Nourish
JOSHUA MCFADDEN SHOWS US HOW TO STEAL THE SHOW THIS THANKSGIVING
IMAGE: COURTESY LAURA DART AND A.J. MEEKER
When you’re intent on eating healthy, it’s easy to assume that most restaurant-inspired cookbooks are off limits. After all, aren’t restaurants famously liberal with the butter, unreasonably eager with the salt?
Not always, as it turns out. Case in point: Six Seasons: A New Way With Vegetables, the new cookbook from Joshua McFadden, chef-owner at Portland’s incredible Ava Gene’s and partner behind the award-winning Tusk. The gorgeous book is full of recipes that are aligned with the B3 Nutrition Philosophy’s most important rule: Eat whole foods.
McFadden is dedicated to cooking with what’s fresh—so much so that, as the title suggests, he breaks the year down into six distinct seasons rather than four. The recipe below is one of our favorites for this time of year (we’ve already added it to our Thanksgiving menu). Give it a try and tell us what you think!
BRUSSELS SPROUTS WITH PICKLED CARROTS, WALNUTS, CILANTRO, AND CITRUS VINAIGRETTE
Serve this dish warm or at room temperature, but not cold. If you make it ahead, pull it out of the fridge 20 minutes before you serve it. Make it a full meal by folding in some toasted cooked farro. The citrus vinaigrette will easily keep for two weeks in the fridge.
Serves 2 to 3
INGREDIENTS
Extra-virgin olive oil
1 garlic clove, smashed and peeled
3/4 pound Brussels sprouts, trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
About 1/3 cup roughly chopped or slivered pickled carrots, store-bought or homemade
1/2 cup walnuts, hazelnuts, or pecans, lightly toasted and smashed or roughly chopped
1 bunch scallions, trimmed (including 1/2 inch off the green tops), thinly sliced
1/4 cup Citrus Vinaigrette (see below)
1/2 cup lightly packed roughly chopped cilantro leaves
1/2 cup lightly packed roughly chopped flat-leaf parsley leaves
INSTRUCTIONS
- Heat a large skillet over medium heat. Add 1/4 cup olive oil and the garlic and cook to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside (to prevent it from burning while you’re cooking the sprouts).
- Increase the heat a bit and add the Brussels sprouts, cut side down. Season well with salt and pepper and cook gently until the sprouts are tender all the way through, but not mushy, 8 to 10 minutes. Reduce the heat midway if the sprouts are getting too brown. Return the garlic to the pan, crushing it to break it up and disperse among the sprouts.
- When the sprouts are cooked, pull the pan from the heat and add the pickled carrots, half the nuts, and all the scallions and toss thoroughly to mix and warm the new ingredients slightly.
- Spoon the vinaigrette over the sprouts and toss again. Add half each the cilantro and parsley and toss again. Taste and adjust with more salt, pepper, or vinaigrette so the salad is very vibrant.
- Right before serving, add a little more vinaigrette if you like, along with the rest of the nuts, cilantro, and parsley. Serve slightly warm or at room temperature.
Citrus Vinaigrette
Make this dressing with blood oranges when they are in season. The dressing is delicious cold, or you can gently warm it. It lasts forever in the refrigerator. Use it with leaf salads, root vegetables, celery, broccoli—the entire brassica family, really—plus asparagus, peas, snap peas, fennel, seafood, grain-based salads . . . shall I go on?
Makes about 1 1/2 cups
1 orange
1 lemon
1 lime
1 1/2 Tbs. honey
1 Tbs. champagne vinegar or white wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
INSTRUCTIONS
- Using a rasp-style grater, zest all the citrus into a bowl. Halve the fruit and squeeze all the juice into the same bowl to get 2/3 cup juice (fish out the seeds). Whisk in the honey, vinegar, 1 teaspoon salt, and several twists of pepper.
- Taste and adjust with more honey, vinegar, and salt and pepper, if needed, to make the flavor vibrant. Whisk in the olive oil a few drops at a time or put the juice mixture into a blender or food processor and drizzle in the oil while the machine is running; the machine method will make the vinaigrette creamier and emulsified.
Store in the fridge for up to two weeks.
Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photograph by Laura Dart and A.J. Meeker.
Live in Portland or planning a visit? Experience McFadden’s magic in person at Ava Gene’s (reservations highly recommended). And for more recipes that follow the B3 Nutrition Philosophy, visit the B3 Kitchen.
