Bitchin' Kitchen

Nadia G ventures into the culinary back alley of Underground foods! In this episode we bring Brussels Sprouts, Parsnips, Swiss Chard and Cauliflower into the spotlight by creating 3 deliciously N-adventurous dishes that’ll convert the even the fussiest eater: Pan-seared Swiss Chard and Mascarpone Ravioli drizzled with Truffled Crème; Garlic-roasted Brussels Sprouts, served with Spicy Hungarian “Low n’ Slow” sausage and Parsnip Chips; and finally, a creamy Cauliflower Cheddar soup with crisped pancetta, and sautéed leeks. Recipes from this episode: * Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme * Garlic-Roasted Brussels Sprouts with "Low 'n Slow" Spicy Portuguese Sausage and Crispy Parsnip Chips * Creamy Cauliflower Soup Heightened with Aged Cheddar, Pancetta, and Sauteed Leeks