Brussels Sprouts with Heaps of Bacon 1 lb. slab bacon, cut into 1/2-inch pieces 1 tsp. canola oil 2 lb. Brussels sprouts, halved Kosher salt 2 tbsp. unsalted butter, divided 2 tbsp. balsamic vinegar
Cook bacon on medium until golden brown. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan. Heat oil in skillet on medium-high. add sprouts, flat side down, in single layer to skillet. Cook sprouts until flat sides are dark mahogany brown. Transfer sprouts to plate. Repeat with remaining sprouts. When all sprouts are cooked, add bacon and 1 tablespoon butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly.
Green Beans with Olive-Almond Tapenade 1/4 c. whole almonds, toasted 1/2 c. large pitted green olives 1 tsp. grated lemon zest 3 tbsp. packed parsley leaves, plus more for garnish 2 tbsp. extra virgin olive oil 1 1/2 lb. green beans, trimmed In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scrap- ing occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper. Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl. Add tapenade to beans; toss until evenly coated. Garnish with parsley. Serve warm or at room temperature.
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EC Magazines | Fall Edition 2021
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