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Ok, I’ll just cut right to the point… It’s been awhile. This isn’t to say I haven’t been in the kitchen, because I definitely have been, but there are times when I just enjoy throwing things into pots and dishes and ignoring my pretty little measuring cups.
The good news is, Busy as a Brie is back. After many emails from friends and family with subtle hints to get my blog in gear, it’s nice to know someone out there is enjoying my recipes!
Here’s the thing though. I’ve got a marathon in June. I just started my training. My eating changes pretty drastically when the running season begins, so you can expect more hearty dishes and less sweets. But fear not, the sweet stuff will always come around from time to time!
Let’s get right to it with this beautiful, rich and luscious soup.
For the recipe, click here:
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Though I look forward to it, Thanksgiving scares me a bit in terms of nutritional value. I mean… potatoes are fine, but when combined with butter and cream, they are no longer saints. Somewhere amongst the buttery delicacies, the veggies get lost. I mean, seriously, who wants green beans when you can stuff your face with stuffing?
But maybe, if the greens were more interesting than steamed and salted, you would be more apt to put them on your plate? Give greens the chance to add some health to your meal with this complex and flavorful side dish that takes no time at all to prepare.
For the Recipe, click here:
Lemon Ginger Collard Greens with Golden Raisins
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One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?
I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?
For the Recipe, click here:
Spiced Brussels Sprouts with Pecans and Cranberries
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