Beet, mint and lentil salad served chilled.
Fresh hot brussel sprouts pan-seared with a coating of asiago cheese, grated right before it goes into the bowl.
Mesquite grilled pork loin.
What a dinner on Sunday evening!
The brussel sprouts came home with me on Saturday from Inglewood Farm Harvest Barn, and they are so pretty. Like tiny cabbages.
Cut in half, they're rolled in a bowl with a generous dollop of olive oil before going into a hot saucepan.
Cooked flat side down first to get a nice crust, then rolled over to let the back side get toasted too. It doesn't take very long, but it adds so much to the flavor cooking them this way. When they come out of the pan, the fresh grated asiago cheese is sprinkled over them while they're still warm.
Best eaten right away, crispy and good!
There's a recipe you can check out here.
Rolled mint leaves, cut into thin strips, are put over the top of this salad just before serving, with the addition of the vinaigrette dressing to boot. All put together, it has a beautiful color and tastes just wonderful. Served cold, it does improve in taste the next day. All the fresh vegetables provide a flavor boost that's impossible to beat!
And healthy ... Here's a recipe to get you started.