The Market Report

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Laura Avery talks with Campanile restaurant chef-owner Mark Peel. He loves to cook Brussels sprouts this time of year.  He sautes them quickly in a single layer using a hot skillet with olive oil until they start to color. Then adds 1/4-inch of balsamic vinegar. Boil this really fast until the sprouts caramelize. Cover it. Put the pan in a hot oven for 15 minutes or so, until the vinegar turns into a glaze. Add salt.

Mark also loves to steam florets of cauliflower served with pesto. He makes pesto in a mortar and pestle and adds garlic, a couple of anchovies and some parsley. Then he pours this over the tops of the cauliflower florets.

Also in season is delicata squash, a yellow squash with orange stripes, and haricots jaunes, a bobby pin-sized green bean that is bright yellow.