More is Better

This side dish is best made just before it is served. See the VARIATION, below, for an alternative cooking method. I did the oven roasted method and halved all the ingredients below!!! 12 to 16 servings Ingredients: • 2 pounds fresh  Brussels  sprouts • 1/4 cup extra-virgin olive oil • 1 or 2 tablespoons water (optional) • Sea salt • 4 ounces fresh pomegranate arils (seeds) • 1/2 cup roasted unsalted pistachios • Finely grated zest and freshly squeezed juice from 2 lemons (2 tablespoons of zest; 1 tablespoon juice) Wash and dry the  Brussels  sprouts. Trim the bottoms, then cut the sprouts in half from top to bottom. Heat a large saute pan over medium heat. Add the oil and the  Brussels  sprouts. Cook for several minutes, until they are bright-green, tender and golden on the cut edges. If the sprouts appear to be too firm, add water as needed; cover and cook until the water evaporates. Season with the salt to taste. Transfer to a serving bowl. T...

This savory red wine  poached  pear recipe is a perfect dessert option for cold winter nights or as an elegant, "fancy" brunch dish. The recipe maximizes the pear's natural sweetness, combining it with a fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla. Truly decadent! Prep Time:  10 minutes Cook Time:  20 minutes Total Time:  30 minutes Ingredients: 4-6 Peeled, Cored and Sliced  Pears  (recommend Bosc or Anjou) 1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot) 3/4 cups of granulated sugar 2 Tablespoons of lemon juice (can also add lemon zest if desired) 2 teaspoons vanilla 2 teaspoons of cinnamon Preparation: Combine all ingredients, except  pears , and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the  pears . Simmer  pears  for 10-12 minutes and then turn  pears  and simmer for an additional 8-10 minutes - ...

  1 rack of pork, chine bone trimmed, about 7 or 8 ribs salt and pepper, to taste 3/4 cup coarse-grained mustard 1 1/2 cups fresh breadcrumbs 3/4 cup fresh parsley, minced 1 tablespoon dried thyme, crumbled 3 cloves garlic , minced   Heat oven to 350 degrees F. Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl, combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork. Arrange pork crumb side up in roasting pan. Roast for 1 1/2 hours (20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.  Carve pork, cutting between ribs, and serve.

This was a yummy and easy recipe to make from Cooking Light January 2012 -they suggested serving with orzo - I didn't have any of hand so used flat pasta 2 teaspoons grated lemon rind 1/4 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 1/2 tablespoons minced fresh garlic 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise Cooking spray 2 teaspoons grated lemon rind 1/4 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 1/2 tablespoons minced fresh garlic 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise Cooking spray 2 teaspoons chopped fresh oregano 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon freshly ground black pepper 15 oil-cured olives, pitted and sliced 1 large shallot, sliced 1 lemon, thinly sliced Preparation 1. Preheat oven to 400°. 2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrang...