Mallory is a self-proclaimed bad cook, but these are awesome. I used to not care for brussel sprouts all that much because basically I was over cooking them. Now that I know better I eat them all the time. These bad boys are genius.
1 package brussel sprouts (rinsed and trimmed)
1-2 tbsp bacon grease
1 large pinch of salt
How to do it:
Heat pan to medium high and add bacon grease. Add sprouts to pan. Cook on medium high for about 15 minutes. You want them to be browned on the outside but still firm (but not raw). If your not sure eat one, if it’s too crunchy for your liking cook them a little more.
This is one of those lazy recipes I use so I don’t have to fix veggies everyday. I fix it Sunday night and stick it in the fridge. Serve it with something that had a face and enjoy.
1-2 head broccoli florets (1 large, 2 small, you get the idea)
1/2 cup diced red onion
1/2 cup raisins
1/8 cup bacon bits
1/2 cup pecans or walnuts (optional)
2 tbsp honey
1/8 cup olive oil
1/8 cup apple cider vinegar
1 pinch of salt
How to do it:
Cut the florets off your broccoli (save the stems and use them like Juli does). chop up your onion. Once the onion is chopped combine with other ingredients in a large serving or storage bowl and top with dressing. Let the salad marinate for at least 2 hours.
I had something similar to this at a Whole30 dinner I recently attended. I now keep it in my fridge because it’s just so good and so easy.
1 tsp crushed garlic (optional)
put olive oil in a large skillet and warm to medium heat. trim the tough ends of asparagus and toss in the skillet. saute until bright green (but still very firm). remove from skillet and let cool. once the asparagus is cooled place in gallon ziplock bag or tupperware. top with the juice of 2 lemons, Ms. Dash,a little more olive oil (1 tbsp or so), garlic and salt. shake well. let them marinate for at least a couple of hours.