recipephile

Quick Bites - Dijon Parmesan Brussels Sprouts

I love Brussels sprouts and just happened to have a few left over from a recent veggie stop in Bolinas, a town in Northern California famous for its fresh produce. 

This recipe takes under 10 minutes to prepare.  Steam about two or three handfuls of Brussels sprouts until they are bright green and you can pass a fork easily through the center.  Drain and toss with 1 pat of butter, 1/2 tbsp of Grey Poupon and 1 tbsp of Parmesan cheese (you can add more if you like em' cheesy). Add freshly ground pepper to taste (and salt if you want, but I did not use any and the flavor profile was perfect) and serve.

This is perfect for a little mid-day snack or as a side dish with dinner.

Roasted Bolinas Peppers

A few weeks ago I had the chance to eat at NOPA here in San Francisco.  The restaurant was amazing and their ingenuity with appetizers and entrees reminded me of the creativity you often find in San Francisco restaurants.

One of my favorite dishes at NOPA is their roasted pimentos.  So so simple and delicious, these peppers are roasted with olive oil for about 25 minutes and served with salt.  Every 10th pepper is hot hot hot and the others are only kind of hot.

While I was driving home from a hiking trip with my friend Nicolas (he took the picture of the peppers)  we happened upon an unmanned vegetable stand in Bolinas.  In addition to the Bolinas greens, kale and Brussels spouts, they also had bushes of mini peppers that looked exactly like the peppers I had at NOPA.