Brussels sprouts with bacon and figs

Like most children in America, my brother and I hated Brussels sprouts when we were growing up. My dad didn’t care for them either. For years after my mom stopped cooking them, “Brussels sprouts” were synonymous with “disgusting” in our house.

Then along came this recipe, and we all had to eat our words. Instead of halving the sprouts, you slice them. Then you sauté the sprouts with a generous portion of bacon and figs. The whole thing is finished by deglazing the pan with a bit of balsamic vinegar. The result is the perfect gateway recipe: each bite of sprouts is balanced by salty bacon and sweet figs. Continue reading “Brussels sprouts with bacon and figs”

Acorn squash, Brussels sprouts, and quinoa salad with pomegranate-shallot vinaigrette

As useful as gravlax is for brunch or Japanese noodle soup is for a quick lunch at home, this type of recipe is my bread and butter. It is plant based. It uses seasonal produce. (Those mealy winter grocery store tomatoes aren’t worth your time or mine, but just look at those pomegranate seeds shining like little jewels on top of that salad there.) It keeps well as leftovers. It is easily doubled to provide a full week’s worth of lunches or dinners. Speaking of lunches, it packs and transports well in my four-cup Pyrex. It is hearty but not heavy. Etc.

Continue reading “Acorn squash, Brussels sprouts, and quinoa salad with pomegranate-shallot vinaigrette”