Braised Brussel Sprouts

Brussel Sprouts get such a bad rap. They are always ragged on as the demon vegetable of youth. I don’t remember eating them as a kid. Probably because they are not so gut-friendly. Regardless, I love me some brussel sprouts. They are super easy to prepare and take on great flavors.

Always use fresh brussel sprouts. The frozen kind gets too gummy. Take your brussel sprouts and peel the messy looking outer layers. Slice them in half. Wash them off. Get your sauté pan ready. Chop up some shallots and garlic and sauté in olive oil spray or a drop of olive oil. Add in the brussel sprouts. Saute a few more minutes. Add in equal parts white wine and vegetable broth. Around ½ cup each. Cover with a lid and let steam for 10 minutes or until most of the liquid evaporates. Done! You have a yummy veggie side dish with no fear. Don’t forget the glass of white wine to drink alongside!

Pasta with Pesto

The kid must have read my mind when I asked her what she wanted for dinner on the ride home from school. I was overjoyed when her response was “green noodles.” This is 6-year-old speak for pasta with pesto. Next to pasta aglio e olio, pesto is my favorite pasta pair-up. As luck would have it, I had just bought a nice bunch of basil during my lunchtime trek through Chelsea Market.It was extra special to have two miniature assistants to help with the dinner cook-up. Pesto is super easy to make with your food processor. A plate of pasta and a nice salad on the side and you are good for the night.

  • 1 cup basil
  • 4 garlic cloves
  • 1/3 – 1/2 cup of toasted pine nuts
  • 1/2 cup of parmesean (I leave mine out usually to make a pareve pesto, then add parmesean as necessary on a per meal basis) Do not use the powdered processed stuff in a can
  • 1/2 cup of good quality olive oil
  • a sprinkle of salt to taste


Wash and sort your basil. Basil is often dirty and sandy.

Combine the dry ingredients in the food processor, then slowly add the olive oil. Dip finger in and taste. Add salt if necessary.

Pesto freezes well. I like to freeze in 1/2 cup increments.


Spoon pesto over and mix into pasta. I add a sprinkle of pine nuts and shredded parmesean. Enjoy with a side salad. Bon Appetit!


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