Archive for the ‘Southern’ Category

Brussel Sprouts with Warm Lemon Vinaigrette

01 Jan

Brought to us by John

 3 Tablespoons olive oil
1 lb. brussels sprouts, trimmed and quartered
1 teaspoon coarse salt
2 small shallots, very thinly sliced
1/2 cup water
2 Tablespoons lemon juice, freshly squeezed
For garnish: lemon zest
Heat 2 tablespoons of the oil in a nonstick skillet over high heat.
Add the sprouts and cook about 4 minutes, until dark golden brown.
Add salt, pepper and shallots and cook for about 1 more minute.
Add the water and cover. Reduce heat to med-high and cook about 5 minutes, or until the sprouts are tender.
Add the lemon juice, drizzle with the remaining 1 tablespoon of oil and stir to combine.
Transfer the sprouts to a serving plate and sprinkle with the lemon zest.
Serves 4



01 Jan

Brought to us by Paul

 Still waiting on the recipe! ———


Sunny Spring Lemonade

01 Jan

Brought to us by Jessica

6 cups white grape juice, chilled
1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted
5 1/2 cups club soda, chilled
Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve over ice.
Yields 3 quarts