A Little Bit About a Lot of Things

When I mentioned to my friend Leah that I got a copy of the Boston Public Market Seasonal Cookbook and I was going to make a recipe from it for a blog post she responded with, “I’ll be right over”. Whether it is because I have little ones at home, the fact that I can’t cook all that well or that she just knows that I don’t know where the produce section is in the market, she’s a good friend to come to my rescue. But to be honest, there are recipes in the cookbook that even I could make, by myself no less! This one for “Decadent Brussels Sprouts” has 5 ingredients and takes about 10 minutes to make. Easy right?

So basically Leah came over and cooked and I watched (ok, I did the sausage and peeled the apples too) and ate the final product. So here is the recipe:

Ingredients:

1 lb of Brussels Sprouts

1 lb of sausage

2 large apples

1 small white onion

1 head of garlic

Instructions:

Finely chop Brussels sprouts, onion, apples and garlic. Sauté Brussels sprouts over medium heat in a slightly greased pan. After 2-3 minutes, add onion. After onion appears translucent, add apples garlic and sausage. Remove from heat once sausage is no longer pink.

We modified the recipe slightly. We cooked the sprouts, onions, apple and garlic in one pan and then cooked the sausage up separately – combining them after the sausage was fully cooked. We also added salt and pepper to the mix. The recipe turned out FANTASTIC. We ate it for lunch, two helpings (hey its veggies right?!?). It had all the right things going on: sweet fro the apples, salty from the sausage – I thought that if you wanted to kick it up a notch you could add some red pepper flake, and Leah thought it might be nice to add a little acid to it… next time!

Boston Public Market is a year round farmer’s market in Government Center. The cookbook showcases ingredients that you can find at the market, and is broken down by season, which I think is brilliant. The recipes range from the simple: salads, pestos, grilled cheese sandwiches and Brussels sprouts to things that are a little more complex like: kandy spice pumpkin pie, Shepherd’s Pie, Honey Glazed Hake with Roasted Local Parsnips and mulled darkened turkey. You can purchase a copy of the cookbook at the info desk at the Boston Public Market for $20.

Disclaimer: I was provided a complimentary copy of the Boston Public Market Seasonal Cookbook for a review. All opinions are my own.

For more information on the Boston Public Market, check out their website here.

Tags: government center, market, recipe, vegetables