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Fall flavor, part two - Balsamic Brussels Sprouts with Mushrooms and Onions


This is a super easy one. I picked up a stalk of brussels sprouts at the farmers' market last weekend and decided to just whip them up in the quickest, most flavorful way possible for a quick lunch. Ingredients:

  • 2 pounds of brussels sprouts, split lengthwise
  • 1 medium yellow onion, sliced
  • 1/2 container of mushrooms, sliced
  • 2-3 tablespoons of olive oil
  • 2 tablespoons of butter
  • 2-3 tablespoons of balsamic vinegar
  • dash of garlic powder
  • salt and pepper to taste


  1. In a  deep saute pan, heat half of the butter and oil over medium heat.
  2. Add onions and mushrooms and cook for about 2 minutes or until the onions are translucent.
  3. Add in the sprouts and remaining butter and oil and combine with the mushrooms and onions.
  4. Cover with a lid and cook for about 6-8 minutes, stirring occasionally. The sprouts should start to turn a brighter green as they cook.
  5. Keep cooking until the brussel sprouts begin to brown. At this point, add in the balsamic vinegar and stir well.
  6. Allow the mixture to cook another 2-3 minutes before removing from the heat.

Serves 6. Best served fresh, but will keep in the fridge for a couple of days. Just reheat before eating.

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