Apr 1
Well, it’s officially above freezing temperatures here in Minnesota which makes me think of Spring, which makes me think of green things, which makes me want to eat lots of green vegetables! This recipe is just a bunch of green vegetables thrown together, roasted in lemon juice and then tossed with a lemony-mustard dressing. Sprinkling some salty pumpkin seeds on the top adds a most perfect crunch!
Feb 5
HOLY MOTHER OF BACON. Those cute little green things are good, too. What do you call them…Brussel sprouts?
For real though, I cannot believe that this (a) came out of my kitchen (b) was so easy to make and (c) requires so few ingredients. The reason this dish is so perfectly savory is due to the fact that you actually create a broth using the leftover bacon grease and then cook the brussel sprouts in it, along with shallots, garlic and mushrooms.
My family has this great tradition where we have dinner together once a week. This usually involves cooking together on a Sunday afternoon while we have football on in the background. The concept might sound simple, but it’s the strategy we use to stay in touch amidst all of the ever-increasing responsibilities of our adult lives. Cooking with my family is always the highlight of my week.
