Three foods that we feel have reached mainstream status this year are Brussels sprouts, celery (especially the leaves), and cottage cheese!
A blackboard special of baby Brussels sprouts with bacon was the highlight of a recent lunch at Select Boston. Considering how much we love the food here and that Penny was having her favorite lobster salad, this veg dish really had to shine to stand out from the rest of the meal. It was a bowl of smoky, salty, sprouty, bacony, fun!
However it is not just Boston's star chefs and highly rated restaurants that are presenting great sprouts.
Sitting around a table of friends at the Corner Tavern on Mass Ave last month, it was the roasted Brussels sprouts that disappeared instantly and were reordered – twice!
When a vegetable becomes popular at this type of homey neighborhood spot, you know that it has become mainstream. We are both happy to say, “Goodbye kale,” and “Welcome sprouts!”
Celery? Yes, Celery!
We wrote about “cutting celery” which is used for its leaves. Penny has always treasured the leaves on celery and uses them as an herb to finish or garnish dishes. Lately we hear TV chefs and food writers praise this leafy bonus in every head of celery and talk about the importance of celery, in general, in their cooking.
Cottage Cheese as a Yogurt Alternative
Cottage cheese has always been a favored snack around our house. (For us and for our Westie Poppy!) But now we see this simple dairy product is appearing paired with more fruits and herbs in single-serving containers. It is a great source of protein and calcium. We're seeing cottage cheese as part of more recipes. You can turn it into a quick dip or a spread by adding herbs, garlic, and perhaps some shredded cheese like a strong cheddar.
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Words: Penny & Ed Cherubino – Adapted for BostonZest from one of our Fresh & Local newspaper columns.
Photos: ©2016-2017 Penny & Ed Cherubino
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