Finding Brussels....

What a long, strange, culinary trip it's been. Two years ago, I absolutely hated tomatoes. Now, they are a staple of my diet and each year my garden is packed with several varieties. Today marks another unexpected milestone as I officially apologize to the brussel sprout. I have always labeled them as foul little creatures that I would never enjoy. Well, guess who's eating their words... yep, it's me. Come to find out, they are actually quite tasty and definitely deserve a second chance if you have previously written them off of your menu. My favorite recipe, so far, is a quick saute with maple syrup, olive oil, and red pepper flakes served over sweet potato mash and finished with crispy fried onions. This combo creates a perfect balance between sweet and salty with just a hint of heat. I can't imagine what's around the next culinary corner, I can only assume it is more humble pie. That's right... I'm lookin' at you, red beets.

Sweet Potato Mash (serves 2)

1 large sweet potato, peeled and cubed

1/4 C almond milk

Boil sweet potato until fork tender. Drain potatoes. Using hand blender, whip potatoes with almond milk until smooth... adjust milk quantity to achieve desired consistency.

Brussel Sprouts (serves 2)

2 dozen brussel sprouts, washed and sliced in half

2 Tbsp olive oil

2 Tbsp maple syrup

2 Tbsp orange juice

1/2 tsp red pepper flake

1/2 tsp salt

Toss sprouts in a bowl with 1 Tbsp of oil, 2 Tbsp maple syrup, and 2 Tbsp o.j. to coat. Heat 1 Tbsp oil in nonstick skillet on medium. Toss sprouts into warm skillet with salt and red pepper flake and cover for 5 to 6 minutes until the brussel sprouts have a crispy golden color, stirring once or twice.

Crispy Fried Onions (serves 2)

1 small yellow onion, sliced

3/4 C flour

1 Tsp salt

1 Tsp pepper

2 Tbsp canola oil

pinch salt

Mix flour with 1 tsp each of salt and pepper and toss in onions to coat. Heat 2 Tbsp canola oil in stainless steel skillet over medium high heat. Drop in coated onions and let brown. Drain on paper towel and sprinkle with a pinch of salt.