Alton Brown did a show on Brussel sprouts, and this recipe sounded really good!
I tweaked it a little, using less butter and using walnuts instead of pecans.
8 ounces of fresh brussel sprouts
1 tablespoon of butter
1 ounce of walnuts, chopped
1/6 cup of craisins. (20 grams)
Shred the brussel sprouts with a grater or food processor. In a saute pan, melt the butter and add the nuts. Toast for several minutes, then add the shredded brussel sprouts. Salt and pepper to taste, and cook over medium high heat for 4 to 5 minutes. Keep turning to evenly cook the brussels.
Divide into 2 servings and top each with half of the craisins.
Got some fiddleheads at the farmer’s market today, and was inspired by a recipe from Mark’s Daily Apple
This was one serving:
4 ounces of fiddleheads
1 tsp coconut oil
3 tablespoons minced onions
1 slice canadian bacon, chopped.
Steam the fiddleheads in a mesh steamer for 5 minutes.
In the meantime, saute the onions in the coconut oil and then add the bacon. When the fiddleheads are done, add them to the saute pan and cook for another 4-5 minutes.
Very yummy with just a few grinds of black pepper on top!