eat – brussel sprouts.

love – brussel sprouts. never had them raw before trying a salad at nellcote. and now I’m totally hooked.

brussel sprout salad

I’ve looked at a few recipes and tried it a few different ways. but it’s actually pretty simple. just cut the sprouts thin and salt them, this will wilt them a little and make them less bitter. such a great salad.

brussel sprout salad

I like the fennel and red onion in this one (not a big fan of the brown butter vin). Also if you like a little kick, thinly sliced jalapenos go along way!

this saturday is the first green city market – rain or shine I can’t wait.


brown paper bag

New to the corporate world, I am still getting used to packing a grown up lunch. How do I keep it A – Healthy B – Filling (enough to get you through the day but AVOID the lunch sleepy hangover) C – Interesting (keep me away from the candy bowl).

This week I have decided to try something new instead of making one large item I am making two. Normally I make a soup/stir fry something big, that I inevitable get tired of it.

BUT my new plan is going to solve this issue (fingers crossed). Part one is a Mexican cabbage salad and part two is a veggie soup from March’s Bon Appetite.

Mexican Cabbage Salad

So normally I am somewhat apprehensive of celebrity chef recipes. However, I was wedding dress shopping with my best friend from home and her mom made this amazing, bright and spicy salad. Best part – I can prep it now and then dress is a few days later and it will still be fresh and delish. Also it’s Jamie Oliver so I didn’t have to tweak it to make it healthy!

Trader Joe’s is the closest grocery store to me so I had to substitute a few items. I used endive instead of radishes. I was really bummed that they didn’t have radishes, but endive also has that spicy quality. I also could not find fresh coriander so I used cilantro – I love cilantro. It just makes everything taste fresher.

Part two – Wednesday!