Recipe from the TWiT Army Mess Hall - Cauliflower-Leek Kugel with Almond-Herb Crust

Here's another recipe which can be used for a Passover Seder besides being good you can do most of the prep early in the morning and then just do the final baking at the last minute.

Ingredients:

• 8 cups cauliflower florets (from 2 medium heads of cauliflower)
• 6 tablespoons olive oil, divided
• 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
• 6 tablespoons unsalted matzo meal
• 3 large eggs
• 1/2 cup chopped fresh parsley, divided
• 1/2 cup chopped fresh dill, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup almonds, toasted, chopped

Preparation:

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Recipe from the TWiT Army Mess Hall - Brussels Sprouts with Shallots and Mustard Seeds

Here's a good Brussels Sprout dish to take advantage of this early season vegi. The parboiling before sauteing help to remove the 'boiled cabbage' taste these can sometimes have. You can also do most of the prep the day before and the final cooking only takes about 20 minutes which makes this a good dish for Easter or Passover meals (N.B. in some Passover traditions, mustard is not allowed so check before you bring this as a dish to a Seder)

Ingredients:

• 4 teaspoons mustard seeds either light or dark, your choice
  
• 2 1/2 pounds small Brussels sprouts, trimmed
• 1/4 cup (1/2 stick) butter, use olive oil if you're bringing this to a Seder where meat will be served. That will make the dish Parve (neither Meat nor Dairy)
  
• 6 large shallots, finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard

Preparation:

Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and Brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap Brussels sprouts in paper towels; cover and chill.)

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add Brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.