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By Candy, RN (Steele the Day)
It sometimes gets difficult for me to write a post with a recipe, because it’s so seldom I follow even my own recipes. Summer meals can be frustrating to prepare because we simply don’t want to spend time in the kitchen. Yet there’s a bounty of garden produce just begging to be cooked! Some days I will throw together the most random of foods and actually come up with some semblance of dinner. This was one of those days. No recipe, just a little starving spontaneity that I want to share.
After a long day at work, a quick stop at the gym, and a 15 mile bike ride, I came home starving. I had cleaned some Brussels sprouts the day before, slicing them in half and peeling off the browned outer leaves. As I stood staring in the fridge, I grabbed the first few things I could find: the sprouts, a package of Baby Bella mushrooms, a small chunk of Parmigiano-Reggiano cheese, a near-empty goat cheese container, and a handful of fresh herbs from the pots on my patio. The result in about 20 minutes tasted so good (perhaps part of it was the starving factor), I quickly wrote it down what I did because I know how some people need an actual recipe (you know who you are)! All measurements are pretty accurate but you can substitute just about any vegetable, any type of mushroom, herb, or grain.
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