The first is a recipe taken from a food blog I've been loving lately-- Eat, Live, Run. It's Brussels Sprouts with Bacon, Dried Cherries, and Israeli Couscous. (Recipe Here).
Ingredient list: minus the bacon
A quick note here on the recipe and my changes. I have no idea what israeli couscous is, so I used pearled couscous instead. A couple of the specialty grocery stores near me sell all kinds of couscous, but I didn't stop in to check. So I was limited to the options at my local Kroger. I ended up using only the couscous and threw out the seasoning packet. Another note on the recipe, I may or may not have doubled the bacon grease. In fact, I doubled the entire recipe--I was making this side for a large family gathering and it doubled very easily. (So I guess that means I quadrupled the bacon grease....oh my). Last note: the first time I made the recipe I hand chopped all the brussel sprouts. Second time around, muscle memory taught me to use a food processor for shredding the brussel sprouts.
Finished product! This recipe is so delicious and is the perfect side dish for summer meals. It's a little more work than your standard steamed veggies, but the effort is worth it for special events.
I also recently made a tried and true Ina Garten recipe, Chicken Parmesan with arugula salad. This chicken recipe is awesome. What is it about the Barefoot Contessa--the lady can do no wrong. Recipe found here. I make no changes to this recipe, but I do suggest taking the Contessa's recommendation of using a meat tenderizer--always trust the Contessa, always. Also, it may seem a little odd placing a cold arugula salad on top of the hot chicken, but again, just trust the Contessa--she never steers you wrong.
I paired the Chicken Parmesan with a lemon orzo salad. This salad is delish and keeps really well for lunches throughout the week.
The lemon orzo salad calls for you to blanch the asparagus....but lezbihonest....
So instead, I buy the steamable bags of asparagus and call it a day.
I'm sure the blanched asparagus adds a certain crisp and texture, but again,
I'll let Sweet Brown do the talking.
I recently started up work in my garden and can't wait to start using fresh, homegrown veggies all summer long.