_DSC3475-2_DSC3471-2It’s been a busy week getting ready to host the first ever Brunch at the Table to benefit Seattle Tilth. I’ve been building tables, sewing napkins, spending far too much time at thrift stores, foraging greenery from the neighborhood under cover of darkness, and cleaning like a mad woman. I’m super excited to host a lovely group of friends, to cook a tasty meal, and to support a local organization that champions an equitable and sustainable local food movement._DSC3434-2_DSC3460-2

 

_DSC3470-2      I’m looking forward to hosting many more of these brunches in the months to come and I’m hoping to have some nice photos from the event to share later in the week. I’ll at least make sure to share the menu with you all. For now, Here’s a recipe for brussel sprouts with mustard and caraway in case you need a little Thanksgiving inspiration. I made my own mustard, which was surprisingly easy and tastes phenomenal. Check out this recipe to make your own._DSC3472-2

BRUSSEL SPROUTS WITH MUSTARD AND CARAWAY

Adapted from Vegetable Literacy

Serves 2

INGREDIENTS

1 pound brussel sprouts

4 tablespoons butter

1 tablespoon olive oil

1 teaspoon caraway seeds, toasted

4 teaspoons dijon mustard

salt

PROCEDURE

Preheat the oven to 425 degrees.

Trim the ends off of the brussel sprouts and slice them in half.

Melt the butter and olive oil in a large saute pan over medium high heat. Add the brussel sprouts, toss to coat, sprinkle with salt, and roast in the oven until tender and golden and crispy on the outside.

Whisk together the mustard and caraway seeds. Add the mustard mixture to the pan with the brussel sprouts and toss to coat.