brown butter brussels sprouts with crispy shiitake mushrooms

Brown Butter Brussels Sprouts with Crispy Shiitake Mushrooms

I grew up a full-fledged carnivore, and, as a kid, I successfully avoided most vegetables. It helped that my parents weren’t the sort who made me sit at the dining room table until I finished everything on my plate. If they were, chances are that I’d still be sitting there! Haha!   One vegetable I especially disliked was Brussels sprouts.  The only time I tried them they were mushy, bitter and had a weird smell. Yuck!!

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grilled peaches with burrata and prosciutto

Grilled Peaches with Burrata and Prosciutto

Are you looking for something different to serve at your next barbecue? Why not grill peaches alongside the burgers and steaks to serve as an appetizer, side dish, or salad.

Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.

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endive stuffed with goat cheese, blood orange, and walnuts

Endive Stuffed with Goat Cheese, Blood Orange, and Walnuts

I was first introduced to this light and refreshing appetizer about ten years ago (thanks, Auntie R), and I have been making it ever since. The stuffed endives look elegant, and they are a breeze to make. They’re perfect to serve at dinner parties since all the components may be prepped ahead of time and then quickly assembled right before guests arrive.

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olive oil muffins

These muffins, courtesy of Giada De Laurentiis, sounded so good and unique that I just had to make them. The recipe called for both olive oil and balsamic vinegar, ingredients not commonly found in muffins. Don’t worry, these two flavors are subtle, not overpowering at all. The balsamic vinegar complements the sweetness of the muffins, and the olive oil imparts a fruity flavor. While vegetable or canola oil are not unusual in baking, olive oil is not often used because of its distinct flavor, but in this recipe, however, the olive oil is a great addition.
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