I have a small collection of limited edition hand-printed and bound books by my friend Bobby. Each of them focuses on a different vegetable, with recipes by different friends. The artwork alone makes these little books stand out. Look for upcoming posts of recipes from these adorable little books.

Brussels Sprouts cover.

Susie’s Brussels Mash

2 pounds Brussels sprouts

3 cloves of garlic

1/2 pound of pancetta or other thick bacon, roughly diced

Champagne vinegar

Unsalted butter

Salt & pepper

Hand-screened recipe

Slice Brussels sprouts as thinly as possible. Over medium / high heat melt butter and saute garlic and Pancetta for about a minute. Then add sprouts. Do not overload pan. Saute until well browned (4-5 minutes), add salt and pepper and 2 tablespoons of Champagne vinegar. Allow the vinegar to cook off for about another minute. Taste. Done? Eat!

Brussels sprouts screen