What’s for dinner: Saturday

Pasta Mezzanotte, Sauteed Brussels Sprouts Greens, and Focaccia

Pasta Mezzanotte, Sautéed Brussels Sprouts Greens, and Focaccia

Dinner tonight was slightly experimental. The pasta is just capellini with olive oil, red pepper flakes, sliced garlic, Pecorino Romano, and chopped parsley. The parsley came from today’s CSA box, which is super green heavy. It’s called Pasta Mezzanotte and it takes about ten minutes to make. Super easy. It was fine, but not exciting. I think next time I’ll do half olive oil and half butter, and maybe use thyme instead of parsley.

The greens are Brussels sprouts greens. I’ve never cooked them before. After checking with the interwebs, I decided to sauté them in a bit of olive oil, garlic, and Meyer lemon zest. I salted them a bit at the end. They were good, but I should have cooked them a little longer. Still, I like my greens to have some bite to them. They have a mild flavor, though not as sweet as the sprouts. The hunk of focaccia is unfortunately store bought and unremarkable. I wanted to make a fresh batch, but it didn’t happen. For a light, quick dinner it was just fine, and both recipes are good enough to tinker with some more in the future.

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