“Cooking Creatively with Seasonal Food” Twitter Chat, and a Recipe for Brussels Sprouts Slaw

This Tuesday, February 25 from 2:00 — 2:45 PM, we’re teaming up with feedfeed to host a Twitter chat called “Cooking Creatively with Seasonal Food.”

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For me, seasonal produce has always existed in an excitement/boredom paradigm. Every October, I buy enough butternut squash to carry me through a winter of hibernation. And every July, I pick up more strawberries than one could comfortably consume, because it’s summer and I can.

But about a month into eating nothing but squash soup or strawberry oatmeal, my diet begins to feel so mundane.

Fortunately, our friends at feedfeed are on a mission to make seasonal eating a lot more exciting. Through their social network and mobile app, feedfeed provides mealtime inspiration that will make you envious of the person who decided to put crushed pistachios on pancakes or sumac on eggs before you thought of it.

This Tuesday, February 25 from 2:00 — 2:45 PM, we’re teaming up with feedfeed to host a Twitter chat called “Cooking Creatively with Seasonal Food.” Throughout the chat, a panel of bloggers, chefs and producers from across the nation will join us to share cooking and recipe inspiration.

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One of our panelists, Anna Watson Carl, writes about cooking and eating in New York through her blog and soon-to-be cookbook The Yellow Table. Below, check out Carl’s recipe for a simple yet resourceful winter slaw.

Brussels Sprouts & Red Cabbage Slaw
Serves 8

Ingredients:
1 pound Brussels sprouts, woody ends removed (as well as any discolored leaves)
1 1/2 pounds red cabbage (about 6 cups)
1/2 cup dried cranberries
1/4 cup toasted pine nuts
2 teaspoons Dijon mustard
1 1/2 tablespoons honey
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Parmesan shavings (optional)

Preparation:
Slice the Brussels sprouts in half lengthwise and slice as thinly as possible. Slice the red cabbage in half, remove the core and slice as thinly as possible. (You can use a mandoline if you have one — just be careful!).

In a large bowl, combine the Brussels sprouts and the cabbage with the dried cranberries and toasted pine nuts. In a separate bowl, whisk together the Dijon mustard, honey and sherry vinegar. Add the olive oil in a steady stream, whisking constantly until combined. Season with salt and pepper.

Pour the vinaigrette over the slaw and toss well to combine. Serve immediately, garnished with Parmesan shavings, if desired.

To read more recipe inspiration on The Yellow Table, click here. To sign up for feedfeed updates, click here

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When Marissa was a little girl, she threw her bottle and pacifier down the stairs and begged for "real food." More than two decades later, her passion for real food has grown into a part of her everyday life. Marissa graduated in May 2014 with a Masters in Food Studies from NYU, where she focused her research on food politics and food culture. She has taught children’s nutrition, gardening and cooking classes for the past four years, and she will spend the next academic year as a FoodCorps service member in Guilford County, North Carolina.