I eat these like they’re candy. I thought I hated brussel sprouts until my mom made them like this for Thanksgiving a few years back. The browner and crispier they are the better :) Yum.

Ingredients

• brussel sprouts
• kosher or seal salt
• fresh ground pepper
• good olive oil (use something that has a flavor you enjoy –Martinis Kalamata olive oil from Trader Joe’s is a good choice at a great price –it has a really earthy flavor)

Directions

Preheat oven to 425 deg.  Prepare brussels by slicing off the base and peeling away any dry or damaged outer leaves. Cut them in half and put in a bowl. Pour a good amount of olive oil over them, sprinkle generously with salt and pepper, and toss to coat. Arrange on a sheet pan so that the flat side is facing down. Roast until starting to brown and caramelize (this won’t happen if you’ve skimped on the olive oil), about 10-12 min (depending on the size of your sprouts, which can vary). Just open up the oven and taste one to see if they're done. If not, maybe give them a toss and another minute or two :)

Not quite in time for your 4th of July picnic, but if you’re looking for a no frills, basic potato salad to bring to your next summer bbq, look no further!  I really love the way she suggests cooking the potatoes. They come out perfect every time. I questioned the amount of dill here (seems extreme), but I gave it a go, and it really gives the salad a fresh flavor.This time I added bacon, which was delicious.  Next time I’m going to add some finely chopped sun dried tomatoes.

*this can totally be made the day before – just leave out the bacon if you want it to be crispy.

Ingredients

• 3 pounds small white potatoes (I used baby red this time)
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard (I actually have coarse ground Dijon mustard, so I just used 4 TBS)
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill (I know this seems like a lot, but it really doesn’t overwhelm the final product –don’t use dried)
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• optional: crispy bacon to sprinkle on top

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, depending on their size, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes, depending on their size. Don’t forget about them or they could overcook –like mine almost did! 

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt (I’d start out with just 1 tsp and then check the taste) and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Serve this delicious side dish with green beans and mustard glazed pork chops.

Ingredients
Butternut squash
blue cheese
toasted walnuts
olive oil
salt
pepper

Preheat oven to 425 degrees.
Peel and seed one butternut squash. Use a large one if you want a lot or a small one if you don't. Cut in to 1 inch cubes -they do not have to be perfect. Place in a bowl and generously coat with good olive oil. Sprinkle with a good amount kosher salt and freshly ground black pepper. Toss to coat. Arrange in a single layer on a cookie sheet. Roast for approx 20 minutes, tossing once, until slightly browned and caramelized.
Remove from oven and transfer squash to a serving dish. Top with blue cheese and toasted walnuts while still hot so blue cheese slightly melts.