Category Archives: Food

Brussels Sprouts… Yum!

Brussels Sprouts for Dinner


One of my favorite veggies to have with dinner is Brussels Sprouts. Many people think they hate them, but so far I haven’t met a man who didn’t love mine! I love to make them with over easy eggs as a simple and healthy meal. Here’s the recipe:

Roasted Brussels Sprouts

Brussels Sprouts Prep Brussels Sprouts Prep

Ingredients:

Brussels Sprouts
Portobella Mushrooms
Olive Oil
Salt
Pepper
Garlic Powder

Directions:

1. Preheat the oven to 350.
2. Cut the bottom end off of each sprout, and halve or quarter them (depending on how large they are).
3. Slice the mushrooms.
4. Combine in a bowl the Brussels sprouts, mushrooms, olive oil (enough to get a coating on the veggies but not drown them), salt, pepper, and garlic powder to taste. Toss the ingredients to coat the veggies evenly with the olive oil and spices.
5. Lay the contents of the bowl in a shallow roasting pan, spreading evenly. Put in the oven and bake for about 30 minutes, or until soft and slightly browned at the edges, tossing every 10 minutes or so.

Enjoy!

Karpoúzi Salad

Karpoúzi (or καρπούζι) means watermelon in Greek, and this one of my favorite recipes for that delicious fruit. It showcases the classic Greek combo of watermelon + feta, a delicious juxtaposition of sweet and tangy flavors.

This salad is easy, sweet, and delicious. Perfect for a weeknight dinner or weekend barbeque.

Ingredients:

1 mini, seedless watermelon
1 bunch fresh mint
4 heirloom tomatoes
1 six-ounce container crumbled feta
1 six-ounce container crumbled goat cheese
honey

1. cube the watermelon and tomatoes
2. pull mint leaves from their sprigs
3. combine all ingredients in a large bowl and drizzle with honey
4. toss to mix all ingredients
5. garnish with a sprig of mint

This can be prepped ahead of time and stored in the fridge for up to a day. To keep it even fresher, wait to add the mint and honey till you’re ready to serve.

Enjoy!