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RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
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2 c. Brussel Sprouts
2 Tbsp. olive oil
2 Tbsp. butter
salt and pepper
Peel outer leaves on sprouts, wash and quarter. Pat dry. Saute in oil until brown and sprouts have a nutty smell. Add butter and toss with salt and pepper until the butter melts.
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