SHOWING ALL POSTS IN vegetables

Creamed Spinach Stuffed Tomatoes
Jun 17, 2014

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Creamed Spinach Stuffed Tomatoes

After spending Sunday afternoon walking around the Lavender Festival, I was hot & hungry when I got home for dinner. I knew that I didn’t want anything too heavy…after already had a ham & cheese crepe and lavender peach ice cream earlier in the day. But I also knew that I wanted something filling.

Enter creamed spinach stuffed tomatoes. Tomatoes are so ripe and affordable right now. Combined with the spinach, sour cream, and Parmesan cheese to help fill me up. And finally topped with a generous sprinkle of Gruyere cheese that in the oven leads to melty goodness.

Yes please.

Recipe found here.

{I added some garlic to my spinach mixture. I also salt & peppered the inside of my tomatoes.}

Brown Butter Brussels Sprouts with Pecans
Feb 14, 2012

Happy Valentine’s Day!!!

To celebrate, I made….Brussels sprouts!  I know, totally weird, right?  It’s because I really care about you and the gift of health is the best gift.

That and it’s really cold outside and I didn’t want to go to the grocery store.

But mostly because I want you to eat your vegetables.

Make these tonight!  Or no, do your V-day lovebirds things tonight.  Make these tomorrow.

Brown Butter Brussels Sprouts with Pecans

Recipe from How Sweet It Is

Ingredients:

1/2 cup pecans, chopped
2 tablespoons olive oil
1 pound raw Brussels sprouts, cut in half
2 shallots, sliced
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter

Instructions:

Over low heat, toast your chopped pecans in a small skillet.  Toast for 5-7 minutes.  Shake the pan gingerly every minute or so to avoid burning the pecans.  Turn off heat.

In a large skillet, heat your olive oil over medium-high heat.  Add shallots and garlic to the skillet.  Saute for 1-2 minutes.  Add Brussels sprouts and salt & pepper to skillet.  Cook for 8-10 minutes.  Stir occasionally.

In the meantime, heat a small saucepan over medium heat.  Add butter.  Whisk continuously until butter browns.  Remove from heat immediately.

Place cooked Brussels sprouts in serving dish.  Sprinkle toasted pecans on top.  Drizzle brown butter over top.  Serve.