Asparagus with Hazelnut Vinaigrette and Chopped Egg

*Phew*! I got my first of three papers finished this morning! The next is due on Monday, and my final paper (the longest at 10-12 pages) is due on Tuesday. I. CAN'T. WAIT. for this quarter to be over! It's totally been throwing a wrench in my cooking/baking time.

Anyways, on to the food! Last weekend, Mikey and I went to Pike's Place Market to shop for Memorial Day ingredients. Produce stands were completely stocked with gorgeous Spring veggies and the very first produce of Summer. I wanted to take everything home with me but I settled on a few select items--including a bunch a beautiful, local asparagus.

This dish turned out better than great! The asparagus keeps a nice, crisp bite thanks to only being cooked for a couple of minutes, and the creamy, thick, tart vinaigrette and chopped egg are nice counterpoints.

Asparagus with Hazelnut Vinaigrette and Chopped Egg

recipe slightly adapted from here

ingredients:

• 2 lbs asparagus, washed and trimmed
• 1 large hard-boiled egg, chopped
• 1 large shallot
• 2 tbsp sherry vinegar
• 1 tbsp dijon mustard
• 1/2 tsp granulated sugar
• 1/3 cup extra virgin olive oil
• salt and freshly ground pepper, to taste
• 1/4 cup chopped hazelnuts, toasted

1. In a food processor, combine the shallot, vinegar, mustard, and sugar. Process until the shallot is minced and everything is combined. Slowly, with the motor running, drizzle in the olive oil until emulsified. Season with salt and pepper and transfer to a bowl and stir in the hazelnuts.
2. Bring a large saute pan filled with 2 1/2 inches of salted water to a boil. Add in the asparagus and cook for 2-3 minutes. Drain and transfer to a serving dish.
3. Top the asparagus with the hazelnut vinaigrette, chopped egg, and more salt and pepper. Serve!

Basil Caesar Salad with Homemade Croutons

Mikey's favorite type of salad is Caesar salad, and since I have always wanted to try making my own Caesar dressing (with the raw egg and all!), I felt it was the perfect accompaniment to our Valentine's dinner!

This salad was surprising simple to make. The dressing comes together in flash because all you really do is whir all the ingredients in a food processor.

I loved the addition of the herbs in the dressing because it made the salad quite fresh and not as "heavy" as a lot of typical Caesar salads can be. It was SUCH a nice contrast to the rich, juicy, steaks.

I think the salads exceeded Mikey's expectations, and certainly my own! Also, the croutons were sooooo yummy! There is just nothing like homemade croutons; the stuff in the box you get from the grocery store just doesn't even come close.

I think that this salad would also make a delicious main course with the addition of some grilled shrimp or chicken!

Basil Caesar Salad with Homemade Croutons

recipe slightly adapted from here

ingredients:

• 10-inch piece of baguette, cut into 1-inch cubes
• 1/2 cup extra virgin olive oil, divided
• 1/2-1 tsp garlic powder, depending on your taste
• sea salt and freshly-cracked pepper
• 1 garlic clove
• 1 large egg
• juice from 1 lemon
• 1 tbsp anchovy paste
• 1 cup fresh basil, coarsely chopped
• 1/2 cup flat-leaf parsley, coarsely chopped
• 1 lb romaine heart, washed and cut into fourths
• 1 cup freshly-grated Parmigiano-Reggiano

1. Preheat the oven to 375 degrees.
2. Toss bread cubes with 2 tablespoons oil, 1/4 tsp each of salt and pepper, and garlic powder. Spread the seasoned cubes out on a sheet pan and toast in the oven for 12-15 minutes, tossing every 4 or 5 minutes.
3. With the motor running, drop garlic clove into food processor and finely chop. Add in the egg, lemon juice, anchovy paste, and 1/2 tsp pepper and pulse until combined. With the motor running, slowly drizzle in the remaining 6 tablespoons of olive oil and blend until emulsified. Add in the herbs and blend until the herbs are finely chopped and the dressing is a beautiful green.
4. Toss the romaine with the dressing, croutons, and half of the cheese. Sprinkle the remaining cheese on top and serve!

