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Brussels Sprout with Carrot, Feta & Capers

2 TBS Butter

2 TBS Olive Oil

1/2 Cup Red Onion, Medium Chopped

1 to 2 TSP Garlic, Fine Chopped

Over medium temp in a heavy metal skillet heat the Butter & Olive Oil until Butter is melted.

Add the Onion & Garlic and sauté until Onion is translucent.

 

Add the following;

1 Cup Carrot, Thin Sliced

2 Cups Brussels Sprout, Shaved

1 0r 2 TBS Caper Berry, Smashed

1 Medium Lime, Zest & Juice

1/4 TSP Nutmeg

Salt & Pepper, to Taste

 

Mix together well and continue to sauté about 5 minutes. (I always like my Veg

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Spinach, Capers & Mushroom with Poached Egg

This is an easy, yummy, ‘night time’ snack after the bars, or a nice light lunch.

1 Medium Onion, sliced thin

1/2 Large Sweet Red Bell Pepper, course chop

1 Clove Garlic, crushed

4 ounces White Mushroom, course chop

4 ounces Baby Spinach, course chop

2 Teaspoon Capers in Salt

2 to 3 Teaspoon Fresh Marjoram, course chop

Salt & Pepper to taste, I don’t add Salt, the Salt in the Capers is enough for me.

2 or 3 Glugs Olive Oil

2 Large Eggs

1 to 2 Tablespoons Bleu Cheese Crumbles

Start by sauteing the Onion, Red Pepper,

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