Our “Meatless Mondays” continue, this week was roasted Brussel sprouts. This was plenty for me but, Kenny opted to add a baked potato with his meal. The Brussel sprouts were amazing.
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup onion, thin sliced
¼ teaspoon Black Pepper, Coarse Ground
1 pound Brussels sprouts, trimmed and halved
1 tart apple, cored and cut into 1-inch chunks
½ cup walnuts or cashews, rough chopped
2 tablespoons dried cranberries
2 tablespoons balsamic vinegar
1 tablespoon honey
Preheat oven to 375°F. Mix oil, garlic, onion and pepper in large bowl. Add Brussels sprouts, nuts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.
Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.
Tags: balsamic vinegar, Brussel sprouts, cranberries, Garlic, honey, olive oil, onion, walnuts
It looks like it’s going to be another beautiful Saturday morning. Come join us under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have some of our home preserved items available for pre-order (they are going quickly)… home-made jams(many varieties), salsa, pasta sauce, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com .
Have a great week and we will see you there,
Val & Kenny
Meatless Mondays is a recent global campaign aimed at lowering our overall meat consumption for our health and the environment. Believe it or not, the movement has a history stretching back to World War I. It all started with Herbert Hoover prior to his presidency… and it was originally Tuesdays, not Mondays, when Americans were asked to limit their meat consumption.
We now have meatless nights quite often, not only Mondays but other nights as well. This was our “Meatless Monday” this week, we both love this meal. It’s healthy and delicious.
1 bunch (about 1 lb.) red, white or rainbow Swiss chard
1/4 cup olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, roughly chopped
1 can (14 1/2 oz.) chopped tomatoes
1/4 tsp. red pepper flakes
1 can (15 oz.) cannellini beans, drained and rinsed
4+ ounces cooked penne
Fresh grated parmesan cheese
Kosher salt and freshly ground pepper, to taste
First I cook penne until they’re just done. Drain and set aside.
Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly slice crosswise. Set aside. In a wide sauté pan or 5- to 7-quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and red pepper flakes. Reduce the heat and simmer, uncovered, until the tomatoes break down and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more.
Add cooked pasta, stir and garnish with parmesan cheese. Salt and pepper to taste.
Tags: cannellini beans, carrot, celery, Garlic, olive oil, onion, Parmesan cheese, penne pasta, red pepper flakes, Swiss Chard, Tomatoes
I will be under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams(many varieties), salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com .
Have a great week and we will see you there,
Val & Kenny
Note: ONE HOUR EARLIER this week!
I will be under the pavilion this Saturday from 9-11 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams(many varieties), salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com .
Have a great week and we will see you there,
Val & Kenny
I will be under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams(many varieties), salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com .
Have a great week and we will see you there,
Val & Kenny
New Years is the perfect occasion to celebrate love, friendships and all the good things in life. Let’s take the time to appreciate what last year gave us and what the new one is about to bring! Welcome 2016…
I will be under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… kale, spinach, mustard greens and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams, salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pickle relish, zucchini relish, and apple pie filling. E-mail me for any additional information ~ val@russellveggies.com .
Have a great week and we will see you there,
Val & Kenny
I just wanted to share a few thoughts and photos from our experience with the Zac Brown Band. What an adventure…
It was his love of music and food that got Brown thinking about a better experience for some fans at his shows. He thought the traditional “meet-and-greets” were impersonal and did not allow for a performer to really know fans. So, he teamed up with his friend and chef, Rusty Hamlin, to create the “Eat & Greet.”
So where does chef Rusty get enough food to feed 150 selected fans in a strange town with only a few hours to prepare? He and his staff search out local farmer’s markets and/or farms to provide fresh seasonal items. We were contacted on Monday via email (thanks to our website) requesting produce for Thursday. We were just lucky enough to have some of our winter squash still available as well as fresh greens and eggs.
Hamlin’s stage is 54-foot semi that has been converted in to a state- of- the art kitchen with all of the bells and whistles. Her name is “Cookie”. We delivered produce on Thursday morning and got to meet Rusty and tour the kitchen.
Later that evening we were invited to the “Eat & Greet”. For over an hour band members stand behind tables spooning large helpings of Rusty’s food on to fans plates and Zac Brown stands at the end of the line talking to each and every person as they pass by. People linger and talk food and music. There is one rule… No pictures or autographs.
Most of the pictures I have included are prior to the “Eat & Greet” the additional few are public photos made available from the band’s photographer.
What a night to remember…
HAPPY HOLIDAYS!
I will be downtown this Saturday from 10:00 – noon… under the Pavilion in our regular spot ~ at the corner of Market and Bank streets. I will have eggs as well as greens… kale, spinach, lettuce and mustard greens. We may have a small amount of Swiss chard. This will be our last egg drop until January.
Stop by for your holiday gift giving, featuring many of our home-made jams ~ several varieties, salsa, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… will also be available. We have a few more beautiful local grown poinsettias for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you Saturday,
Val & Kenny
I will be downtown this Saturday from 10:00 – noon… under the Pavilion in our regular spot ~ at the corner of Market and Bank streets. I will have eggs as well as a few greens… kale, spinach and brazing greens. No lettuce or Swiss chard this week due to a special event, we should have more next Saturday.
Stop by for your holiday gift giving, featuring many of our home-made jams ~ several varieties, salsa, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… will also be available. We have some beautiful local grown poinsettias for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you Saturday,
Val & Kenny