IMAGE: COURTESY LAURA DART AND A.J. MEEKER
When you’re intent on eating healthy, it’s easy to assume that most restaurant-inspired cookbooks are off limits. After all, aren’t restaurants famously liberal with the butter, unreasonably eager with the salt?
Not always, as it turns out. Case in point: Six Seasons: A New Way With Vegetables, the new cookbook from Joshua McFadden, chef-owner at Portland’s incredible Ava Gene’s and partner behind the award-winning Tusk. The gorgeous book is full of recipes that are aligned with the B3 Nutrition Philosophy’s most important rule: Eat whole foods.
McFadden is dedicated to cooking with what’s fresh—so much so that, as the title suggests, he breaks the year down into six distinct seasons rather than four. The recipe below is one of our favorites for this time of year (we’ve already added it to our Thanksgiving menu). Give it a try and tell us what you think!
BRUSSELS SPROUTS WITH PICKLED CARROTS, WALNUTS, CILANTRO, AND CITRUS VINAIGRETTE
Serve this dish warm or at room temperature, but not cold. If you make it ahead, pull it out of the fridge 20 minutes before you serve it. Make it a full meal by folding in some toasted cooked farro. The citrus vinaigrette will easily keep for two weeks in the fridge.
Serves 2 to 3
INGREDIENTS
Extra-virgin olive oil
1 garlic clove, smashed and peeled
3/4 pound Brussels sprouts, trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
About 1/3 cup roughly chopped or slivered pickled carrots, store-bought or homemade
1/2 cup walnuts, hazelnuts, or pecans, lightly toasted and smashed or roughly chopped
1 bunch scallions, trimmed (including 1/2 inch off the green tops), thinly sliced
1/4 cup Citrus Vinaigrette (see below)
1/2 cup lightly packed roughly chopped cilantro leaves
1/2 cup lightly packed roughly chopped flat-leaf parsley leaves
INSTRUCTIONS
- Heat a large skillet over medium heat. Add 1/4 cup olive oil and the garlic and cook to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside (to prevent it from burning while you’re cooking the sprouts).
- Increase the heat a bit and add the Brussels sprouts, cut side down. Season well with salt and pepper and cook gently until the sprouts are tender all the way through, but not mushy, 8 to 10 minutes. Reduce the heat midway if the sprouts are getting too brown. Return the garlic to the pan, crushing it to break it up and disperse among the sprouts.
- When the sprouts are cooked, pull the pan from the heat and add the pickled carrots, half the nuts, and all the scallions and toss thoroughly to mix and warm the new ingredients slightly.
- Spoon the vinaigrette over the sprouts and toss again. Add half each the cilantro and parsley and toss again. Taste and adjust with more salt, pepper, or vinaigrette so the salad is very vibrant.
- Right before serving, add a little more vinaigrette if you like, along with the rest of the nuts, cilantro, and parsley. Serve slightly warm or at room temperature.
Citrus Vinaigrette
Make this dressing with blood oranges when they are in season. The dressing is delicious cold, or you can gently warm it. It lasts forever in the refrigerator. Use it with leaf salads, root vegetables, celery, broccoli—the entire brassica family, really—plus asparagus, peas, snap peas, fennel, seafood, grain-based salads . . . shall I go on?
Makes about 1 1/2 cups
1 orange
1 lemon
1 lime
1 1/2 Tbs. honey
1 Tbs. champagne vinegar or white wine vinegar
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
INSTRUCTIONS
- Using a rasp-style grater, zest all the citrus into a bowl. Halve the fruit and squeeze all the juice into the same bowl to get 2/3 cup juice (fish out the seeds). Whisk in the honey, vinegar, 1 teaspoon salt, and several twists of pepper.
- Taste and adjust with more honey, vinegar, and salt and pepper, if needed, to make the flavor vibrant. Whisk in the olive oil a few drops at a time or put the juice mixture into a blender or food processor and drizzle in the oil while the machine is running; the machine method will make the vinaigrette creamier and emulsified.
Store in the fridge for up to two weeks.
Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photograph by Laura Dart and A.J. Meeker.
Live in Portland or planning a visit? Experience McFadden’s magic in person at Ava Gene’s (reservations highly recommended). And for more recipes that follow the B3 Nutrition Philosophy, visit the B3 Kitchen.
