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Preparation just the thing for fall veggies

We get so excited about the bounty of vegetables we see at the first hint of spring. But what about all those fantastic, hardy fall vegetables?  Now is the time of year to experiment with some of those ‘root’ staples that are in abundance at the market.  We often find that some vegetables are given a bad reputation (such as brussels sprouts!) simply because they have been over-cooked, under-cooked or simply not cooked well in the past. Many of the fall/winter vegetables have a touch of bitterness, some of which will actually go away after the first frost. But there is always a great cooking method that will help to balance out any trace of bitterness.

The following recipes will get you thinking outside of the box in terms of side dishes. Remember, less is more when it comes to cooking green veggies – a bit of an al dente bite is nice with most veggies. And a touch of lemon with green veggies brightens their flavour and balances out any bitterness.

Wash kale; leave a little water clinging to the leaves;

In a large sauté pan, heat garlic up with olive oil;

Cook garlic just until it begins to sizzle, but don’t let it get brown;
Add half of the kale, and stir constantly until it begins to brighten in colour and crisp a little; it will wilt
slightly, then add remaining kale;

Add water and cook and stir until water is evaporated;

Turn off heat and stir in butter; squeeze lemon juice over and season with salt and pepper.

In a large sauté pan begin to fry bacon over medium heat;

Slice brussels sprouts in half and then slice thinly;

Once bacon is medium-crisp, add sprouts (remove some of the fat if there is too much);

Fry over medium heat until tender-crisp;

Add lemon juice, cook one minute;

Finish by seasoning with salt and pepper.

In a large frying pan melt butter over medium-high heat; allow to brown lightly then sauté squash and carrot, just until tender crisp; season with salt and pepper.

Garlicky Kale

  • 1 bunch of kale, tough center rib removed, torn into pieces
  • 2 cloves garlic
  • 1 tbsp olive oil
  • Splash of water
  • 1 tbsp butter
  • Salt and pepper to taste
  • 1/2 a lemon

Bacon and Brussels
Serves 6

  • 1/2- lb bacon, chopped
  • 1 lb brussels sprouts
  • Salt and pepper to taste
  • Juice of 1/2 a lemon

Sautéed Squash and Carrots

  • 2 tbsp butter
  • 2 cups of butternut squash, peeled into ‘ribbons’
  • 1 large carrot, peeled into ‘ribbons’
  • Salt and pepper, to taste
  • Juice of 1/2 a lemon

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