Brussels Sprouts, Greek style

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

PCC Cooks instructor Marie Donadio says, “This dish uses one pot, saving on precious stove space in a busy Thanksgiving kitchen. It’s also wonderful made ahead and served at room temperature.”

Dungeness Organic Farms in Sequim, Wash., grows organic Brussels sprouts for PCC.



Zest lemon and set aside for later. Bring water, olive oil and lemon juice to a boil in a saucepan. Add sprouts, oregano and bay leaf. Simmer uncovered until tender, about 10 minutes. Discard bay leaf.

Drain and transfer to serving bowl. Toss with vinegar, lemon zest, salt and pepper. Garnish with oregano or parsley.

Recipe by Marie Donadio, PCC Cooks instructor

Source: Sound Consumer November 2006

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