Wednesday, February 1, 2017

Shrimp Salad Stuffed Endive


250 grams salad shrimp 
2 green onions, thinly sliced 
1/4 cup finely chopped red bell pepper 
1/4 cup finely chopped celery 
1/4 cup light mayonnaise 
1 tsp. chopped fresh dill, plus small sprigs for garnish 
Splashes lemon juice, Tabasco and Worcestershire sauce 
Salt to taste 
18–22 Belgian endive leaves (about 2–3 medium Belgian endive)

Place all ingredients, except endive and garnish, in a bowl and mix to combine. Cut out the core from each Belgian endive and separate into individual leaves. Spoon about 2 teaspoons of the shrimp mixture into each endive leaf and set on a platter. (You may not need all the leaves; save any leftover ones and use in a salad.) Cover and refrigerate the endive until needed. When ready to serve, garnish each with a dill sprig and enjoy.

Sauteed Brussels Sprouts with Bacon & Onions


  • 2½ pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces
    1 tablespoon extra-virgin olive oil
    1 large onion, diced
    4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
    1 teaspoon salt
    Freshly ground pepper to taste
    2 teaspoons lemon juice (optional)
  • Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain
  • Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  • Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.