Tuesday: An old favorite

Brussels sprouts and tofu with ginger and sesame, served with rice.

Brussels sprouts are one of those vegetables that every red-blooded American child knows that she's supposed to hate. And for years, I obliged. But now I realize that adults are just fostering that expectation in order to keep all the brussels sprouts for themselves. Well played, adults.

This is our favorite thing to do with brussels sprouts, and probably one of our all-time favorite recipes. The sprouts are boiled first and then thrown into a skillet with ginger and oil and tossed briefly with a honey-sherry-salt mix. Freshly toasted sesame seeds are sprinkled over the sprouts after they're taken off the heat. To make this a little more substantial, we usually pan-fry tofu slices in the oil before proceeding with the ginger and sprouts.

The recipe above comes from Elizabeth Schneider's "Vegetables: From Amaranth to Zucchini" (see our goodreads widget at right). We highly recommend this book - it's both an excellent reference and a reliable cookbook.