and the roasted broccoli with savory granola was just too amazing for how simple it was to make.
Thank you Laura Russell for creating a whole book of epiphanies—bring on the kale and Brussels!
Written by Reference Librarian Aimee. 8/3/14