2 Veggie Recipes From An NYC Fave

Brussel-Sprouts-in-Staub-Pot-Iso--smallPhoto: Courtesy of Dig Inn.
Of all the lunch-time delivery options around our new office, it's safe to say that Dig Inn is a favorite. In fact, we enjoyed a build-your-own market plate just a few short hours ago. So, to celebrate one of our neighborhood standards (though there are five other locations throughout Manhattan), we are serving up two of their top vegetarian-friendly recipes: the sautéed Brussels sprouts and quinoa and roasted pumpkin salad. Follow the steps and then, well, dig in(n)!
Sautéed Brussels Sprouts from Dig Inn Seasonal Market
4 side servings
1½ lbs Brussels sprouts
1 tsp thyme leaves, chopped
2 tbsp canola oil
2 limes, juiced
1 tbsp extra virgin olive oil
1 tbsp parsley, chopped
Sea salt and freshly ground black pepper, to taste
1. Trim unsightly brown or yellow leaves and the hard bottom-stem parts from the sprouts.
2. With mandolin or a chef’s knife, slice sprouts ⅛-inch thick. Toss with thyme.
3. Place a gallon-sized pot on a high heat, warm one tablespoon of canola oil and add half of the sprout mixture. Cook for two minutes, stir with a wooden spoon, and continue to cook two minutes more. (At this point sprouts should have a wilted texture and charred appearance. If not, cook for another minute. Transfer sprouts to a serving bowl.)
4. Repeat same cooking process with the second half of the sprouts.
5. Toss sprouts with lime juice, extra virgin olive oil, parsley and season with salt and freshly ground pepper to taste.
Chef’s Note:
Brussels sprouts get stinky when overcooked or boiled so that’s one of the reasons we like them sautéed. Brussels sprouts are an awesome source of vitamin A and C, in fact they have more vitamin C than oranges.
DigInnPhoto1Photo: Courtesy of Dig Inn.
Quinoa & Roasted Pumpkin Salad from Dig Inn Seasonal Market
4 entrée servings
1 lb pumpkin
1 red onion
¼ tsp nutmeg, freshly ground
¼ tsp cinnamon powder
1 tbsp agave
2 tbsp olive oil
1 cup pre-rinsed quinoa
2 cups water
½ tsp sea salt
1 small head of broccoli
½ cup walnuts
2 lemons, juiced
2 tbsp extra virgin olive oil
1 bunch parsley, chopped
Sea salt and freshly ground pepper, to taste
1. Pre-heat oven to 350°F.
2. With a chef’s knife, peel pumpkin. Remove seeds with a tablespoon and cut into ½-inch cubes. Peel, then chop onion into ½-inch cubes.
3. In a bowl combine nutmeg, cinnamon, agave, and olive oil. Toss with pumpkin and onions.
4. Distribute vegetable mixture on a sheet pan and cook for 15 minutes or until soft. Cool mixture on the kitchen counter.
5. While cooking the vegetables, roast walnuts on a baking sheet until they start to brown and you get a toasty scent, 7 to 10 minutes.
6. In a two-quart pot, bring water and sea salt to a boil on high heat, then add quinoa. Cover pot with a lid and cook on low heat for 15 minutes, or until all water is absorbed. Take pot off the heat and fluff with a fork. Transfer quinoa to a tray and cool on the kitchen counter.
7. Chop broccoli head into ¼-inch pieces, throwing out the stem parts.
8. In a bowl, toss the pumpkin-onion mixture, walnuts, quinoa, and broccoli with lemon juice, olive oil, and parsley. Season with salt and freshly ground pepper to taste.
Chef’s Note:
Try the salad with 3 tablespoons chopped cranberries and/or swap out the walnuts for toasted almonds.

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