So I was looking for a recipe to do pork in a different way. There is no shortage of ways to cook pork in some sort of barbecue manner or fashion. And I was not interested in that genre. It just so happens that I have become to enjoy brussel sprouts in my old age. So when I stumbled upon this combo, let’s just say my interest has peeked!
If you have followed this blog for a bit you can guess that I enjoy cooking a good meal. And as I find myself in the waning days of summer, I start to wonder how many different things can I cook that doesn’t centerpiece a protein on the grill. Heck, it is summer and veggies abound. And not all veggies need to be grilled. (Although many of them, fortunately, can be grilled.) But this was a recipe that allows me to use the fresh brussel sprouts now at the farmer’s market, and recreate something from the grill.
As I was searching for a way to mix up the weekly meal and diversify away from my grill-prepared cuisine, it dawned on me, what a better way to celebrate all this good fresh produce!
With that said, the first step to this dish is really fresh ingredients. I would suggest you swing by one of our local farm markets, in Scituate, Cohasset, or Hingham, on Wednesdays, Thursdays, and Saturdays respectively. Or (as you hear from me often) you can bet that I will base mine with some fresh greens that I will get at Holly Hill Farm.
I have to give the credit for this recipe to my friends at Foodie Crush for his cooking find.
So take a look at these simple a way to offer up a yummy salad bowl in combinations with a grilled something-or-rather. I am thinking that this one may become a regular in my kitchen.
Click On The Image For The Recipe
I think you’ll like this one. Easy to make in simple steps.
You can find this and a lot of my favorite things to make on my Facebook Group page, What To Cook Today.