Roasted Brussel Sprouts with Pomegranates and Vanilla-Pecan Butter

For this year's Thanksgiving I took on almost more than I could handle in terms of cooking (which you will clearly see in the next several posts as I share with you everything that I made), but it all certainly payed off because the food was great and everyone had a wonderful time!

I always think of brussel sprouts as a quintessential side dish for Thanksgiving. I'm not really sure why considering they were never around my Thanksgiving table growing up, but I just think they ought to be there. They are truly a great fall vegetable despite the bad rap they are disposed to.

This side dish is quite unique and extremely tasty. It's also very easy to make if you aren't trying to make 5 separate dishes at the same time like I was on Thanksgiving. Somehow I managed to forget about my poor sprouts in between the potato water catastrophe and vigilantly watching my rolls in the oven, and thought that I had burned them to a crisp, dooming them to the depths of the trash can. But, after being assured that they were quite tasty and not at all charred to death, it was smooth sailing!

The pomegranates add a wonderful sweetness, but also a delightful crunch. The vanilla-pecan butter smells absolutely out-of-this-world, and I found that a little goes a long way. I found these brussel sprouts to be a great addition to the feast we devoured on Thursday, and I can't wait to make them again when I can devote my full attention to them.

By the way, yes, I am aware that the "correct" spelling is Brussels sprouts, but, you know, no one ever says BrusselS sprouts. Thus, I am inclined to drop the "s" and, as a consequence, the capitalization.

Roasted Brussel Sprouts with Pomegranates and Vanilla-Pecan Butter

recipe adapted from here

• 3 tbsp unsalted butter, slightly softened
• 1/2 vanilla bean, seeds scraped
• 2 tbsp toasted pecans, chopped
• 2 lbs brussel sprouts, trimmed and halved
• 3 tbsp canola oil
• sea salt and freshly ground pepper
• 2 tbsp pomegranate molasses (it's simple to make your own by boiling down pomegranate juice, sugar, and a touch of lemon juice)
• seeds from 1 pomegranate
• zest from 1 orange

1. Combine the butter and vanilla bean in a bowl. Fold in the pecans. Refrigerate for at least 30 minutes before serving.
2. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil, set aside.
3. In a medium bowl, toss together the brussel sprouts and canola oil; season with salt and pepper. Pour the brussel sprouts onto the prepared baking sheet. Roast in the oven for 15-20 minutes, until browned.
4. Remove the brussel sprouts from the oven and toss with the pomegranate molasses. Return to the oven for 5-10 minutes longer.
5. Transfer the sprouts to a large bowl and add in the pomegranate seeds. Top with as much of the vanilla-pecan butter as you desire.

Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

So, this is the salad recipe that I was referring to in my previous post :).


When I was asked to make a salad for the dinner party the other evening at Mikey's parents' home, I just couldn't bring myself to bring an average lettuce-and-veggie-packed salad. I like to do things a little differently than one would expect, and I like to see the surprise in peoples' faces when they see what I have made. I love lentils and found this recipe while browsing for ideas and inspiration and it sounded perfect!


It is really refreshing and absolutely perfect for eating outside in the summer air. The orange adds a juicy sweetness that complements the chewy, earthy rice/lentils and creamy goat cheese wonderfully. I also particularly liked that the currants and raisins were pretty much the same size as the lentils so they surprised your taste buds with a fruity punch. I really enjoyed all of the different textures and all of the guests mentioned how delicious and unique it was!


This recipe makes quite a bit, but I don't think that would cause much disappointment as it holds up great as leftovers (that is if any is even left to take home).

