Magenta French Crisp lettuce
Community Food Collaborative:
Purple top turnips
Parsnips (Montecucco--Canby, OR)
Local Food Hub:
Brussel sprouts (Church Hill Produce--Highland County, VA)
Pink Lady apples
From Bon Appetit December 2016
Root Vegetable Zoodle Soup with Bacon and Basil Oil
5 tablespoons olive oil, divided
4 ounces hardwood-smoked bacon, cut into ¼-inch pieces (Substitute with shiitake mushrooms for a vegan/vegetarian option!)
1 large red onion, halved through root end, thinly sliced
3 garlic cloves, finely grated
2 sprigs oregano
2 sprigs thyme
1 bay leaf
3 quarts low-sodium chicken broth
Kosher salt, freshly ground pepper
1 very large carrot, peeled, spiralized using a medium blade or cut into matchsticks
1 large parsnip, peeled, spiralized using a medium blade or cut into matchsticks
1 medium turnip, peeled, spiralized using a medium blade or cut into matchsticks
8 ounces brussels sprouts, trimmed, thinly sliced
2 oil-packed anchovy fillets, finely chopped (optional)
½ cup finely chopped basil
1 teaspoon finely grated lemon zest
Heat 1 Tbsp. oil in a large pot over medium-high and cook bacon, stirring occasionally, until brown and crisp, 5–7 minutes. Transfer bacon to paper towels and let drain.
Pour off all but 2 Tbsp. fat in the pot and reduce heat to medium. Add onion and cook, stirring occasionally, until browned around the edges and softened, 8–10 minutes. Add garlic and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Return bacon to pot and add oregano sprigs, thyme sprigs, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
Taste soup and season with salt and pepper; add carrot, parsnip, turnip, and brussels sprouts and cook 3 minutes (vegetables should be very al dente). Remove from heat. Discard oregano and thyme sprigs and bay leaves. Let soup sit 5 minutes (vegetables will soften a little more).
Meanwhile, combine anchovies (if using), basil, lemon zest, and remaining 4 Tbsp. oil in a small bowl; season basil oil with salt and pepper.
Divide soup among bowls; drizzle with basil oil.
Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill.
From Cooking with the New York Times November 2017
Sautéed Brussels Sprouts and Apple With Prosciutto
2 ounces thinly sliced prosciutto (Try using Upton's bacon seitan for a vegan/vegetarian option!)
3 tablespoons extra-virgin olive oil
2 large apples, cored and cut into 1/4-inch cubes
Brussels sprouts, trimmed and very thinly sliced
¾ teaspoon kosher salt, more as needed
¾ teaspoon black pepper, as needed
Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.