Fantastic meal tonight! The pasta is the Fettuccine with Cannellini & Artichoke Heart Alfredo Sauce from Meet the Shannons. As usual, the Shannons have come up with something truly wonderful. This sauce is a blend of white beans, artichoke hearts, soy milk, nooch, and vegan sour cream, among other things. It’s creamy and hearty and delish. The only thing I changed is to halve the nooch and I garnished it with fresh basil instead of parsley.
Fall is BS season! Brussels sprouts that is. Even if you don’t like BS you might like these. The method is pretty simple:
Pan Roasted Brussels Sprouts
1. Cut woody ends off of each sprout
2. Cut each sprout in half
3. Place cut side down in a skillet preheated on medium with a bit of olive oil
4. Cover and cook for about five minutes, or until almost tender
5. Uncover, turn heat up to medium-high and cook for a few more minutes, or until nicely browned
6. Turn off heat and toss with salt, pepper, and fresh lemon juice
I'm trying to become a fan of BS - I'm going to give this one a try. It's worth a try and I am determined. I have been able to find a few kinds I like, but the hubby has been a harder cell.
ReplyDeleteHi Heather,
ReplyDeleteI've converted a few BS haters with this simple method. Hope you give it a try!
I LOVE the color on those brussels sprouts! I'll have to try pan roasting next time ^_^
ReplyDelete