Salad Lyonnaise

  I’ll start by saying this recipe is not traditional and is more loosely inspired by the classic Salad Lyonnaise¬†than the “real” thing. Ok! Disclaimer aside this is one of the best salads I’ve had and it makes a perfect first course or appetizer. There is nothing like a salad with¬†bacon, egg and crunchy croutons…

Tomato Anchovy Haricots Verts with Garlic

Going bold with a side dish is what you want to do when your main dish is subtle. When David made the Summer Squash pasta for me it was full of flavor, the kind of creamy richness that goes really well with the “dark green” flavor of haricots verts (French green beans). Haricots verts are…

Blanched Brussels Sprouts with Bacon

I never thought I would be writing another Brussels Sprouts post so soon! I have to credit David for making these for me and Viet World Kitchen where he originally got the idea. The idea of adding bacon is obvious, but the trick that makes this absolutely amazing is the addition of a tiny amount…

Brussels Sprouts with Soy-Vinegar Glaze

When I started out to write this blog, my boyfriend warned me that naming my recipe “best Brussels sprouts evah” would not be a good idea. Not that I was going to! Even so, these are delicious and provide a nice alternative to simply drowning them in butter, which I admit is totally an option….