Many years ago, my husband and I lived in Miami. We chose to move there from the Northeast to be near family and of course, bask in the warm weather. For most people, I think this would have been an easy transition. However, that was not the case for me. There is something wonderful about growing up here. You can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.

I returned to my native region in the spring for a friend’s baby shower. During my visit, I noticed a very distinct smell. It was the grass growing, and the beautiful, aromatic smell of spring. Oh, how I missed the spectacular feeling that comes with the change of seasons! For me, it just didn’t feel like the holidays were the same down in Florida. At that moment, I wished we could move back. 

My wish came true when my husband got a job offer that was too good to turn down back up north. I was ecstatic! I was finally moving “home”, where I belonged. The Northeast poses its own challenges with long, gloomy winter days, occasional snow storms and nor’easters.  For me, I wouldn’t have it any other way. Even though it can be tough at times, I love being able to experience all four seasons. The northeast is definitely where I belong. 

Although I prefer to live up north, I love to visit my family in Florida, they are very dear to me. It’s nice to go there for the holidays and get a dose of warm weather and sun. As I write this, I am in Florida and happy to be visiting for Passover. That being said, I will be just as happy to go home.

This recipe is certainly worthy of any holiday. The Brussels sprouts are roasted to perfection and the delicious glaze adds another layer of goodness. The lemon and vinegar pack on that tang, the whole-grain mustard gives it a lovely texture, and the honey adds that sweet goodness to every bite. Making these Brussels sprouts is easy, but they are so delectable and elaborate, your guests will be thinking you worked all day.

This recipe will serve 6-8 people, who will luxuriate in the deliciousness of this special holiday, or any-day recipe.

Ingredients for Brussels Sprouts with Whole-Grain Mustard, Honey and Lemons

3 pounds Brussels sprouts, trimmed and halved near the stem, outer leaves removed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Zest of one half of lemon
Juice of one half lemon
1/4 cup of olive oil
3 tbsp. apple cider vinegar
3 tbsp. honey
2 tbsp. whole-grain mustard

For the Brussels sprouts:

Preheat oven to 450°F.

Place the Brussels sprouts in a large bowl.

Drizzle with olive oil, kosher salt and pepper.

Toss to combine.

Transfer Brussels sprouts to a baking sheet, halved side facing up in a single layer.

Place in oven and roast for 15 minutes.

For the glaze:

In a medium sized bowl, whisk the lemon zest, lemon juice, honey, vinegar, and mustard together. 

Take the Brussels sprouts out of the oven and drizzle one-half of glaze over them and toss to combine.

Turn Brussels sprouts halved side facing up and return them to the oven to roast for about 15 to 20 minutes, or until the top of the Brussels sprouts have browned. 

Sprinkle the rest of the glaze over the Brussels sprouts.

Serve warm.

It’s that simple!

It looks like pasta and cooks like pasta, but it is not! It’s spiralized sweet potatoes! Spiralizing vegetables has become very popular, but I wasn’t caught up on this new cooking trend until recently.

There are a few reasons. First, I do not like zucchini, and people were seemingly only captivated by spiralized summer squash. Second, it was one more thing for me to clean up. I bought a spiralizer with every intention of using it, but I never have. It is still in its box somewhere in my house. The truth is, I saw these ready-to-use sweet potato noodles in my grocery store and could not resist. I love sweet potatoes and I’m always looking for creative ways to prepare them, it was nearly too good to be true! If you’re busy like me or work full-time, buy the spiralized vegetables in your store, ready-made, no guilt necessary. If you love to spiralize, then feel free!

Whatever you choose, the quick pick-up or the extended prep, this recipe is a “must try”. The spiralized sweet potatoes are amazing because they disguise themselves as pasta and are the perfect alternative if you want to avoid carbs. I decided to use them in my interpretation of carbonara, which thoroughly satisfied my pasta craving. The only problem was trying to keep the noodles intact, they break apart quite easily. This time I did not succeed, (see picture above) But hey, practice makes perfect!

This dish turned out to be spectacular. Even my pasta-loving family thought it was crazy-good. You are going to love this recipe and I am sure you will be making it again and again. 

