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Monday, December 20, 2010

Brussels Sprouts with Toasted Hazelnut Butter

This is a great recipe that uses ingredients that you can get at The Corvallis Indoor Winter Market. The market starts up again in just a few weeks!

Brussels Sprouts with Toasted Hazelnut Butter


For the butter

1/3 cup hazelnuts (about 1 ounce)

2 ounces (4 tablespoons) unsalted butter, softened

2 teaspoons finely grated lemon zest

1-1/2 teaspoons lightly chopped fresh thyme

1/2 teaspoon honey

Kosher salt

For the brussels sprouts

1/4 cup extra-virgin olive oil

1-3/4 pounds Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)

Kosher salt

1/2 cup lower-salt chicken broth


1. Heat the oven to 400 degrees F. Put the hazelnuts on a small rimmed baking sheet. Roast in the oven until they are a deep golden-brown (the skins will be visibly splitting), 5 to 6 minutes. Wrap the nuts in a clean kitchen towel, cool for a couple of minutes, and then take the skins off by rubbing the nuts together in the kitchen towel while still warm. Don't worry about getting all of the skins off.
2. Let the nuts cool for about 10 minutes. Finely chop 1/4 cup of the nuts in a small food processor. The nuts should be very finely ground, but not so much that they turn into nut butter. Coarsely chop the remaining nuts and set aside for a garnish.
3. Put the finely chopped nuts, butter, lemon zest, thyme, honey, and 1/4 teaspoon salt in a small bowl and mix with a spatula until well combined. Set aside or refrigerate if not using right away.
4. Heat the oil in a 12-inch skillet over medium high heat. Add the Brussels sprouts and 1-1/2 teaspoon salt and stir well. Reduce the heat to medium and cook, stirring occasionally and then more frequently as the sprouts begin to brown, until all of the sprouts are golden-brown on most sides and have lost their raw color (they will still feel firm), 15 to 18 minutes.
5. Add the broth and immediately cover the pan. Cook until the broth has reduced to a few tablespoons, about 2 minutes. Uncover, raise the heat to high, and boil off most of the remaining liquid, 1 to 2 minutes. Take the pan off the heat and add the hazelnut butter in spoonfuls; toss well. Season to taste with salt.
6. Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.
7. Make Ahead: You can trim and quarter the Brussels sprouts several hours before cooking. The butter can be made and refrigerated (tightly wrapped) 2 days ahead. Store the extra nuts for garnish at room temperature

Monday, December 13, 2010

Wonderful Winter Chard Recipe

The Corvallis Indoor Winter Market will be starting soon. Here is a great recipe that incorporates Chard ( a Winter green that is available at the market).

Skillet Gnocchi with Chard & White Beans


1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves, (about 1 small bunch) or spinach

1 15-ounce can diced tomatoes with Italian seasonings

1 15-ounce can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese


1.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

2.Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

NutritionPer serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium