Comments on: I like big beets (and fennel) and can not lie http://wannabehipstermom.com/today/2009/10/29/i-like-big-beets-and-fennel-and-can-not-lie/ Working mom. Lover of Food. Sometimes behind the times. Tue, 24 Aug 2010 17:45:59 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Shannon http://wannabehipstermom.com/today/2009/10/29/i-like-big-beets-and-fennel-and-can-not-lie/comment-page-1/#comment-61 Shannon Sun, 08 Nov 2009 05:30:43 +0000 http://wannabehipstermom.com/today/?p=58#comment-61 I have a new found love for brussel sprouts. I will try that recipe. I have a new found love for brussel sprouts. I will try that recipe.

]]> By: liana http://wannabehipstermom.com/today/2009/10/29/i-like-big-beets-and-fennel-and-can-not-lie/comment-page-1/#comment-13 liana Fri, 06 Nov 2009 06:05:12 +0000 http://wannabehipstermom.com/today/?p=58#comment-13 Aw, don't give up on poor kale yet. Just like a kid, it takes 10 times to try something before you can really make a judgement about it. I saw this on Epicurious, and it uses both spinach and kale. I haven't made it, but the combo of flavors sounds good: http://www.epicurious.com/recipes/food/views/Penne-with-Green-Olives-and-Feta-241865. I never had too much lettuce, and we are also splitting the CSA. In the height of summer dinner would *be* a salad with grilled steak and goat cheese, or something like that. We'd use the entire week's lettuce in one night. We eat a lot of brussels sprouts (my daughter begs for them) and I use this recipe, but I leave out the pine nuts for simplicity. They practically cook themselves and get nice and crispy on the pan side: http://www.epicurious.com/recipes/food/views/Pan-Browned-Brussels-Sprouts-100868 Aw, don’t give up on poor kale yet. Just like a kid, it takes 10 times to try something before you can really make a judgement about it. I saw this on Epicurious, and it uses both spinach and kale. I haven’t made it, but the combo of flavors sounds good: http://www.epicurious.com/recipes/food/views/Penne-with-Green-Olives-and-Feta-241865.

I never had too much lettuce, and we are also splitting the CSA. In the height of summer dinner would *be* a salad with grilled steak and goat cheese, or something like that. We’d use the entire week’s lettuce in one night.

We eat a lot of brussels sprouts (my daughter begs for them) and I use this recipe, but I leave out the pine nuts for simplicity. They practically cook themselves and get nice and crispy on the pan side:
http://www.epicurious.com/recipes/food/views/Pan-Browned-Brussels-Sprouts-100868

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