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Image by Lynne Hand
Recipes for the Recipe swap.

Brussels Sprouts: pre-shredding
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Image by Thomas Cizauskas
1 pound Brussels sprouts, trimmed and shredded
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 clove garlic, diced

Toss Brussels sprouts with garlic, oil, salt, and pepper.
Roast at 400°F for 30 minutes or until deep golden brown, stirring a couple of times.
Serve topped with gremolata.

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Photos by Yours For Good Fermentables.com.
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Artichoke, ready to eat!
Recipes
Image by Thomas Cizauskas
After simmering the prepared artichoke upside-down for 20 minutes, and right-side-up for 20 more minutes, remove with tongs, and drain. Squeeze the juice of a lemon between the leaves. Sprinkle with Kosher salt.

To eat, remove a leaf from the artichoke bulb, dip in olive oil (or not) and scrape the meaty part off with your teeth. Discard the rest of the leaf. The inner leaves should be tender enough to be eaten whole.

Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 7: Eating the choke.

Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
Summer Tomato.

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Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.