Hello friends: I apologize for my somewhat prolonged absence. Some things in my life took top priority last month while other tasks needed to step down temporarily.
Concepts and buzzwords such as ‘farm-to-table’ and ‘shortest travel time’ are gaining good momentum this year. Awesome! But let’s be real here. It’s not always possible to obtain freshly-picked, in-season produce to meet our culinary and nutritional needs. Frozen or canned vegetables are better than no vegetables, as I’ve previously preached.
Here for you is a quick side dish/warm salad that uses frozen corn, edamame, and Brussels sprouts. I think it would make a nice bento component if you’re into that sort of thing. For non-vegans, parmesan cheese would be great on top of this.
Quick Corn, Edamame, and Brussels Sprouts (Vegan, Gluten-Free)
Adapted from Martha Stewart
Serves: 3 (as a side)
Time: 15 minutes
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 shallot, thinly sliced
- 1 cup frozen Brussels sprouts
(I used PC Baby Brussels Sprouts.)
- 1 cup frozen edamame
- 1 cup frozen corn
- salt, to taste
- freshly cracked black pepper, to taste
- In a large skillet over medium heat, sautée the shallots and garlic in olive oil until tender, about 2 minutes.
- Add the Brussels sprouts. Cook and stir for 2 minutes.
- Turn the heat up to medium-high. Add the edamame and corn. Cook for 5 more minutes until all veggies are warmed through.
- Turn off the heat and remove the skillet. Add salt and pepper, to taste.
- Serve with the rest of your meal, or go bachelor mode and eat it by itself.