I am always trying new recipes. The problem is that with just Chris and I and half the time, just I, it is hard to cook in appropriate quantities. As a result I end up eating said food for the entire week so hopefully it is a good recipe! This past week have tried a couple of new recipes that I LOVE so I thought I would share. The first is a bit odd—I will admit but we both loved it and it is definitely a keeper. Hang in there with me and give it a chance!
Paul Qui’s Brussel Sprouts
2 pounds brussel sprouts, halved 4 TBSP olive oil Juice and zest of 2 lemons
salt 6 basil leaves, torn 1/2 chili pepper chopped (optional)
Sweet Chili Vinegar: Mix 1 cup sugar (I subbed Splenda, 1 cup white viengar, 1/2 tsp black pepper, 1 1/2 tsp crushed dried red pepper, 1/2 head garlic minced in a saucepan , cook over low heat until sugar dissolves.)
Preheat oven to 400 degrees. On a baking sheet toss sprouts with olive oil and 1 tsp salt. Roast for 35-40 minutes until outer leaves are crispy. While hot place sprouts in a mixing bowl and stir in 1/4 to 1/2 cup sweet chili vinegar. Stir in lemon juice and zest. Add salt to taste and garnish with basil leaves and chili peppers if desired. (I halved the recipe and used lime instead of lemon and it was fabulous!!!)
Recipe number two is not as unique but has my favorite combination of salad items. YUM
Tomato, Olive, Mozzarella Salad with Basil Vinaigrette 
1 can large black olives, cut in half 3 cups cherry tomatoes, cut in half
1 cup fresh mozzarella pearls, cut in half or use regular fresh mozzarella cut into pieces
1/2 cup vinaigrette dressing ( I used Newman’s Own Olive Oil and Vinegar)
1/2 cup torn fresh basil leaves salt and pepper to taste
Drain olives and mozzarella while you cut tomatoes in half. Place tomatoes in bowl. Cut olives and mozzarella and put in bowl. Wash basil and dry , chop or tear into small pieces. Mix into dressing and gently combine with tomato mixture. Season to taste and serve immediately.
