I had to pull dinner from off the bench. We were supposed to have a meal of roasted vegetables because I'd been eyeing a recipe for months.
Brussel sprouts, sweet potatoes, and mushrooms were to be featured. But what happens when you don't plan your meals and coordinate that plan with your check of the produce at home and the list for shopping? Yep. You find yourself eyeing the River Valley Mushrooms at the farmers market for a very long time before you leave them on the table under the false belief that you have mushrooms at home.
You get ready to prep and realize your mushrooms aren’t fit to be fed to your worms and your sweet potato, you thought you had more than one, should be planted in the garden since it is sprouting.
Luckily, there is always garlic, olive oil, and pasta in your home. The last quarter of 2011, this was the fall back dish. Pasta Aglio e Olio is the new consistent player that always causes the Mister to be very happy and then ask me if I’m in court the next day. That's his way of saying the garlic is enough to cause all vampires to stay away. I respectfully disagree.
The brussel sprouts are fierce! A bit of wow from the cayenne and an unbelievable sweetness, that can’t possibly be explained by the kiss of maple syrup.
Hat tip to Martha Stewart and Cook’s Illustrated.