From Garden to Table

Fall yields some of my favorite vegetables, including kale, squashes of all kinds, beets and brussel sprouts. It's a fun time of year to cook!

Last night we used some of our Brussel Sprouts from the garden and made a delicious fall dish adapted from Cooking Light (October 2012):

Cavatappi with Browned Brussel Sprouts and Buttery Breadcrumbs

8 ounces uncooked pasta

2 t. unsalted butter

1/4 C. panko 

4 t. olive oil

12 ounces Brussel Sprouts, trimmed and thinly sliced

1 C. thinly sliced onion

1 t. minced garlic

2/3 C. vegetable broth (I used Chicken broth since it was on hand)

1/2 t. grated lemon rind

1 T. fresh lemon juice

2 t. fresh thyme leaves (I omitted)

1/4 t. salt

1/4 t. pepper

2 ounces Romano cheese (I used Parmesan)

2 T. pine nuts, toasted

 1. Cook pasta, set aside and keep warm

2. Melt butter in small skillet and swirl to coat, cooking panko for about 3 min. until browned.  Transfer to plate and set aside.

3. Heat large nonstick with oil over meduim-high heat. Add oil to pan, cook 2 minutes, stir occasionally.

4.  Add onion and garlic, cook 3 minutes or until onion is soft and brussels are browned.  

5.  Add broth and next 5 ingredients.

6.  Cook until all is tender. 

7.  Add to pasta and toss well. 

8.  Top with breadcrumbs, cheeese, and pine nuts.

Enjoy!