December’s produce of the month is Brussels sprouts! They are a good source of fiber and vitamin C, as well as low in calories. While they are available year-round, they are most in season in early winter–like now! You can steam them, saute them, roast them, and easily add them to pasta, salads, or one-pan sheet trays.
Try this recipe for a unique way to eat Brussels sprouts this winter. (from myplate.gov)
Lemon Dill Brussels Sprouts
Ingredients
- 1 cup plain Greek yogurt, fat free (or low-fat)
- 1/3 tablespoon dill weed (1 teaspoon)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 cups (1 pound) Brussels sprouts (trimmed and halved lengthwise)
- 2 teaspoons margarine or butter
- 1/4 cup water
Directions
- Wash hands with soap and water.
- In a small bowl, mix yogurt, dill weed, lemon juice and salt. Set aside.
- In a large skillet over medium-high heat, sauté sprouts (cut side down) in margarine or butter until they begin to brown.
- Stir sprouts and add water. Cover the pan and steam until the water is gone and sprouts are tender crisp, about 3 to 5 minutes.
- Mix sprouts with lemon dill sauce. Serve warm.
About JFCS Pittsburgh Squirrel Hill Food Pantry
The Squirrel Hill Food Pantry has been a cornerstone of Jewish Family and Community Services (JFCS) Pittsburgh since 1999. It offers nutritious, fresh food for neighbors meeting income eligibility requirements in the 15217 zip code as well as kosher food for families who live in the Southwest PA region. For more information, visit www.jfcspgh.org/squirrel-hill-food-pantry or call (412) 421-2708.