Edmonds Family: nominate a youth leader, ‘Simple Supper’ linguine with Brussels sprouts


    By Lara Alexander

    Nominate an inspirational young person

    Do you know a young person who blows you away with their creativity, leadership or service to the community? This month, you have the chance to nominate an exceptional Snohomish County teenager for a Youth Challenge Award presented by the Lynnwood Rotary Club. Receipients of the awards will reveive $200 and be recognized at an awards ceremony for their passion and accomplishments. Last year, Edmonds’ own Madeline Barrow was recognized in the Creativity category.

    Youths can be nominated in the following categories: community service, courage, creativity, environmental service, inspiration, leadership or the group award. Nominees must be in the 7th through 12th grades, and either live or go to school in Snohomish County. Download a nomination brochure or complete the online nomination form at www.youthchallengeawards.com.  Nomination deadline is March 31.

    Simple Suppers: Linguine with Brussels Sprouts

    This month’s Simple Suppers recipe is shared with My Edmonds News by Elizabeth Ullery, who writes the blog Real Food NW. Her blog is a chronicle of her journey to “limit the distance between field and table” by cooking with whole grains, seasonal fruits, vegetables, and local meats. She just wrapped up a month of eating strictly vegetarian and she branched out to vegetables and grains that she normally overlooks. This recipe is one that she had fun with last month.

    Linguine with Brussels Sprouts
    from Elizabeth Ullery of Real Food NW

    3 Tablespoons pine nuts

    1/2 pound dried pasta, linguine or fettuccine work particularly well

    1 pound fresh Brussels sprouts, washed and trimmed

    2 Tablespoons olive oil

    2 Tablespoons butter

    1/2 teaspoon salt, adjust to taste

    1-2 Tablespoons heavy cream

    grated Parmesan cheese for serving

    Bring a large pot of water to a boil and add pasta, cook until al dente

    While the water boils and the pasta cooks, saute the pine nuts in a small skillet until lightly toasted. Watch them carefully because they will burn quickly! Remove from pan and reserve for later.

    Using the slicing blade on a food processor shred the Brussels sprouts. (If you don’t have a food processor it is possible to slice them thinly by hand, just make sure they are as thin and even as possible.)

    Over medium-high heat in a large skillet, heat the olive oil and butter, you will want it to get quite hot. Add the Brussels sprouts and salt, sautéing until they are tender and bright green, about 4 or 5 minutes. Transfer to a large serving dish.

    When the pasta is ready, reserve 1/4 – 1/2 cup pasta water and drain the rest of the pasta.

    Toss the pasta with the Brussels sprouts and add the cream. If the pasta seems dry you can add some of the pasta water. Taste and add salt and pepper if needed. Top with pine nuts and grated Parmesan cheese.

    Serve immediately.

    Edmonds mom Lara Alexander keeps busy chasing after a toddler, growing and cooking good food, and writing about it all. You can find more of her writing on her blog at www.food-soil-thread.com. If you have Edmonds-specific family activities for possible inclusion in Lara’s column, email them to family@myedmondsnews.com.


    Please enter your comment!
    Please enter your name here