Vegetables:

Roasted Brussel Sprouts with Shallots

Serves 4

  • 16 medium to large brussel sprouts per person
  • 1 large shallot
  • 3 tablespoons olive oil
  • 3/4 teaspoon fresh ground black pepper
  • 3/4 teaspoon kosher salt
  • up to 1/2 teaspoon garlic powder
Preheat barbeque to 350°. Wash brussel sprouts completely. Cut off stem and remove any wilted or bruised outer leafs. Cut in half and place in large bowl. Cut both ends off shallot and remove outer skin. Cut width wise making rings 1/8 inch thick, place in bowl. Coat brussel sprouts and shallots with olive oil, toss with remaining ingredients. Cover grill with aluminum foil and toss all the ingredients on. Grill for 15 to 20 minutes or until golden brown.

Note - My wife will only eat brussel sprouts prepared this way. Plus she prefers them when they are well done.

Sufferin' Succotash

Serves 8 to 10

  • 1 16 oz. package Bag of frozen lima beans
  • 1 16 oz. package Bag of frozen sweet white corn
  • 2 tablespoons olive oil
  • 1 tablespoon cumin, or coriander
  • 3 shallots, chopped
  • 1 each, red and green bell peppers
  • 3 serrano chiles, seeded and chopped
  • 4 cloves garlic, minced
  • 2 tablespoons oregano, fresh, chopped
  • 2 tablespoons thyme, fresh, chopped
  • 1 8 ounce can chicken broth
  • 1/2 cup whipping cream
  • 2/3 cup cilantro, fresh, chopped
Cook lima beans in large pot of boiling salted water, about 6 minutes. Or microwave them with small amount of water. Removed from heat, stir in corn, then drain well.

Heat oil in heavy large skillet or wok over medium heat. Add cumin or coriander. Add onion and saute until translucent, about 5 to 8 minutes on medium to low heat. Add bell peppers, chili, garlic, thyme, oregano and cilantro; saute until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Season with salt and pepper to taste.

Note - This is a family favorite. We love to pair this dish with prime rib and mashed potatoes for special occasions.