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Three-Cheese Brussels Sprouts & Balsamic Red Onion Pizza
Brussels sprouts pizza with balsamic caramelized onions and three cheeses, baked to crispy perfection? Are you kidding me? Your mouth will.not.believe. you are feeding it something so outstanding! The Man absolutely loves pizza. He could eat it every damn day. Me? I like to think of it as a palette upon which an artist can dabble, drizzle, sprinkle, and layer whatever she desires in order to complete her canvas. Yeah, I know that sounds like a bunch of poetic bollocks. Sorry (not sorry). This pizza is layer upon layer of deliciousness: balsamic caramelized onions, shredded mozzarella, Brussels, and grated Parmesan. Then a layer of feta and a sprinkle of red pepper…
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Agave-Balsamic Roasted Brussels Sprouts with Pancetta + Toasted Macadamias
Searching for the answers to life’s questions sometimes keep me up at night. I toss and turn. I pace. I drink tea to quell my active brain. As of late I have been toiling over this pressing question: Should the “B” in Brussels Sprouts be capitalized? In my pursuit of knowledge I consulted the font of all things wise and trivial—The Google. Robinsonlibrary.com took me to the history of sprouts, which are believed “to have been cultivated in ancient Rome, and perhaps as early as the 1200’s in Belgium. The modern Brussels sprouts we know today was first cultivated in large quantities in Belgium as early as 1587.” That…
eat. drink. bemerry. repeat.
