Maple Braised Bacon Brussels Sprouts

  • 1 Pound farm fresh brussels sprouts
  • 6 Strips bacon
  • 6T Butter (cubed)
  • 4T Maple syrup
  • Salt & pepper to taste

Dry your brussels sprouts after washing them and cut them into quarters.

Place the bacon strips on a cutting board and cut into 3/4-inch strips. Cook the bacon  to a crisp and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the brussels sprouts and stir frequently until the sprouts begin to brown. Add the bacon back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

Serve hot.

Greek Spaghetti Squash Salad

  • 3T Red wine vinegar
  • 2t olive oil
  • 2 Cloves of garlic (minced)
  • 1t Dried oregano
  • Salt & pepper to taste
  • 1 Farm fresh spaghetti squash
  • 2C Chopped tomatos
  • 1/2C Shredded kale
  • 1/2C Crumbled feta cheese (optional)
  • 1/4C diced red onion
  • 2T chopped pitted kalamata olives

Heat oven to 375 degrees.

Cut your squash in half, scoop out the seeds and brush the insides with olive oil before placing them cut sides down on a rimmed baking sheet. Bake for about 40 minutes, or until you can easily pierce the squash with a fork. Let your squash cool before using a fork to pull out the strands of spaghetti like flesh into a bowl. Set aside and allow it to cool completely.

In a separate bowl whisk together the vinegar, olive oil and spices. Pour this over your squash and add your remaining ingredients.

Serve chilled.