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Mindful : April 2016
April 2016 mindful 33 When cooked just right, Brussels sprouts are both subtle and sweet, says resident foodie and mindful eating advocate Béatrice Peltre. Unfortunately, the Brussels sprout is much maligned. Many of us have childhood memories of walking into a kitchen to the heav y, off-putting smell of those little green cruciferous bombs as they overcook on the stove. I myself didn’t like them while growing up. But don’t let childhood memories deprive you of this vegetable’s inherent sweetness. The secret is to cook them lightly and simply, allowing them to retain their beautiful, fresh green color. When they lose their color, they lose their flavor. But when cooked just so, Brussels sprouts become an altogether different vegetable, marked by a subtle sweetness and a delightful tenderness. Although the Brussels sprout is tra- ditionally a winter vegetable, it freezes well and so can be enjoyed year-round. And even a skeptic would be seduced by the homey allure of this creamy risotto with tender Brussels sprouts. I love sharing this dish with family and friends. It’s so simple to make, and so delectable. And it’s a great way to intro- duce kids to Brussels sprouts. My young daughter loves it. The other recipe is even simpler to make and offers a quick way to bring together many wonderful vegetables. I created the dish one day when I needed to use up some vegetables and other items in the fridge. And since it’s so easy to make, it’s a dish I often cook for myself when I’m alone. The flavors come together in a fresh, delightful way, and I especially like the way the cranberries undercut the slight salti- ness of the blue cheese. I think you will, too. À votre santé et bon appétit. ● Try a Little Tenderness Recipes, food styling, photographs, and narrative by Béatrice Peltre. Find more of her work at latartinegourmande.com. Serves 4 1⁄4 cup dried cranberries 2 tablespoons olive oil 1 pound 51⁄4 ounces (600 g) Brussels sprouts, cleaned and quartered 4 1⁄2 ounces (125 g) kale leaves 4 1⁄2 ounces (125 g) broccoli florets 4 1⁄2 ounces (125 g) sugar snap peas, cleaned 2 garlic cloves, peeled and crushed Sea salt and pepper 1⁄2 cup heavy cream 1⁄2 cup blue cheese, crumbled 1 tablespoon parsley, finely chopped 1 tablespoon basil, chopped 1⁄4 cup walnut kernels, coarsely chopped Soak the cranberries in hot water for 10 minutes. In the meantime, in a frying pan, heat 2 tablespoons olive oil over medium to high heat. When warm, add all of the greens and cook for 2 minutes, stirring. Add the garlic and cook for 1 more minute. Reduce the heat to medium low and add 1⁄4 cup water. Season with salt and pepper, cover and cook for 5 minutes. Stir in the cream and blue cheese and cook for 1 minute, or until the cheese starts to melt. Remove from the heat and stir in the parsley and basil. Strain the cranberries and stir into the vegetable mixture along with the nuts. Serve immediately. Sautéed Brussels Sprouts with Greens, Blue Cheese, and Cranberries food