What perfect timing; I just finished dinner a few minutes ago, and I served Brussel sprouts. I almost never cook them. I eat them raw as salad greens, tossed with a light dressing. That’s what I did tonight. I served a vegan Mushroom Ragout over whole-wheat pappardelle; that hearty main course needed a delicate side dish, so I made a lemon vinaigrette. Delicious (if I say so myself!).