The Rotting Vegetable Dilemma

It is sitting in the back of the produce drawer in my fridge. It’s an eggplant, or snowpeas, or a fennel bulb. It’s the vegetable purchased one day because, “Oh yes, that kohlrabi would be interesting” feeling took over in the vegetable aisle. But now, I have a dilemma, what do I do with it?

Do you throw out produce because it goes bad before you get creative?

Today’s dilemma is brussel sprouts. They’ve been in the drawer for a week. Time is ticking. I either need to cook them or pitch them. I hate pitching vegetables. It feels like blowing off a friend just because she's a little needy. OK. Time to make time for my vegetables.

Go through your fridge today. Is there any fruit or veggie calling out? Can you set aside a half hour to roast, stir-fry or bake something? 

Here’s what I’m going to do with my brussel sprouts:

Brussel Sprout Salad

1 package of brussel sprouts (about one pound)

1/3 cup slivered almonds

1/3 cup raisins, dried cranberries, or dried apricots

¼ cup thinly sliced scallions

Dressing:

½ cup olive oil

Juice of ½ lemon

2 TBS. Balsamic vinegar

1 tsp. Dijon

1 tsp. honey

Sea salt and pepper

Thinly slice the brussel sprouts using a food processor.

Steam the sprouts either in the microwave for 1 minute or in a steam
basket for 3-4 minutes. Immediately rinse with cold water. 

Put sprouts in a bowl, add remaining ingredients and toss with dressing.

Can also add goat cheese, feta or parmesan. 

Serves 4-6. 

Kathy Gillen is a wellness coach and nutritional consultant. She is passionate about helping families eat well to feel well. Find out more at www.wellnessroadtrip.com or join the Wellness Roadtrip on Facebook.