A simple side

Until I started dating Brian, I'd never eaten a brussel sprout. And I wasn't too amped to try them. Now, we eat them at least once per week. If you like cabbage, you'll like sprouts. And this simple recipe will make you love them even more.

Simply Shredded Brussel Sprouts

You'll need:

Approx. 1 pound of brussel sprouts

Diced onion

Fresh chopped garlic

Approx. 1 cup white wine (use what you drink - we typically use chardonnay)

juice from 1 lemon

fresh cracked pepper

sea salt

First - shred the brussel sprouts. You can use a food processor or by hand.

Sauté the onions on med-high heat in about 1/4 cup of the wine. Give it about 3 minutes. Then toss in the garlic. Give that about a minute - just long enough to let the kitchen fill up with that delightful smell.

Next, add the shredded sprouts, the remainder of the wine and the lemon juice. Turn down the heat to medium and let it dance around the pan for a while. About 20 minutes - just long enough for the sprouts to get a little tender and soak up that glorious flavor.

Lastly, give it a hit of fresh cracked pepper and some sea salt, to taste. It's quick, simple, delicious and healthy. YUM.

Our maiden voyage

I don't really know how to start a food blog. My cooking skills are limited, at best, and Brian doesn't use traditional recipes. So this should be interesting.... here goes.

Since we first started dating, Brian has enjoyed cooking. And he's quite good at it. Through the 4-ish years we dated and the year that we've been married, what we eat has changed at bit. Moving away from processed, packaged foods and more into healthier, tastier treats. It is a recipe Brian created with influence from one of our favorite restaurants.
Roasted Butternut Squash & Carrot Pita Pizzas
You'll need:
4-6 pitas
Medium size butternut squash
carrots - trimmed
fresh mushrooms (use your favorite)onion
shredded cheese (we use part skim mozzarella usually)
First - roast the squash and the carrots in a 350 degree oven. Drizzle both with just a bit of olive oil and salt. The squash takes about 30-40 minutes. The carrots take about 20.

In a baking dish, roast some diced onion and mushrooms. Just a bit of olive oil and salt again. Give them about 10-15 minutes in a 350 degree oven.

Mash the meat of the squash and the carrots together in a bowl.
Next - spread a generous layer of the squash mixture on top of each pita. Next, add some of the onions & mushrooms. Finish it off with about a palm full of your cheese of choice.

On a baking sheet, pop them in the oven for about 10-15 minutes. Just long enough for everything to get hot and the cheese to melt. Once out of the oven, cut into pieces and enjoy!

Important disclaimer: I am NOT a food photographer. These look quite tasty, despite what my (lack of) photographic skills may communicate.

We love food. We love eating healthy, delicious foods. And we love each other. We're excited to share some of what we love with you.