It’s no secret that the holidays are going to be a little different this year. Many large gatherings will probably be put on hold + traditional celebrations may have to adjust. However, with Thanksgiving just around the corner, we don’t want Cola to lose sight of our tight-knit community.

Oftentimes, food and community go hand-in-hand. We gather together around the dinner table and make + share meals with those we care for. Since physical gatherings may not be possible for the time being, we’ve decided to help our community share food + come together virtually.

We’re working on compiling recipes from our readers + creating a Columbia cookbook to share with the community in time for the holidays. If you have a perfect pumpkin pie recipe, go-to green bean casserole or favorite holiday flavor, we want to hear about it.

Send us an email or fill out the form below with your recipe (and photos if you have any) to be included in our COLAtoday cookbook.

Need a little inspiration? Check out this Brussels sprouts recipe from Chef Wes Fulmer of Motor Supply Company.

Jowl bacon Brussels sprouts | Photo by Forrest Clonts, image provided

Ingredients

2 pounds of Brussels sprouts cleaned, washed and halved
1 red onion, finely chopped
4 sprigs of thyme, chopped
½ pound cured pork jowl, cut into ½ inch cubes
Pinch of red chili flakes (optional)
Salt + pepper to taste

Instructions

Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1 ½ to 2 minutes until a little soft and bright green. Immediately transfer to an ice bath to cool completely and pat dry.
Render the pork jowl in a sauté pan on low heat, stirring often until just under crispy.
Strain the jowl, reserving the fat.
In a large sauté pan, sweat out the red onion until translucent.
Turning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl and chili flakes.
Season to taste before serving.

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