Creamy Parmesan and Pancetta Shredded Sprout Bake

Ingredients:
2 Tbsp butter

2 Tbsp olive oil

8 oz pancetta

3 cloves garlic

4 sprigs sage chopped

2 cups sprouts

2 tsp black pepper

6 oz milk

6 oz cream

8 oz cheddar

8 oz smoked cheddar

2 oz parm

Bread crumbs!

How to:
Heat oven to 350f

Cook pancetta in butter/oil until brown in large pan.

Add garlic and sage, stir
Shred Brussels sprouts with long-bladed Salad Shooter cone

Add in sprouts and pepper

Add milk and cream

Add cheeses

Stir until cheeses are melted

Cover and let simmer for 10 min, stir frequently

Pour mixture into casserole

Add bread crumbs

Bake in oven for 30 min

Comments

Bexy's Seasoned Potato Wedges

2 large (or 4 small) potatoes Olive Oil Minced garlic 1 tsp smoked paprika 1 tsp parsley 1 tsp basil 1 tsp rosemary 1 tsp thyme 1 tsp salt 1/2 tsp pepper Heat oven to 425 degrees. Cut potatoes into wedges. Mix all the seasonings in the olive oil. Then, coat wedges in olive oil / seasonings mix. Place seasoned wedges on a baking sheet (on parchment paper) with the skins facing down. Bake wedges for 45-60 minutes (until appropriately crispy).

Bexy's Simple Penne Primavera

Based on: Penne primavera 5 cups vegetable broth (reserve 1/2 cup to 1 cup water if it gets too dry) 16 oz penne Olive oil Minced garlic 2 cups broccoli florets 1 cup shredded carrots 1 bell pepper 1/2 cup frozen peas (thawed) 1/2 cup frozen corn (thawed) 1 cup Parmesan cheese 2 cans whole black olives Mozzarella for topping (optional) [Allow 1.5 hours (including prep).] In a skillet, saute minced garlic in olive oil until golden. Then, add broccoli, carrots, and bell pepper and saute until soft. In a large sauce pot, bring veggie broth to a boil and add penne. Cook penne until almost al dente (~5 minutes). Then, transfer the partially cooked pasta and broth to the skillet. Cover skillet and continue cooking for 10-15 minutes over medium heat or until pasta is al dente. For just the last 5 minutes, mix in the peas, corn, and olives just to heat-through. Toss with the Parmesan cheese to serve. Top with mozzarella!

Spinach Lasagna

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Adventures in a Small (but Adequate) Kitchen

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