Wild Rice and Lentil Salad with Oranges, Dried Fruit, and Chevre

recipe adapted from here

ingredients:

• 2 cups wild and brown rice blend
• 1 cup French green lentils
• 1/2 shallot, finely chopped
• 1/4 cup balsamic vinegar
• 2 tbsp fresh lemon juice
• 3-4 oranges (depending on how many you want; I like a lot)
• 1/4 cup dried currants
• 1/4 cup golden raisins
• 1/2 cup extra virgin olive oil
• 3/4 cup fresh flat-leaf parsley, chopped
• creamy Chevre

1. Cook the rice and lentils according to the package directions (I used a rice cooker for the rice). Set aside.
2. In a small bowl, combine the shallot, vinegar, and lemon juice. Zest one orange and add it to the mix, set aside.
3. Cut away the pith and peel from the oranges and cut the sections free from the membrane.
4. Toss together the rice, lentils, shallot mixture, orange sections, dried currants, raisins, oil, and parsley (I also squeezed the remaining juice left in the orange membranes into the mix). Add salt and pepper to taste. Chill in the fridge until ready to serve (can be made a day in advance) or serve warm. Top with Chevre to taste.

p.s.- How do you guys like having the top image be a bit bigger? Better? Worse? Can't tell?

Almond-Crusted Copper River Salmon with Leek and Lemon Cream and Roasted New Potatoes with Fresh Herb Pesto

One of the very first things I did when I got back to the beautiful Pacific Northwest was head to Pike's Place Market and pick up some amazing Copper River Salmon fillets. Seattle has some amazing seafood, and I had been told that Copper River salmon is the best of the best. The season for this wild salmon isn't very long at only about 3-4 weeks, but as soon as it becomes available you will see signs all over Seattle proclaiming: "Copper River Salmon is here!!!"


You're probably thinking, so what? What's so great about this fish? Well, there is a lot to praise about this amazing breed of salmon; the top of the list of course being the flavor. Copper River salmon is extra fatty so it has a smooth, rich, almost nutty taste that is praised as one of the best in the world. Aside from the taste, though, these fatty fish are loaded with Omega-3's that keep your heart and cardiovascular system healthy, as well as your immune system. You will also get more Vitamin D than a glass of milk when you eat just a 3.5 oz. fillet (source)! Last but not least, these fish are a completely sustainable dining option! Really, could it get much better?


So, what did I do with my beautiful, vibrant red Copper River Sockeye Salmon fillets? I crusted them in almonds and served them up with a very mild lemon-y leek sauce. It was sheer perfection! The almonds complemented the fish's inherently nutty flavor impeccably, and the creamy sauce added another level of flavor without overpowering the natural taste of the salmon.
The herb-y potatoes on the side were out-of-this-world good as well. The raw herbs brought so much flavor to the party that I will be making them again and again. I think they would be incredible paired with lamb if you just added a little fresh mint to the pesto.


This meal was shockingly good, and Mikey proclaimed it the best salmon he had ever eaten! If you ever make your way out to Seattle, make sure it's during the end of May or during June so you can experience the sheer awesomne-ness that is Copper River Salmon.

I wish I had taken some pictures of these babies cut into because the color is so vibrant!

Almond-Crusted Copper River Salmon with Leek and Lemon Cream

recipe from here

serves 3

ingredients:

• 2 tbsp butter
• 1 medium leek, thinly sliced (white and pale green parts only)
• 1 1/2 tbsp fresh lemon juice (juice of about half a juicy lemon)
• 1/2 cup whipping cream
• 1/2 sliced almonds, roughly chopped
• 2 tbsp fresh parsley, chopped
• 1/2 tbsp grated lemon peel (from about 1/2 a lemon)
• pinch of sea salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 3 6-ounce skinless salmon fillets (I used Copper River Sockeye)
• 1 egg, beaten
• 1 tbsp olive oil

for the sauce:

1. Melt 1 tablespoon of butter in a heavy saucepan over medium-high heat. Add in the leeks and saute for a couple of minutes. Reduce the heat to low, cover, and cook until the leeks are very tender, stirring occasionally, about 20 minutes.
2. Increase the heat to medium and stir in the lemon juice for about a minute until the liquid evaporates. Stir in the cream and simmer for about 2 minutes, until slightly reduced.
3. Cool slightly and then transfer mixture to a blender. Blend until smooth. Strain the sauce back into the saucepan, pressing on solids to extract all the liquid possible. This part took me a while because I am completely obsessive about getting every last drop, lol. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead, just cover and refrigerate it.)

for the salmon:

