3 c Brussel Sprouts
1 c Chopped leeks
1/2 c Chopped sweet red peppers
2 tb Butter
2 tb Safflower oil
1 tb Soy sauce
1/2 c Parsley
1 c Grated cheddar cheese
Trim the ends off the Brussel sprouts and steam the sprouts in boiling water until just tender. Drain. Heat butter and oil and saute leeks. Add peppers and Brussel sprouts, stirring until just golden on the edges. Add soy sauce and let stand covered while you cook the pasta. In a bowl, toss pasta with parsley and grated cheese. Add the cooked vegetables and serve immediately while hot. From: The Cook’s Garden catalog, Spring/Summer 1993 (page 88)