| This week we've chosen to highlight the now revered Brussels sprouts! Once on the list of "veggies people can't stand", they are now cemented into people's hearts with their dynamic flavor and texture. We start out with a riced cauliflower bowl with miso roasted veg, move into a beautiful kale, apple and Brussels salad and finish off with fluffy stuffed sweet potatoes. You'll need approximately 4 pounds of Brussels sprouts to make this week's menu. Happy cooking! |
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