1. Mix the almonds, parsley, lemon peel, salt, and pepper on a plate. Place the flour on a separate plate. 
2. Sprinkle the salmon with salt and pepper and then dredge each fillet in the flour, shaking off the excess.
3. Brush one side of each fillet with the beaten egg, and then press the brushed side of the salmon into the almond mixture. Set the salmon fillets aside, nut-side up.
4. Melt the other tablespoon of butter with the olive oil in a large skillet over medium heat. Add the salmon to the skillet nut-side down and cook for about 5 minutes until the crust is nicely browned. Turn the salmon over and cook until the salmon is cooked through, about 5 more minutes.
5. Reheat the sauce. To plate, spoon sauce onto the plate and then top with a salmon fillet. Garnish with a lemon twist if desired.

Roasted New Potatoes with Fresh Herb Pesto

recipe from here

serves 3

ingredients:

• 1/2 cup fresh parsley
• scant 1/4 cup fresh chives
• 1 1/2 tbsp fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• 1/2 tbsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 1/4 tsp sea salt
• 1 1/4 lbs red-skinned new potatoes, halved lengthwise

1. In a food prcessor, combine the parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and salt. Blend until the mixture resembles a coarse puree. (The pesto can be made 1 day ahead, just cover and refrigerate.)
2. Preheat the oven to 400 degrees.
3. Toss the potatoes with the remaining tablespoon of olive oil. Sprinkle generously with sea salt and freshly ground pepper.
4. Arrange the potatoes, cut side down, on a baking sheet. Roast until the potatoes are golden brown and tender, about 40 minutes.
5. Transfer the cooked potatoes to a large bowl and toss with pesto. Serve.

Braised Short Ribs over Creamy Goat Cheese Polenta

This is the last of the recipes that I have to share with you from my time spent with my family in Florida, and though the pictures are the worst, I think it may just be the tastiest. It's a super comforting dish that really just sticks to your bones.


Though the recipe itself is fairly straightforward and easy, finding the short ribs was an absolute nightmare. Apparently no one in Sarasota, Florida eats short ribs or something... it was extremely bizarre. I had to go to 3 different grocery stores and a butcher's shop to find them! I was flabbergasted when my family's tried and true neighborhood butcher responded to my bone-in short rib request with "Aren't those kind of rare?" WHAT? Are you, the extremely qualified butcher, asking me if this cut of meat is sparse in the meat-world??? Well, I certainly didn't think so considering they seem to be a staple on every restaurant's menu, but clearly I was sorely mistaken. I was told by the butcher in the next store that "All the snow birds went home so we don't really have them anymore." Excuse me? Do only northerners consume short ribs? All in all, I found the experience both frustrating and peculiar. I finally ended up locating some short ribs with the help of a phone call from one butcher to another, and I ended up buying out there entire stock (which was not very much... like 16 short ribs).


Anyways, despite the issues finding the main ingredient, this recipe was fantastic and completely worth all of the effort. The meat literally falls off of the bone and there is no need for a knife. The polenta is so good (and easy!) that I will be making it time and time again. I loved the slight tang that the goat cheese imparts. The best thing ever though is the fact that the creamy polenta soaks up all of the juicy cooking sauce from the meat- major yum!

Braised Short Ribs over Creamy Goat Cheese Polenta

recipe from here

serves 4

ingredients:

short ribs:

• 8 bone-in beef short ribs
• sea salt & freshly ground pepper
• 1/4 cup all-purpose flour
• 6 slices pancetta, diced
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 shallots, minced
• 3 carrots, diced
• 2 cups dry red wine (I used a Cabernet Sauvignon)
• 2 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

polenta:

• 1 cup yellow cornmeal (I used Bob's Redmill)
• pinch of sea salt
• 2 tbsp butter
• 4 ounces goat cheese (not the crumbled kind!)

for the short ribs:

