Roasted Brussels Sprouts

 Ingredients

brussels sprouts, halved

2-3 tbsp

salt and pepper

4 tbsp balsamic vinegar

3 tbsp maple syrup

walnuts (or pecans)

cranberries

goat cheese crumbles

Preheat oven to 425˚

In a pot, steam brussels sprout  sprouts for 4 minutes. Let them get pretty dry before continuing to cook.

Once dry, toss in a bowl with EVOO, salt and pepper. Spread onto a baking sheet evenly. Roast for about 20 minutes.

Heat a small pan over medium heat. Add nuts and toast for a few minutes.

While roasting, heat a small pot over medium high heat. Add balsamic vinegar, maple syrup and pinch of salt. Stir frequently until sauce thickens and glaze forms, about 4-5 minutes.

When brussels sprouts are done, add to a bowl with cranberries, toasted nuts, goat cheese. Drizzle with glaze and mix together.

Beef Ragú over Pappardelle

 Ingredients

~12-14oz steak, cut in big chunks (season with salt and pepper)

1/2 white onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2 garlic cloves, finely chopped

Heat a pan over medium. Add EVOO. 

Add the veggies, garlic and steak to the pan. Allow the veggies to sweat, soften and the steak to brown on all sides.

Other Ingredients

1/2 cup red wine

2 tbsp tomato paste

14 oz petite diced tomatoes

1/2 tsp dried oregano

~10 oz (1.268 cups/300 ml) beef stock

small can of tomato sauce with basil, garlic and oregano

pappardelle, gnocchi, gluten free fettuccini

Remove the steak ... put it in the crockpot. Add red wine to the pan with the veggies. Allow it to reduce a little. Then add the tomato paste. Combine well, reduce a little. Then add diced tomatoes, oregano and beef stock.. Season with a little more salt and pepper. Bring to a boil. 

Then, add to the crockpot. Heat over high heat for 1 to 1 1/2 hours. Then I turned it down to low heat.

After about another 1 to 1 1/2 hours, I shredded the steak with forks and added the small can of tomato sauce. Let it cook another hour or so.

About 15 minutes prior, cook the pappardelle according to package instructions.

To serve, top pasta with ragú sauce, parmesan (shredded or shaved) and a little fresh oregano.. Serve with chunky bread to dip in EVOO and a full bodied wine.

Modify for leftover brisket:

Sauté onions and veggies in pan. (about 9 minutes). Add garlic, cook for a minute. 

Stir in tomato paste. Add the leftover brisket, shredded. Then, add wine, diced tomatoes, oregano and beef stock. Simmer for 30 minutes or desired consistency, stirring every 5-10 minutes.