Recipes

Lemon Nut Brussel Sprouts Bring 1 inch of water to boil in a saucepan. Add: 1/2 Lb Brussel Sprout cut in half Simmer covered until tender crisp about 5 minutes. In a skillet saute: 1/2 tsp grated lemon rind 1 Tbsp lemon juice 1/2 Tbsp each olive oil and butter 1/2 tsp sugar 1 minced clove garlic Boil until thick. Add sprouts and reheat. Sprinkle: Toasted almonds (heat in dry skillet until brown, watch carefully) 1 chopped green onion.

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