I know, it has been almost a year since I posted. And I’m not sure what directions I plan on taking my blog. I am actually shocked to see that anyone ever ends up on this page. But I have been encouraged to post something about food, recipes and health since it really is something I am passionate about.
I love to cook and prepare food, and eating it is the reward. I don’t follow recipes all the time. I tend to read a few for the same dish and then use them as a general guide.
Over the weekend I bought some beautiful brussel sprouts at the Royal Oak Farmers Market. So, my most recent creation was a brussel sprout salad and I was happily surprised how much I liked it. I will warn you now this will not be in typical recipe format. I didn’t measure anything.
I take that back. The recipe called for 2 lbs of raw brussel sprouts, so I grabbed the bag from my fridge, brought it into the bathroom, stood on the scale with it and without it and decided it was more than a pound, but less than two. So I cleaned about half of them and dropped them into the food processor with the slicer blade. Then I added the olive oil, a pour that looked good for the amount of greens I had in the bowl (maybe a tablespoon or two), then some salt, about 1/2 of lemon squeezed over top, about 15 grinds of fresh pepper, a small handful of chives pulled from the garden and chopped, about a handful of freshly grated parmesan cheese and a handful or more of pine nuts. Then I tasted it, and added more nuts, salt and cheese. I almost ate it for breakfast! it was yummy, but I am glad I waited, because by lunch everything had really soaked in and it was even better. Definitely more of an art than a science for me.
If your curious, here is the link to the recipe I started with:
The pine nuts were inspired by another similar recipe I read while I was searching and I had some hanging around that need to get used.