Ingredients

• 1/2 pound yukon gold potatoes (2 medium sized potatoes)
• 1/2 pound Brussels sprouts (about 12 sprouts)
• 2 large eggs
• 1/4 cup matzo meal
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 green onion, chopped
• Freshly ground black pepper

Directions

1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.
2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. (I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.)
3. Whisk the eggs and then whisk in the flour and salt.
4. Work in the potatoes until they are completely covered.
5. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!
6. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.
7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.
8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.
9. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.

Ingredients

• 30 brussels sprouts
• 2 tablepoons coconut oil
• 1 tablespoon balsamic vinegar
• ¼ cup chopped walnuts

Directions

1. Preheat oven to 400° F.
2. In a bowl combine coconut oil, balsamic vinegar, salt, pepper, and brussels sprouts, mix well.
3. Spread brussels sprout mixture on a single serving on a baking sheet.
4. Roast in oven for 15-20 minutes until tender and caramelized.

Top with walnuts and serve.

Ingredients

•  3 heads broccoli (pulsed in the food processor)
• 3/4 cup red gram, vanpayar or red lentils
• 1/2 Tsp turmeric powder
• 1/2 Tsp cumin powder or jeera
• 1/4 Tsp red chilly powder
• 3/4 cup coconut
• 3 cloves of garlic
• 2 shallots
• 3 green chillis (slit into 2 lengthwise)
• Curry leaves

Directions

1. Wash the lentils (Vanpayar) and cook them in a pressure cooker with the crushed garlic and salt until 6-7 whistles.
2. Remove from heat and keep aside until the pressure from the cooker has gone.
3. Wash the broccoli well. Cut it into chunks and transfer it into a food processor. Pulse it until its coarsely minced.
4. Add the shallots, green chili, coconut, and curry leaves with the shredded broccoli and mix well with hands.
5. Splutter the mustard seeds.
   
6. Add turmeric powder, chili powder, cumin powder, and broccoli mixture and cook for 10 mins. Do not add water.
7. Add the cooked lentils (Vanpayar).
8. Add salt to taste.
9. Mix well. Cook until the broccoli is done.

Ingredients

• 1 medium soft savoy cabbage
• 1 pound ground pork (try to choose a lean and light pink piece; it is a better quality meat)
• 1 medium onion
• 1 tablespoon breadcrumbs
• 1/2 pound thinly sliced smoked bacon
• 1/4 teaspoon nutmeg
• Salt and pepper
• 6 tablespoons olive oil

Directions

1. In a large pot boil water with a tablespoon salt.
2. Peel off gently cabbage leaves, throw away the outer layer.
3. Put the cabbage leaves in boiling water and let blanch for about 5 minutes or until the leaves turn bright green. Dry and cool them on a colander.
4. Chop onion as thinly as you can, fry it in a tablespoon of oil.
5. Mix ground pork with spices, breadcrumbs, and onion. Using your hands mix all the ingredients, until they create a smooth feeling. Divide meat into ten equal portions
6. At that point heat oven to 375° F.
7. Select the smallest leaves and put a one portion of meat inside, then place it on a big leaf that you will use as wrap.
8. Put oil in a baking dish and place all the rolls next to each other.
9. If you like bacon, cover rolls with bacon slices, or with a few slivers of butter.
10. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake it for another 20 minutes, until the rolls get slightly brown on top.
11. Serve with potatoes or rye bread and fresh tomato salad.