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Did you ever think to eat uncooked Brussels sprouts? Me neither, until I sliced them reallly thin, doused them in lemon, tossed in crunchy nuts and then added sweet juicy grapes and god’s gift to cheese – AKA Parm – into the mix. Veggie buying tip: For maximum goodness, start with sprouts with no spots, that feel heavy for their size, and whose leaves are nice and tight – not sort of falling apart on their own.
1 pound Brussels sprouts
¼ cup fresh lemon juice
3 tablespoons olive oil
½ cup finely grated Parmigiano Reggiano cheese
¾ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1½ cups red grapes, halved
½ cup slivered almonds, toasted
Sweet, buttery beanie babies.
Okay, I’ll admit it—it’s really that good.
The easiest recipe on the table.
A sharp reader pointed out that this stew was not named after the state of Colorado! It IS filled with delicious long-cooked stews seasoned with surprising spices like ginger.
