I am a complete devotee of my weekly produce basket. Bountiful Baskets is an amazing, affordable co-op program that makes it possible to get oodles of fresh, nutritious produce for as low as $16.50/week for a conventional produce purchase (which would easily run $45-60 in the store. Check the site to see if the program is available in your area). We haul in a treasure trove of fruits and veggies every Saturday morning, and I seriously spend all week looking forward to what I joyfully refer to as "basket day." One of the interesting side-effects of lots of fresh produce is the need to make something each day, at every meal, that involves fresh fruits and veggies. Sometimes, it's as simple as making a side salad with dinner and eating some fruit throughout the day as a snack. Other days, it is more challenging.
For two weeks in a row, I have gotten a honkin' bag of brussels sprouts. I have never really liked them before, but I have now been fortunate enough to make two recipes that have changed my opinion of these cute little cabbages. The other week, I made some amazing Balsamic Braised Brussels Sprouts with Maple Bacon (seriously, these are to die for), and last night, I made these delish Browned Butter Brussels. These hearty veggies are brushed with butter, roasted, and then tossed with an ample amount of browned butter (have you had browned butter? It is beyond compare. Nutty, toasty, complex. Oh heck. I am going weak in the knees just thinking about it). They are quick and easy to prepare, and will convert even the pickiest of eaters.
