Hi friends! Happy Friday! Today, I am highlighting one of spring’s most loved veggies: asparagus.
Hello lovelies! I hope everyone is having a fabulous week. I thought I’d put a spotlight on lunch this week. My lunch usually consists of either a smoothie or yogurt with fruit and nuts. Simple, healthy, straightforward, delicious….but a tad boring. So, I have been thinking of different ways to shake up my lunchtime routine.
My Aunt Pat loves Brussels Sprouts, so last year for Thanksgiving, we made some just for her. Surprisingly, they ended up being the most talked about side dish at Thanksgiving. No one thought they really like Brussels Sprouts. I think this is because most people have tried them boiled. This does absolutely nothing for the Brussels Sprouts and has given them a really bad reputation. Poor Brussels Sprouts.
However, when you put them in the oven, they come out golden brown and delicious. I love when some of the outside leaves fall off and get crispy crunchy.
So if you think that you do not like Brussels Sprouts, give these a try!
Today I’m sharing more of a technique than a recipe. I am a huge fan of homemade stock. You can control every single ingredient which is especially important if you have any kind of food allergy or special diet requirements. You can make this stock gluten free, low sodium, low fat, sub the chicken for an array of mushrooms for a vegan stock… the possibilities are endless. The technique is the same.