a recipe blog focused on seasonal ingredients
i’ve been on a major brussels sprout salad kick lately. first i tried this one, which led me to create this one, and now… this one. as soon as i tried the first salad and realized how amazing thinly sliced raw brussels sprouts are (no, really, i’m serious), i knew i wanted to try a version with shredded chicken, peanuts, cilantro, other good stuff, and some sort of asian-inspired sauce.
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the inspiration for this salad came from a recent trip out to california. my husband and i flew out to sonoma for my cousin’s wedding and while we were there, took a few extra days to tour around. we had lunch one day at a delicious restaurant called zazu kitchen + farm. as an appetizer, i ordered fresh figs with burrata, served over arugula, alongside grilled crusty bread.
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when i’m making a vegetable side dish, there are two key factors that decide if i make it more than once or if the recipe ends up in the recycling bin: (1) it has to be tasty and (2) it has to be quick. given that i’ve made this broccoli dish countless times (seriously, nearly every week ever since i discovered it a couple of years ago), i’d say it satisfies those two criteria.
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so apparently june was peak mango “season” (don’t worry, july is still nearly-peak season!). i always struggle to know when things that never grow near me are in season (not too many mango trees here in massachusetts…) but after scoring a crate of mangoes on the cheap at costco, i was curious and google confirmed my hunch that it was mango season… somewhere.
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for years – my whole life, to be precise – i’ve been convinced that i hate brussels sprouts. growing up, they were always served steamed. healthy? yes. remotely palatable? heck no. honestly though, aside from maybe corn on the cob, what vegetable is good cooked with water?? over the past few years, i’ve been slowly discovering that all of those yucky steamed vegetables that i shunned as a kid are actually quite delicious, as long as you do anything but steam them.
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