Tuesday, January 15, 2013

the perfect lunch (lox and rye and brussel sprouts!)


The perfect lunch is different for everyone.  Some may fall head over heels for a big, juicy cheeseburger and fries.  Others might go crazy for a kale and quinoa salad.

look at those grill marks!!!

For me, the perfect lunch is dark, crusty bread, thinly sliced lox, a big smear of cream cheese, and a few leaves of spinach for color.  I (generously) butter the bread and it gets all crispy and succulent in the panini press.   Heaven.


On the side, I love to have some veggies.  But not just any old veggies -- my famous candied Brussels sprouts.  Some of my friends who normally would never touch a vegetable with a hundred yard stick fell head over heels for these Brussels sprouts.  It's true, and mildly creepy -- almost like those Hidden Valley Ranch commercials where the kids choose cauliflower over popcorn.  These sprouts are mind-bogglingly addictive, in a totally good-for-you way. 

What's your idea of the perfect lunch?
With love,
Erica

Erica's Famous Candied Brussels Sprouts

Ingredients
2 cups Brussels sprouts
3 tablespoons olive oil
3 tablespoons dark brown sugar
1/4 cup dried cranberries
salt and pepper to taste

Heat olive oil in a large pan over medium high heat. Add Brussels sprouts.  Sprinkle with brown sugar.  Cook until outsides are lightly brown and caramelized (3-5 minutes). Add cranberries and salt and pepper to taste.

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2 comments:

  1. Hi Erica! I came across your blog a few days ago and I fell in loooove. I can't believe you're a sophomore... I'm a senior and my pictures are still not as good! I'm obsessed with lox. I once had it for breakfast + lunch for three days: on top of warm bagels and cold cream cheese, on toast with spinach, in salads. I never cooked brussel sprouts before but your picture is urging me to make some... quick! xo, nicole

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    1. Thank you so much Nicole -- I love to meet other high schoolers who are as interested in food and photography as I am :) I am in the library at school now, and am absolutely beaming at the fact that I gave someone the urge to make brussels sprouts :)

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