This recipe is inspired by British chef Nigel Slater’s book, Tender, Volume I, A Cook and His Vegetable Patch. Slater calls for blanching the whole Brussels sprouts before sauteing them in the bacon fat. Shredding the Brussels sprouts allows you to skip that step and yields a slaw-like side dish that’s great with roast beef, pork or fish. Juniper berries have an astringent quality that’s a nice counterpoint to the earthy sprouts and smoky bacon. If you don’t have them on hand, substitute a splash of gin (which is made from juniper berries) or, in a pinch, a squeeze of lemon. I like to season this dish with flaky Maldon salt, which comes from the town of Maldon, not far from where my husband’s family live in Essex.
The inspiration for these buffalo burgers is somewhat obvious — the combo of hot sauce, blue cheese and celery is a buffalo wings classic — but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.