Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Sides John Morgan Sides John Morgan

Fall Hash

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.

Ingredients

  • 1 pound Brussels sprouts

  • 1 Pink Lady apple - peeled, cored and diced

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 ounces diced pancetta

  • 1/4 cup thinly sliced red onion

  • 1 clove garlic, chopped

  • 1/2 head radicchio, outer leaves and core removed, quartered

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • Reynolds Wrap(R) Aluminum Foil

Directions

  1. Preheat oven to 475 degrees F.

  2. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade.

  3. Toss sprouts and diced apples with olive oil and salt.

  4. Line a sheet pan with Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

  5. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease.

  6. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine.

  7. Add vinegar and honey.

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