Balsamic Brussel Sprouts

So you typically turn your nose up at the thoughts of brussel sprouts? I can't imagine why. This is a wonderful vegetable anytime of the year. Brussel sprouts are just so tasty and healthy. These mini cabbages can sometimes be bitter, but picked at just the right time from your garden, rinsed and steamed in lemon juice just before pan frying them, they are just irresistable. The addition of shallots, shaved garden carrots, some eggplant, garlic and a drizzle of white balsamic are just what this dish needs to complete any meal. I just planted this years sprouts and I'm hoping my yield will be as awesome as last season. From four plants my yields were just fabulous, and once blanched, they freeze up beautifully. Do save some room in your garden for this wonderful vegetable.


Brussel Sprouts & Balsamic

1 dozen brussel sprouts, rinsed, trimmed
juice of 1 lemon
2 TBLS olive oil
2 large shallots, minced
2 garlic cloves, minced
1 carrot, shaved
1 small Japanese eggplant, cut into 1/2 " pieces *opt
1/4 cup vegetable broth
pinch of sugar
2 tsps white balsamic vinegar
sea salt & ground pepper



Peel the sprouts outer leaves off and trim a bit of the ends. If the sprouts are large, halve or quarter them. Steam the sprouts in lemon juice for about 4 minutes in a covered pan. In a saute pan, heat the olive oil and add garlic, shallots, brussel sprouts, vegetable broth, seasoning and sugar. Cover and simmer for 5 minutes, then add the balsamic--stir, uncover and cook 3 minutes more to combine all the flavors and serve. Enjoy!

Simply Baked Haddock

I don't believe we are going to see Spring this year, but rather just hop right on into the warmer summer days. Rain, fog and chilled to the bones is how I've been feeling these past few days. But with the cool temps it gives me an excuse to turn the oven back on.

So last night I made an old standby dish, that's easy and quick to prepare, and one that you just hate to see come to an end. It's that good. Made with fresh haddock or cod, vegetables, grated romano--I know? Cheese on fish? But clearly it works in this dish and topped with an herbed panko crumb crust. If you like fish as much as we do, you're going to love it.

Baked Haddock with Zucchini and Tomatoes

1 1/2 lbs fresh haddock filets
3/4 cup panko crumbs
2 cloves garlic
2 shallots
2 tsp softened butter
2 TBLS fresh thyme leaves, parsley, savory & basil combined
3 roma tomatoes, sliced thin
2 small zucchini, sliced think
grated romano cheese
sea salt & ground pepper
olive oil


Make the herbed panko by processing softened butter,fresh herbs, shallots, garlic, salt and pepper together and tossing it with your crumbs. In an oven proof baker sprinkle some sea salt salt and pepper over each haddock filet. Squeeze the juice of half a lemon over the fish. Cover the haddock with layers of thinly sliced zucchini and roma tomatoes over each piece. Sprinkle grated romano cheese next and then top with seasoned panko crumbs. Drizzle just a bit of olive oil over all and bake uncovered in a 375° oven for approximately 20 minutes. Bake until the haddock is still a tiny bit opaque in the middle. It will keep cooking when you remove it from the oven. **Remember to not answer the telephone and start a gabbing session with an old friend or your crumbs will begin to singe as mine did from a good yak! ;-) Serve with arugula salad and jasmine rice and enjoy!