So I'm leafing through the print version of Hadassah Magazine when I happen upon a Brussels sprouts recipe that stops me cold. Literally.
Cold. Raw. Brussels sprouts.
Jazzed up and served as a salad, but raw.
Raw? Aren't Brussels sprouts disgusting enough cooked?
But the ingredients, plus most of the directions, had the potential for major improvement. I knew I was on to something after tinkering with both ... something that even haters will enjoy.
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