styled by linda lundgren
the best brussel sprouts youll ever have?
Roasted Brussels Sprouts and Garlic with Thai-Inspired Dressing
Serves 2-4 as a side dish
For Brussels Sprouts & Garlic:
A bag of brussels sprouts (about 1 lb)
8-10 cloves of garlic (I like the pre-peeled packets to make it easier)
1/4 cup of fish sauce (I like Tiparos or Red Boat)
1/4 cup of water
1/4 cup of sugar
3 tbsp. of finely chopped mint
2 tbsp. finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
What to do:
Preheat oven to 450 degrees with rack on the upper third.
Cut brussels sprouts in half, length-wise, and toss in a bowl with garlic and enough olive oil to lightly coat all pieces.
Place brussels sprouts with flat-side down (garlic can be tossed in any direction) on a shallow baking pan.
Bake until outer leaves are dark brown and appear crispy. Depending on the size of your brussels sprouts, this could be anywhere from 25-45 minutes, so start watching after 25 minutes and add time as necessary. Then, make a note of the timing for the next batch.
Make dressing while the sprouts are in the oven. Simply combine all ingredients and stir until sugar has dissolved. I like to put it into a small tupperware container and shake it up. Then, you already have the extra dressing in a container to save for next time. Once the brussels sprouts are done, pour into a bowl and lightly toss with dressing. You won’t need all of the dressing, so it’s great to save for later for your next batch. We’ve even added the dressing to some roasted potatoes!
this grilled cheese sandwich looks delicious!
based on all those gorgeous green goddesses out there…
makes 1 sandwich
2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).
(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)
every time I see this I love it more (and want to have one!)
tx lola > via the fancy
Memories of our first summer BBQ a month ago as blogged by Elma. Am hoping for a repeat performance this weekend if the weather permits & the kids get better!
communal dining in a community garden in berlin
think we’ll have to visit there … or do something like that in Tel Aviv!
more pics & info here