Organics to You Weekly Newsletter - Week of February 3, 2020
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Organics to You
Feature of the Week

Purple Brussels Sprouts


Roasted Brussels Sprouts with Apples and Hazelnut



- 0.5 lb Brussels Sprouts cut in half
- 3 small shallots peeled and chopped
- 1 small Apple thinly sliced
- 1/4 cup Hazelnuts coursely chopped
- olive oil
- Sea salt
- Freshly ground pepper
- 1 T butter ghee, olive oil  or coconut oil


  1. Serves 4-6. Preheat oven to 400, place rack in center positon.
  2. Place prepared Brussels Sprouts and shallots on a rimmed cookie sheet lined with parchment, and drizzle with olive oil, toss.
  3. Use enough olive oil that all veggies are lightly glistening with oil.
  4. Sprinkle with a few pinches of sea salt and several turns of freshly ground pepper. Toss.
  5. Place in oven and roast for 40-45 minutes or until edges of sprouts and shallots are browned and centers are tender. (Note: differences in ovens, altitude etc can affect cooking time. Check often)
  6. Take out of oven.
  7. Place a large cast iron skillet on cooktop on medium heat. Add butter, ghee or coconut oil.
  8. When melted add sliced apples.
  9. Sauté for three minutes stirring occasionally.
  10. Add hazelnuts and cook for 3-5 more minutes, stirring frequently.
  11. When apples are soft add Brussels and shallots to pan.
  12. Toss together and cook for two more minutes.
  13. Taste and add more sea salt and pepper if needed. Serve!

~ From



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This Week's Contents for the

See other bins & details here

- Purple Brussels Sprouts(0.5lb)**
- Spring Onions(1ct)**
- Italian Parsley(1ct)**
- Ambrosia Apple(3ct)**
- Rubinette Apple(3ct)**
- Green Anjou Pear(1lb)**
- Broccoli(1ct)
- Rainbow Carrots(1ct)
- Heirloom Navel Orange (2ct)
- Spinach(1bunch)
- Green Leaf Lettuce(1head)
- Beets(1lb)

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