Fresh vegetables have been such a part of my life since an early age. I remember when I was very little collecting fresh carrots, salad, herbs, zucchini, beans, peas and tomatoes from my grandmother garden. My grandmother and her cousin even took me Porcini mushroom picking. An experience of a lifetime.
I try to instill on my son the same food values by having at least two side dishes of vegetables at dinner time. I guess I succeeded because I am asked on a daily basis to prepare broccolis.
Wanting a bit of a change, mushrooms and Brussels sprouts were it last night. Nose went up as mushrooms are not the favorite of my son, however the polite bite to try was reached. Loved them but he will not admit it. Loved the Brussels sprouts.
From my kitchen to yours, enjoy!!
Tonight’s January 11, 2014 dinner:
Orange Roughy with Sautéed mushrooms
Brussels Sprouts with Bacon and Shallots
BRUSSELS SPROUTS WITH BACON AND SHALLOTS
1 pounds Brussels sprouts halved
1 large shallot, peeled and thinly sliced
2 slices of bacon cut in small slices (center cut preferred)
Salt and pepper
In a large skillet place the bacon and cook until golden brown.
Add the shallots and cook until tender. Add the Brussels sprouts and sauté to high heat to give it a nice golden outside.
Add a squeeze of lemon, salt and pepper to season and serve.