1. Preheat oven to 350 degrees.
2. Salt and pepper the ribs, and then dredge them in flour, shaking off any excess. Set aside.
3. In a large dutch oven, cook the pancetta over medium-high heat until all fat is rendered and the pancetta is really crisp. Remove the pancetta pieces from the pot and set aside (don't discard!), leaving the rendered fat in the pot.
4. Raise the heat to high and add the olive oil to the pot with the pancetta grease. Brown the ribs on all sides (you'l know they are browned when they are easily able to be lifted from the bottom of the pot). Set ribs aside.
5. Lower the heat to medium and add in the onions, shallots, and carrots. Cook for 2-3 minutes and then pour in the wine, being sure to scrape up the browned bits on the bottom of the pan. Bring to a boil and cook for about 2 minutes.
6. Add the beef stock, a pinch of freshly ground pepper , and the stock to the pot. Add in the ribs (they should be mostly submerged), and the sprigs of thyme and rosemary (yes, leave them whole). Put on the lid.
7. Cook in the oven for 2 hours, then reduce the temperature to 325 and cook for an additional 30-45 minutes. Remove pot from the oven and allow to sit for about 20 minutes with the lis still on before serving. Right before you serve, skim the fat off of the top of the liquid. Serve over Creamy Goat Cheese Polenta (recipe below) with cooking juices spooned over top.

for the polenta:

1. Bring 4 1/2 cups of water to a boil.
2. Add in the cornmeal in a thin stream, whisking constantly to avoid any clumps.
3. Reduce the heat to medium-low and cook for 15 minutes, adding salt and tablespoons of water as necessary.
4. When the polenta is done, stir in the butter and goat cheese. Serve with Braised Short Ribs (or anything else because it's so darn good!).

Slow-Cooker BBQ Beef with Sweet Cole Slaw

Mikey and I have owned a slow-cooker for quite some time now but have actually never used it (shame on us!). It's not that I never wanted to, it's just that I'm so used to preparing such labor-intensive meals when I do cook, that the prospect of throwing something in the pot and then turning it on only to touch it again hours later was completely foreign to me. How terrible is it that I'm intimidated by something being too easy to cook?
Anyways, we both had been craving BBQ lately and I have always wanted to make some myself, so I thought it would be the perfect occasion to try out the slow-cooker. 
I found this great recipe for BBQ beef and it could not have been easier. Seriously, what was I thinking waiting this long to toss something in the crock pot?! I literally put it in in the morning, added the sauce when I got back from class, whipped up the coleslaw a couple hours later, and then viola! Dinner in a flash (well it technically took like 10 hours... but my personal input was minimal)!
This BBQ beef is absolutely sublime, you guys! It's sweet, tangy, and oh-so-comforting. And, paired with the cool slaw it is the perfect entree for a dinner outside on a summer evening. I served mine up on cute little Brioche buns, but they would also be great on Hawaiian rolls (any slightly sweet roll really).
Oh, and just so you know, this makes AWESOME leftovers :).

Slow-Cooker BBQ Beef

recipe adapted from here

ingredients:

• 3 1/2 lb beef chuck roast
• 1 cup water
• 1 tbsp + 1 1/2 tsp apple cider vinegar
• 2 tbsp dark brown sugar
• 2 tbsp honey
• 1 tsp dry mustard
• 2 tbsp Worcestershire sauce
• 1 1/2 cups ketchup
• 1 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• 2 cloves garlic, minced

1. Place the roast in the slow-cooker along with the water. Cover and cook on low for 4 hours.
2. Remove 1/2 cup of the broth from the slow-cooker and discard.
3. In a medium-sized bowl, mix together all of the remaining ingredients. Pour over the meat; cover and continue to cook for 3 more hours on low.
4. Remove the meat from the slow cooker (try to shake off the excess juices/sauce) and shred on a cutting board using 2 forks. Try to remove the fat from the meat now as well. Place back in the slow-cooker, mix around with t he sauce/juices, and cook for 3 more hours on low.
5. Serve on buns topped with Sweet Cole Slaw (recipe below).

