(Shannon's note) To make a meal, I served these Brussels sprouts with a baked potato and some cauliflower, and cooked down the leftover marinade from the tofu
bacon with some vegetable broth and nutritional yeast to make a quick gravy.
Not exact matches
(For vegetarian, don't use the
bacon and instead add another tbsp olive oil and replace the chicken
broth with vegetable broth.)
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve
with Italian sausage (a local version) and oven roasted tomatoes; simmer
with chicken, beef or
vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe
with a little
bacon) to brighten the season's coarser salad greens; try lentils
with caramelized onions and plain yogurt, a universal and delicious combination.
With elbow - grease, quick - thinking, kitchen wizardry, porcini - infused
vegetable broth, plenty of cider and the enormous hearts of new friends and old (thanks for helping me wrap those dates in coco
bacon, you guys!).