Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs — A hearty, satisfying salad full of crunchy texture and loads of flavor thanks to a tangy-sweet dressing and a topping of deeply savory soy sauce marinated eggs.

Yep, the always conspicuous…and News! so we’ll get to that first. Today, I’m completely humbled to announce something that’s been in the works for a while over here. Something that’s been both a labor of love and a rite of passage, of sorts, as we continue to settle into this Coastside community that’s so quickly become the warm, fuzzy hometown we hoped it would be.

This weekend marks the launch of The Pig & Quill Pop-Up Menu (!!!) at one of our favorite local haunts, The Cove Cafe in Half Moon Bay. We’ve been frequenting The Cove regularly for the past year, drawn in initially by their almond milk lattes and perfectly seasoned french fries, and it only took a few chats with owners Aaron and Jettav to realize we were kindred spirits in both mind and belly. True to the digital age in which we find ourselves, one fairly innocuous late-night DM (local dumpling recommendations) led to another (young adult novel confessions), and before we knew it, the idea for this collaboration was born.

And so it is that you’ll find four seasonal, locally-inspired P&Q dishes on The Cove’s current menu, all celebrating the bounty of excellent ingredients that we have access to here on the coast — and, of course, the relationships with local farmers and food artisans that Aaron has established through his years of experience as a Bay Area chef.

If you happen to be local to the Bay Area (or planning a trip up or down the Pacific Coast Highway over the next few weeks, which I highly encourage — it’s some of the world’s most breathtaking scenery and the weather can’t be beat at this time of year), pop on by The Pig & Quill’s Pop-Up Menu at The Cove this Fall! (And let me know beforehand so I can swing by for a hug or a hello, if I’m around town!)

And for those of you who may not be local — well! I’ll be sharing the recipes for each of the featured dishes here, on the blog, over the next few days so you can enjoy the flavors of this most exciting collaboration wherever you might happen to be. The internet’s a beautiful thing in that way. Creepy AF sometimes, but really quite charming when it wants to be.

First up? The pop-up menu’s most popular dish so far: this Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs.

Your New Fave Holiday Side Dish:
Shaved Brussel Sprout Salad

Crunchy, refreshing and surprisingly hearty, this Shaved Brussel Sprout Salad will most definitely be a part of our holiday table this year. Tossed with sliced snap peas and purple cabbage and topped with toasted almonds, avocados and late-season stone fruit (which could easily be swapped out for persimmons or pomegranates as we get even further into fall), it’s a textural extravaganza. With the addition of deeply savory, fudgy-yolked soy sauce marinated eggs — a giant mason jar of which has earned a permanent spot in our fridge that I cannot. stop. eating. — this is a salad that most definitely eats like a meal. A bounty in a bowl. And the white miso dressing brightens the whole dang lot with a subtly sweet tang that enlivens all the fresh veg.

In short: it’s really good eating, guys.

Tremendous thanks to our friends Aaron + Jettav for helping bring one of my greatest passions — feeding people! — to the mini-masses. And for the steady stream of lattes, fries and fried chicken sandwiches during our planning chats. Sometimes this thing I get to call my job is just flat-out, somebody pinch-me cool, and I’m so grateful for the family, friends, colleagues and community that allow it to be a reality.

Cheers, friends!
Em

P.S. The Cove Cafe is located at 225 Highway 1 in Half Moon Bay, California, and the The Pig & Quill Pop-Up Menu launched on November 8th and is scheduled to run for at least the next couple of weeks. If you plan to stop by, leave me a comment, shoot a note to thepigandquill[at]gmail[dot]com or send me a DM — I’d love to hear from ya!

Like the sound of this Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs?

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• Instant Pot Miso Red Bean Stew
• Gluten-Free Butternut Squash Falafel Salad Bowls (via Snixy Kitchen)
• Fried Egg Cauliflower Grain Bowl (via Naturally Ella)

Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Shaved Brussel Sprout Salad with White Miso Vinaigrette and Soy Sauce Eggs — A hearty, satisfying salad full of crunchy texture and loads of flavor thanks to a tangy-sweet dressing and a topping of deeply savory soy sauce marinated eggs.

By: Emily Stoffel

Makes: 3-4 as an entree

Ingredients

• 1 lb brussels sprouts, shredded
• 10 oz snap peas, sliced
• ½ small head purple cabbage, thinly sliced
• 2 sliced avocados
• 2 sliced nectarines, or other seasonal fruit
• toasted sliced almonds, for serving
• sesame seeds, for serving
• sliced scallions, for serving
• White Miso Vinaigrette (recipe below)
• Soy Sauce Eggs (recipe below)

Instructions

1. Toss shredded brussies, sliced snap peas and sliced cabbage with dressing.
2. Arrange sliced avocados and nectarines (or seasonal fruit of your choice) on top; drizzle with additional dressing.
3. Scatter with toasted almonds, sesame seeds, scallions and a soy sauce egg, halved. Enjoy!

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White Miso Vinaigrette

 

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Prep time

3 mins

Total time

3 mins

 

By: Emily Stoffel

Ingredients

• 2 T white miso
• 4 T rice vinegar
• 2 T white sugar
• ½ cup avocado oil
• 1 T dijon mustard
• ¼ tsp salt
• black pepper to taste

Instructions

1. Combine all ingredients in a sealed jar, or whisk together vigorously. Taste for seasoning and add a little more salt or pepper, if necessary.

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Soy Sauce Eggs

 

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Soy Sauce Eggs -- alarmingly simple and habit forming, these sweet and salty marinated eggs elevate the simplest side dish to meal mode. We keep a jar of them in the fridge for snacking and easy weeknight meals at almost all times.

By: Emily Stoffel

Makes: 6-8 eggs

Ingredients

• 6 tablespoons hot water
• 1 tablespoon sugar
• 1 tablespoons black vinegar
• ½ cup soy sauce
• 2 star anise
• 6-8 large eggs, soft-to-medium-boiled + peeled (see note)

Instructions

1. Combine all ingredients but eggs in a large mason jar and stir until sugar is dissolved. Add peeled eggs and allow to marinate at least 2 hours in the fridge. Keeps for up to 3 days in the fridge.

Notes

For perfect soft-to-medium boiled eggs, my favorite method is 3 mins in the Instant Pot + quick release and immediately transfer them to an ice bath for a mostly gooey center. They peel like a dream, too.

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