A bike ride to the local farmer's market on Hilton Head Island, SC yielded many organic and locally grown finds. Armed with some brussels sprouts, shitake mushrooms, and sweet potatoes, I threw together a summery take on my very first post, Cold Night Comfort Food.
I followed the same recipe as the previous post for the brussels sprouts and mash. Try getting a bite of both the sprouts and mash in the same mouthful. The touch of maple syrup really brings both sides together nicely.
For the sautéed veggies I simple sautéed a 1/4 of an onion, about 8 mushrooms sliced thinly, and a handful kale with some olive oil per serving.
...and it all tasted SO FRESH!!!!
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