Sweet Cole Slaw

recipe adapted from here

ingredients:

• 1 10-ounce bag of shredded cabbage for cole slaw
• 6 ounces broccoli slaw mix
• 1 shallot bulb, diced (2-3 tbsp)
• 2/3 cup Miracle Whip (it's sweeter than mayo)
• 2 tbsp vegetable oil
• 2 tbsp granulated sugar
• 1 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/2 tsp poppy seeds

1. Combine the slaw mixes and shallot in a large bowl.
2. In a medium-sized bowl, whisk together the remaining ingredients. Pour over slaw and toss to coat.
3. Chill at least 2 hours prior to serving

A Valentine's Feast Part 1- Filet Mignon with Mushroom Brandy Sauce and Mashed Potatoes with Pancetta and Leeks

I like to make Valentine's dinner for Mikey and myself because I think it's more special than going out. Last year I made an Herb-Crusted Rack of Lamb, Hasselback Potatoes, Lemon-Butter Green Beans with Pine Nuts, and Mocha Pots de Crème. It turned out delicious but I was still fairly new to cooking and I recall feeling pretty stressed. This year I decided to take on a bit more since I'm now more comfortable in the kitchen. I chose recipes that I could prepare a couple of hours ahead and just let stand at room temperature until I was ready for them. It made everything so much simpler!

The meal (FEAST!) was so incredibly good. I was actually really surprised by how wonderful it all turned out! It was truly a special treat and I think that Mikey honestly appreciated a lot :).  

The sauce for the filets was to-die-for. It would be good on anything and I loved how it soaked into the potatoes. Oh the potatoes! Let's just talk about those babies for a second. They had a nice woody flavor from the time that complemented the mushrooms in the sauce in a beautiful way. The pancetta imparted such a tasty savory flavor that paired nicely with all of the veggies within the potatoes (BTW these potatoes got my boyfriend eating both leeks and zucchini which he hates!). They were the perfect accompaniment to the juicy filet (which I perfectly cooked to a glorious medium-rare despite the fact my thermometer would not read anything besides 100 degrees). I HIGHLY recommend this meal, and just wait until you see dessert (coming in Part 2)!

Filet Mignon with Mushroom Brandy Sauce

recipe adapted from here

ingredients:

• 2 filets (I got a 6 ounce for me and an 8 ounce for Mikey)
• coarse sea salt and fresh cracked pepper, to taste
• 2 tbsp unsalted butter
• 1/4 cup chopped shallots
• 2 big handfuls crimini mushrooms, sliced
• 1 tsp dark brown sugar, packed
• 1 cup low-sodium chicken broth
• 1/2 cup low-sodium beef stock
• 1/2 cup brandy
• 1/4 cup heavy cream
• fresh chives, to garnish

1. Melt 1 tablespoon of the butter in a medium sauce pan over medium heat. Add in the shallots and mushrooms and saute until tender, about 4 minutes. Add the brown sugar and stir for about a minute. Add in the chicken broth, beef stock, and brandy and simmer until the sauce is reduced to about 1/2 cup, about 30 minutes. Add in the cream and stir. (This sauce can be made 1 day ahead. If making ahead, cover at this point and chill until ready to use.)
2. Pat the steaks dry with a paper towel. Sprinkle with salt and pepper. Set aside.
3. Melt the other tablespoon of butter in a medium to large skillet over high heat. Add in the steaks and sear on all sides, DO NOT TOUCH STEAKS WHILE SEARING (I seared mine for about 4 minutes per side, and then just quickly seared the edges). Transfer steaks to a plate and and top with aluminum foil to rest for 5 to 10 minutes. 
4. Pour the sauce into the skillet that you just cooked the steaks in and be sure to scrape up and browned bits in the pan. Bring to a boil and season with salt and pepper if necessary.
5. Serve steaks with Mashed Potatoes with Pancetta and Leeks (below), spoon sauce over top, and garnish with chives.

Mashed Potatoes with Pancetta and Leeks

recipe slightly adapted from here

ingredients:

• 12 ounces yukon gold potatoes, unpeeled (this doesn't look like a lot but it's more than enough for two people)
• 3 ounces sliced pancetta, chopped
• 3 tbsp extra-virgin olive oil
• 3/4 cup chopped leeks, white and pale green parts only
• 3/4 tsp dried thyme
• 1/4 cup carrot, diced into 1/4 inch pieces
• 1/3 cup zucchini, diced into 1/4 inch pieces
• salt and pepper to taste

