When your significant other favors veggies over carbs and
fruit over dessert, you learn how to be creative in the kitchen. It’s actually
been a delightful challenge veering from the high-fat, southern fried main
dishes and decadent, sweet-laden desserts to some lighter, and more heart
-friendly fare.
The result: our relationship continues to flourish while my
waistline steadily diminishes. And, everyone’s happy.
I experienced Brussels Sprouts for the first time at my sister’s
in-laws for Thanksgiving dinner this past November. They were delicious. So, I
decided to try my hand at them the other night for a weeknight dinner.
Here’s the skinny:
• Rinse
• Cut off ends
• Slice in halves or quarters
• Throw in olive-oil-coated pan
• Turn up heat to medium
• Sprinkle with sea salt
• Squeeze on fresh lemon
• Sauté for up to 10 minutes, stirring occasionally
• Serve immediately with desired complements (We had honey
pork tenderloin with sweet potatoes).
Bon Appetit!
