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Vietnamese-Style Coconutty Brussels Sprouts

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In this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don't have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals--they'd be a great addition to your Thanksgiving dinner.

Slow-Cooker Umami Mushrooms

In addition to being a great stand-alone side, these slow-cooker mushrooms are also excellent tossed in a salad or stir-fry. Be sure to buy whole cremini mushrooms so they will retain their texture and not turn mushy during the long cook time. If you don't want to wait for the mushroom mixture to concentrate during the 1 hour and 30 minutes of cooking it uncovered, then cook it, uncovered, just long enough for the mushrooms to brown. Then drain the liquid and bring it to a boil in a saucepan. Once the liquid has thickened, stir in the mushrooms and vinegar and sprinkle with the scallions.