1. Cook potatoes in a pot of boiling salted water until tender, about 30 minutes.
2. Meanwhile, saute pancetta in a large skillet over medium- high heat until crisp. Remove from skillet and set aside on a small plate.
3. Add one tablespoon of the olive oil to the same skillet. Reduce the heat too medium-low and add in the leeks and dried thyme. Saute until the leeks are tender, about 5 minutes. Add in the carrot and saute for another 4 minutes. Finally, add in the zucchini and saute about 1 minute longer, until veggies are crisp-tender.
4. Drain the potatoes. You can peel them now too if you wish but I like my mashed potatoes with skin-on. Return the potatoes to the same pot, add in the remaining 2 tablespoons of olive oil and mash away! Stir in the pancetta and vegetable mixture and season with salt and pepper. (This can be made up to 2 hours ahead of time. Keep at room temperature until ready to use and then reheat over low heat.)

No calorie calculations for this meal :)! Valentine's Day is a day for indulging.

Maple Dijon Roasted Brussel Sprouts

In my quest to be healthy despite my love of all food, I have decided to start including calorie counts of my recipes.

I saw this recipe over at Closet Cooking a couple of weeks ago and could not wait to try it out. I adore savory/sweet combinations and I new this one would be right up my alley.
The brussels sprouts were out-of-this world good! The tang of the apple cider vinegar with the sweetness of the maple syrup was utterly divine.
I like my roasted veggies ultra crispy so I let them go in the oven for quite a while. The little leaves that fell off of the spouts got nice and crunchy and reminded me a lot of kale chips- Yum!

Maple Dijon Roasted Brussels Sprouts

recipe from here

As you can see I used a pound of brussels sprouts (as apposed to Kevin's two) with the same amount of dressing; I really enjoyed the concentrated flavor and though it was accidental on my part, I will now make them like this every time!

ingredients:

• 1lb brussels sprouts, washed, trimmed, and halved
• 1 tbsp extra virgin olive oil
• salt and pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp whole grain mustard
• 1 tsp dijon mustard
• 1 small clove garlic, minced
• 1/4 cup sliced almonds, toasted

1. Preheat oven to 400 degrees.
2. Toss the brussels sprouts in 1 tablespoon olive oil and spread out on a baking sheet.
3. Whisk together the remaining ingredients minus the almonds. Set aside.
4. Bake the sprouts for around 30 minutes, being sure to stir them around half way through.
5. Toss the roasted sprouts and toasted almonds in the vinaigrette and serve!

4 side servings at about 170 calories each, or two big servings at 340 calories each :)

Good to the last sprout!

Roasted Garlic Mashed Potatoes

What is Thanksgiving without mashed potatoes? Not Thanksgiving, that's what. Mashed potatoes are one of the most delectable sides and are super versatile. You can add nearly anything to them- herbs, cheeses, vegetables, etc. I decided on a very yummy roasted garlic mashed potato. Roasted garlic has a wonderful flavor to it- savory with the smallest hint of sweetness from the caramelization that happens in the oven.
These potatoes were out of this world good! They were an excellent addition to our Thanksgiving feast, and even better drowned in gravy!

Roasted Garlic Mashed Potatoes

recipe slightly adapted from here

ingredients:

• 1 1/2 lbs red potatoes
• 1 head of garlic
• 1/2 cup half-and-half
• 2 ounces cream cheese
• 1/4 cup butter
• salt and pepper, to taste (you're going to need a ton of salt)
• chives, chopped, to garnish

Roasting the garlic:

1. Preheat oven to 400 degrees.
2. Peel the outer covering off of the head of garlic, but leave the the casings around the individual cloves. Cut the very top of the head off so that the tops of the cloves are exposed. 
3. Place the head of garlic in the cup of a muffin tray and drizzle with olive oil. Cover the top with tin foil. 
4. Bake for 30-35 minutes, or until the cloves are golden in color and feel soft.

Making the mashed potatoes:

1. Boil the potatoes until fork tender (20-30 minutes). Drain the potatoes.
2. Mash the potatoes with the roasted garlic, half-and-half, cream cheese, and butter. Season to taste with salt and pepper.
3. Garnish with chives, or any herb of your choice (or leave it out like me!).