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15-Minute Meal: Soba with Parmesan and pan fried Brussels sprouts

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The Asian Grandmothers Cookbook

(Read caption) The bittersweet of Brussels sprouts combines well with salty Parmesan and the chewiness of soba noodles.

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Many recipes claim to be quick and easy, but few live up to expectations.

With the craziness of the holiday season, I’ve been wanting – and needing – quick-to-pull-together lunches. Given the choice, I prefer not to have cold lunches so sandwiches or salads are out. In the end, I usually have leftovers or cook something easy.

When Stephanie Stiavetti sent me her just-released cookbook co-authored with Garrett McCord, "Melt – The Art of Macaroni and Cheese" (Little, Brown & Company, November 2013), I was blown away by the gorgeous photography and creative mac and cheese combinations.

While flipping through the book, I came across a recipe that called for soba noodles, Brussels sprouts and Parmesan. It sounds like an odd combo, but if you’re an eclectic cook like me, you probably have these ingredients sitting right in your pantry. The recipe was oh-so brief and simple; I was sold!

I did tweak the recipe a little, using frozen Brussels sprouts instead of fresh ones and the dish came together in barely 15 minutes. Now the true test – did it taste good? Given its simplicity, I was astonished at how tasty it was – the bittersweet sprouts played very nicely with the salty Parmesan and the chewy soba bundled the flavors together well.

This recipe is a winner on so many levels: it satisfies, uses few, easily available ingredients, and is indeed a 15-minute meal.

For more info about "Melt," please visit Stephanie’s blog: or check out their book trailer here.


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