Edamame is kind of boring these days. I stopped ordering it at restaurants, because I can buy a bag of the frozen stuff and make it the same at home, but even that got boring, and I needed something new to do it besides boiling it and eating with salt.
Watercress is one of those “super foods” that I’ve been seeing a lot of lately. And summer is all about being healthy, so when I had a bag of watercress just lying in my fridge I racked my brain to see what I could do with it – and pesto was just the ticket! Pesto is a favorite summertime item because it’s so easy to make and extremely versatile. You can use it to dress up sandwiches, as a sauce on pasta, or even to spread over a simple fish or chicken. This pesto recipe is extremely easy to make, as long as you have a food processor or blender on hand.
Caesar salad is one of my husband’s favorite dishes to order in restaurants. It’s pretty simple, and seems like kind of a waste to pay $11 for romaine lettuce and croutons (usually they don’t offer anchovies on top. Even if they did, he wouldn’t want them). So, I searched through cookbooks, asked some friends, and finally found a recipe for the dressing that was simple, but had good layers of flavors, and included anchovies in it.
When it comes to Brussels sprouts, I was always a roaster – I loved the small bits of leaves that peeled off and crisped up while baking. I even used to tear off as many leaves as possible, making addictive “Brussels sprouts chips.” I thought this was the only way to prepare them, and it was definitely the only way I ever did. That is, until Rayna showed me this recipe. She said she doesn’t like Brussels sprouts unless they’re prepared like this, so I had to try them. The name says it all; they really are the best Brussels sprouts! I know a lot of people who don’t like Brussels sprouts, do you? Feed them these and they’ll be converted.