Skillet Brussels Sprouts with Crispy Lardons

A blank canvas of Brussels sprouts ... waiting for the bacon

 For someone who didn't eat any meat (except for the occasional fish) for over 10 years, I certainly seem to be making up for lost time, don't I? Take this dish - I could have gone on making Brussels sprouts one of the two delicious ways I always do: either roasted in the oven with olive oil, balsamic, salt and pepper, or sauteed in butter with some fresh lime juice. Brother-in-law Trix made them, to great acclaim,  the latter way at Thanksgiving a few years ago.

A Healthy Snack Feast, For Spring ... and a Friend

 Spring Snack Spread ...


Cucumber "Sandwiches"

Avocado Stuffed with a Red Onion & Caper Salmon Salad

Blanched Brussels Sprouts Slaw with Hazelnuts & White Truffle Oil

I have a close friend, B, who can't eat anything.  Don't misunderstand: It's not that he won't eat certain foods or that he's picky - the poor guy has major digestive issues, and an unbelievable array of things are strictly off limits in his diet.  As you can imagine, having him over for drinks and a bite can be a bit tricky. Usually, our pre-get together conversations go something like this:

Me: How about chick peas? I can make chick pea flat bread!
B: Nope. No chick peas.
Me: Sorghum flour! It has no gluten.
B: Sorry. No grains of any kind.
Me: Ok ... polenta?

B: Sorry. ... No corn. 

Me: (in a small voice): Mozzarella?

B: (sighing) Only aged cheeses ...

And so it goes. But rather than look at this as a problem, I've decided to embrace it as a challenge, and figure out ways to treat my friend to surprising, flavorful morsels and still stick within the parameters of his  restrictive diet. He seemed really happy with this little feast I put together, and the best part is - it didn't seem like there was any sacrifice involved. 

To solve the whole no grains issue, I decided to make cute little cucumber "sandwiches." I sliced the cukes very thin, and salted and drained them so they wouldn't be too watery. Half my sandwiches were a watercress and harissa mayonnaise (organic!); the other half were a leek and morel mushroom cheese with tomato.  These were crisp and refreshing - perfect for a warm evening on the deck.

It turns out that cabbage is really good for certain digestive issues, and Brussels sprouts - which I love -  happen to be in the cabbage family. I first got inspired by a Brussels sprouts slaw I saw on Top Chef Masters, but I couldn't find the recipe anywhere.  I hunted around online and ended up making my own version out of several I found. To make this, blanch some baby Brussels sprouts in salted water, and shock them in cold water immediately after draining them. Next, cut them into little ribbons and pat them dry. Toss in toasted hazelnuts, extra virgin olive oil, salt, pepper, a squeeze of Meyer lemon, and a drizzle of white truffle oil. Just keep adding until it tastes right, and top with shaved Manchego cheese.  This was a hit! The truffle oil imparted a real woodsy depth of flavor, and the crunch of the nuts gave the salad a fun texture.

Finally, to get that "ladies who lunch" vibe going, I decided to make a salmon salad and serve it in avocado halves. I used canned wild-caught Pacific salmon, organic mayo, capers, red onion, a squeeze of Meyer lemon, and salt and pepper. Again, this is one of those dishes you just keep mixing until it tastes the way you want. Don't forget to put a little acid on your avocados so they don't turn brown and yucky!

Grains or no grains, this was a filling - yet somehow light - meal. The lesson here? If you,  a friend, or family member has dietary issues, don't give up and settle for bland, sad foods. With a little imagination, there's always something flavorful you can whip up. Believe me - it will be appreciated!