The colors of North Carolina aren’t any prettier than during summer. Some prefer autumn or spring, but the deep, intentional and romantic green of the kudzu, the transparent mature and lacy leaves of the maple, and the lush bristles of the pine trees all speak in a language of life. It’s proof the earth is moving, changing, transforming sunlight and water into the vinous patterns of cellular intelligence. GREEN is just very cool.

As a kid I loved my greens. Although I think I was limited in the number of vegetables that I craved, I know I liked spinach and green beans. Limas were tolerable, and even a sprig of okra crossed my lips during visits to my Grandma on Sunday afternoons. But overall, I ate my veggies.

Are you still at odds with a few greens, that tortured you throughout childhood? I’m willing to bet that many of you put Brussel Sprouts very high on that list and just looking at the above photo is a little conflicting to say the least. But I have a solution. I can turn this bitter orb into a soft and velvety savory triumph. One that tastes like earth and sugar, all carmelized around jeweled raisins and pearlescent pine nuts. You can amaze your friends and neighbors and get a meal packed with nutrition and color. See how easy it is to do!