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    Brassicas

    If you’re cooking a veggie from the farmers market from the fall to the winter months, there’s a damn good chance it’s a Brassica.

    Brassi-what?!

    It’s the group of cruciferous veggies that are all part of the mustard family and include: broccoli, cauliflower, brussels sprouts, cabbage, turnips, collards, kale, bok choy, kohlrabi, broccoli rabe (rapini), Napa/Chinese cabbage, Tatsoi (“spoon mustard”), mizuna, daikon and wasabi. Whoa what a list!!!

    Raw, a lot of these veggies have a slightly bitter undertone but cooking them brings out a wonderfully pleasant mild sweetness.

    I’m talking about roasting them on high heat, so their natural sugars caramelize and concentrate their flavor. Not boiling your brussels sprouts until they’re mush. No mushy brassicas around here!

    I’ve met many-a-folks that ‘think’ they don’t like a certain brassica and that’s just cause they’ve never had them cooked correctly!

    Literally any veggie in this cruciferous group can simply be roasted on high heat (450 F-ish) with olive oil, salt and pepper, until their sugars caramelize for a wonderfully delicious side.

    Most importantly… did ya know that a lot of brassicas come in purple?

    Season: Brassicas shine in the fall and early winter; some varieties are available year round.

    Prep: raw, blanch, steam, sauté, boil, roast, grill.

    Overhead raw Purple Brussels sprout shot! The sprout are whole an you can really see all their veins and texture of the leaves.

    All Things Cooking with Purple Brussels Sprouts

    Garlicky Pasta with Cauliflower, Capers Breadcrumbs and a Mustard Brown Butter Pan Sauce

    Garlicky Pasta with Cauliflower, Capers Breadcrumbs and a Mustard Brown Butter Pan Sauce

    Yellow cauliflower tart, topped with purple and green thinly sliced cauliflower, post-oven.

    Gluten-Free Cauliflower Tart with a Garlic & Herb Almond Crust

    Vegan Purple Cauliflower Soup with Sliced Purple and Pink Radishes, tiny basil leaves, Bee Pollen and Flaky Sea Salt. Side angle shot, left side cut off, on a dark grey white/light blue background.

    Vegan Cauliflower Soup

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    Meet Daniela

    Hi, I'm Daniela!
                              • I'M AN ORIGINAL •
    In the food photography & styling world, I do both.
    I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I’m not trained in a particular photographic or food style; I’ve arrived at my own. It’s why I’m unique.
    I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography.
    Welcome to Waves in the Kitchen! I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude.
    Learn More About Me

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