Everyone Loves Brussels Sprouts

I don't know why brussels sprouts have such a bad rap. They are like the iconic food that every kid grows up hating, and every adult has scarring memories of being forced to eat. What gives? Brussels sprouts are not only delicious, but they are freaking adorable. They are like little miniature heads of lettuce... And let's be real, pretty much anything in "mini" form is stinkin' cute.

I'm a firm believer that if you hate brussels sprouts, you've just never had them prepared for you in the right way. Because I imagine that gnawing on a little rock of lettuce and trying to choke down gummy bites of a green nemesis would be pretty terrible. But caramelized brussels sprouts? With delicious seasonings? Shredded into pretty ribbons? How could that not be delicious? Have faith.

It's delicious. And it's easy. This has become a staple recipe for me, when I grab a bag of brussels sprouts at the store without a plan. This works every time.

Caramelized Brussels Sprouts

Ingredients

• 12-14 large brussels sprouts
• 1 tbsp olive oil
• 1 clove garlic, minced
• pinch sea salt
• 2 tbsp brown sugar
• 1/4 cup roughly chopped pecans or walnuts, toasted

Procedure
1. Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. 

2. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. 

3. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. 

4. Add the sea salt and brown sugar and toss together. 

5. Finish by adding the toasted nuts.

Butternut Squash Macaroni & Cheese

There is something about an afternoon spent in the kitchen that relaxes me like nothing else. That feeling of, like, almost serenity, doesn't compare to the high I get from running, the relaxation from a good massage or even the euphoria from the perfect bite of cupcake. Whirling around my kitchen like a spinning top, splattering surfaces with remnants of whatever is on my spatula, stuffing spoonfuls into my boyfriend's mouth for "tastes" (which is just code for validation), puts me at ease. Sure, I make a huge mess, I wear myself out and I end up with a sink full of dishes... But I also feel accomplished. Satisfied. Inspired. And full.

One of the things I love to do is simply open my fridge and my cupboards and see what speaks to me. Lately, my garden has been driving my kitchen activities. I have a butternut squash plant that has been going nuts, so all things squash have been coming out of my kitchen. This recipe is one that I adapted from a much heavier Rachel Ray version... And it didn't last more than 2 days before it was gone.

Butternut Squash Macaroni and Cheese

Ingredients

• 1lb penne or elbow macaroni

• 4 tbsp butter

• ½ medium onion, finely chopped

• 1 clove garlic, minced

• 4 tbsp flour

• 2½ cups milk

• 10 ounces (2½ cups) shredded cheddar cheese, or a combination of cheddar and gruyere

• 1 cup cooked, pureed butternut squash, from ½ medium squash

• ⅛ tsp nutmeg

• ⅛ tsp pepper

• salt, to taste

For topping:

• 1 cup fresh breadcrumbs or panko

• 2 tbsp minced fresh parsley (or 1 tsp dried)

• 1 tsp lemon zest, optional

• 2 tbsp melted butter

• ½ cup shredded cheddar cheese

Procedure:

1. Preheat oven to 375 degrees.
2. Cook pasta in a large pot of salted, boiling water until al dente (for elbow macaroni, that’s about 7 minutes, for penne, more like 10). Drain and set aside.
3. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in milk, a bit at a time.
4. Bring sauce to a boil over medium-high heat, then reduce to low and cook until thickened slightly, about 5 minutes.
5. Add shredded cheese, whisking until smooth. Whisk in butternut squash puree, nutmeg, pepper, and salt to taste. Add pasta to the sauce and stir to evenly coat. Transfer pasta to a buttered 2 quart baking dish.
6. In a medium bowl, combine all topping ingredients and sprinkle evenly over pasta. Transfer dish to oven and bake until topping is golden and sauce is bubbling at edges, about 20 minutes.