The perfect lunch is different for everyone. Some may fall head over heels for a big, juicy cheeseburger and fries. Others might go crazy for a kale and quinoa salad.
|look at those grill marks!!!|
For me, the perfect lunch is dark, crusty bread, thinly sliced lox, a big smear of cream cheese, and a few leaves of spinach for color. I (generously) butter the bread and it gets all crispy and succulent in the panini press. Heaven.
On the side, I love to have some veggies. But not just any old veggies -- my famous candied Brussels sprouts. Some of my friends who normally would never touch a vegetable with a hundred yard stick fell head over heels for these Brussels sprouts. It's true, and mildly creepy -- almost like those Hidden Valley Ranch commercials where the kids choose cauliflower over popcorn. These sprouts are mind-bogglingly addictive, in a totally good-for-you way.
What's your idea of the perfect lunch?
2 cups Brussels sprouts
3 tablespoons olive oil
3 tablespoons dark brown sugar
1/4 cup dried cranberries
salt and pepper to taste
Heat olive oil in a large pan over medium high heat. Add Brussels sprouts. Sprinkle with brown sugar. Cook until outsides are lightly brown and caramelized (3-5 minutes). Add cranberries and salt and pepper to taste.
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