Brussel Sprouts

Brussel Sprouts on their stalk (Did you know you can eat the stalks too?).
Brussels sprouts have an earthy, vegetal, nutty, and subtly bitter flavor suited for fresh or cooked preparations. The sprouts should be washed thoroughly before use, and the outer leaves discarded. Once prepped, the sprouts can be sliced in half, chopped into pieces, shaved, or shredded. Brussels sprouts are popularly added to slaws, shredded and tossed into salads, or thinly sliced and incorporated into appetizers as a crisp addition. The sprouts can also be cooked to develop a softer consistency and are commonly braised, lightly steamed, or sauteed in oils, butter, and sauces. Halved Brussels sprouts are tossed into stir-fries, or the sprouts can be roasted or grilled as an accompaniment to meats. Dry heat cooking methods are recommended to prevent the sprouts from becoming overcooked and mushy. Try roasting Brussels sprouts with a balsamic glaze and tossing them with freshly shaved parmesan or pan-frying in butter for a rich side dish. Brussels sprouts can also be added to soups and stews. Brussels sprouts pair well with mushrooms, bell peppers, spices such as nutmeg, paprika, and caraway, maple, herbs including thyme, mint, rosemary, and parsley, nuts such as pine, buttered pecans, and walnuts, cheeses such as pecorino, taleggio, and alpine, and meats such as pork, beef, and poultry. Whole, unwashed Brussels sprouts will keep up to one week when stored in a loosely ventilated container in the refrigerator's crisper drawer. The sprouts can also be blanched, shocked in cold water, dried, and frozen in a sealed container for extended use.
COOKING BRUSSEL SPROUT STALKS
Brussels sprout stalks are not often eaten raw because of their distinctly dense texture. They are instead cooked with maple syrup and olive oil, grilled in foil, or glazed with balsamic vinegar. These stalks also bode well for roasting, whether wrapped in bacon or drizzled with honey and lemon. Brussels sprout stalks are complemented by the flavors of apples, almonds, butter, cream, bacon, pecorino, taleggio, and alpine cheeses, garlic, mustard, mushrooms, olive oil, pistachios, pears, pancetta, pepper, pine nuts, thyme, rosemary, and light bodied vinegar. These stalks may be stored in the refrigerator for up to ten days.  
Info from: specialtyproduce.com