Tired of broccoli or asparagus?

I'm not at all. But, I'd never had brussel sprouts before, so I thought I'd give them a try. They remind me a lot of broccoli and asparagus, actually.

This recipes has you tossing them in a light marinade, while cooking them ever so slightly on the stove top.

Be sure not to over do it or the sprout will turn out soggy. (I've done that with broccoli and asparagus, too.)

Sesame lemon brussel sprouts
Ingredients:
1, 12-ounce bag frozen brussel sprouts
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. soy sauce
1 Tbsp. sesame seeds
1 Tbsp. garlic, minced

Directions: Microwave brussel sprouts in a small amount of water until thawed, but not cooked. Heat olive oil and garlic in a saucepan over medium heat. Add brussel sprouts. Add lemon juice, soy sauce and sesame seeds, tossing lightly until brussel sprouts are bright green in color.

Posted by · April 19, 2008 1:58 AM · Comments (0)

Want to jazz up your dinner's side salad?

Be bold.

Move beyond Ranch and Blue Cheese with this peppery walnut dijon. It perfectly complements spinach and pears, but would also work well on any standard bed of lettuce, too.

If you make this dressing in advance, be sure to stir it well before pouring.

Spinach pear salad with walnut dijon dressing
Ingredients:
6 C. fresh baby spinach
1 Bartlett pear, thinly sliced length-wise
2 Tbsp. water
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 Tbsp. honey
2 tsp. spicy brown mustard
1/4 tsp. black pepper
1/4 C. walnuts, chopped

Directions: Mix water, vinegar, oil, honey, mustard, pepper and walnuts. Drizzle over spinach topped with pear slices and serve.

Posted by · April 9, 2008 1:56 AM · Comments (0)