This recipe will serve 4 people who will be delighted with this yummy, “looks like pasta, but is not” recipe!

Ingredients for Sweet Potato Noodles Carbonara with Spinach

2 large sweet potatoes, spiralized
2 tbsp. olive oil
2 garlic cloves, minced
1/2 cup shallots, chopped
1 cup cubed pancetta
2 large eggs
1/2 cup grated Parmesan cheese
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Place a large pot of salted water over high heat until boiling. 

Add the sweet potato noodles to the pot, turn heat to medium-high and let noodles cook for 1 1/2 to 2 minutes. You want the noodles tender, but not too soft.

Reserve 1/2 cup of potato water.

Drain the noodles and return them to the pot. 

Add the eggs, Parmesan cheese, salt and pepper. (Try not to break the noodles, like I did!)

Pour in small amounts of reserved noodle water as needed. You want just enough to get the consistency you prefer and add as  much as you need to cook the eggs through.. You may not need the full 1/2 cup of potato water for this.

Heat olive oil in a medium sized skillet over medium-heat.

Add the pancetta and cook, stirring frequently, until it is crisp.

Stir in the shallots and cook, until softened, about 2 minutes.

Add the garlic, and cook for 1 minute.

Place the spinach in the skillet and cook until it is just wilted, but still a bright green about 1 1/2 minutes.

Add the spinach mixture to the noodles and gently toss to combine (If you can, keep your noodles long and whole, I could not, but it still tasted great).

Transfer to a serving plate and serve warm.

It’s that simple!

When I started writing this blog, I embarked on a new and wonderful food journey. At first, I used all my own recipes, but when they ran out, I began to research recipes and choose the ones I thought were amazing. There have been a lot of them. I love searching for recipes and I have become pretty good at choosing the best ones. I also, of course, post my own “new” recipes.

That being said, my family has been complaining lately that they wish I would make some of my old standbys. Those recipes that you could make with your eyes shut. Now I try to incorporate a few of my “oldie but goodie” recipes more often during the week. Those recipes have become very special to them.

This is one of the new recipes I found and I think it is amazing! Although the steps may seem long on paper, in reality, they are easy and fast to prepare. I love the combination of couscous and red lentils. Not only do they taste delicious, they also make a beautiful presentation. The preserved lemon juice is the star of this recipe. It makes this dish truly special and makes every bite perfectly blended, fresh and well-seasoned.

Just a note, it is really important not to overcook the red lentils. My first time around, they were mushy and unappealing. Start to check if they are done a minute or two before the directions tell you to. My lentils were cooked in about 4 minutes. So, set your timers!

This recipe is courtesy of Food and Wine and will serve 4 people who will adore these refreshing, lovely combination of ingredients.

Ingredients for Couscous with Red Lentils and Preserved Lemons

1/3 cup sugar
Salt and freshly ground black pepper
1 large lemon, very thinly sliced
1/4 cup plus 2 tbsp. extra-virgin olive oil
1/2 cup couscous
1 cup red lentils
5 ounces arugula, leaves torn (I use baby arugula)
1 tbsp. fresh lemon juice
1/2 cup toasted shelled unsalted pistachios, coarsely chopped

To make the preserved lemons:

In a small saucepan, boil 2 cups of water.

Add the sugar, 1 ½ teaspoons of salt and 1/2 teaspoon of pepper.

Stir until the salt dissolves.

Add the lemon slices and cook over moderately high heat until softened, 15 minutes.

Transfer the lemon slices to a plate.

Boil the liquid until it has reduced to 1/3 cup, about 3 minutes.

Let cool.

Whisk in 1/4 cup of the olive oil.

To make the Couscous:

Bring 3/4 cup of water to a boil in a saucepan.

Add 1/2 teaspoon of salt and the couscous.

Remove pan from heat, cover and let stand for 5 minutes.

Fluff with a fork.

To make the Lentils:

Bring a medium saucepan of water to a boil.

Add the lentils and cook over moderately high heat until tender, but not mushy, 6 minutes.

Drain, transfer to a bowl and add the couscous.

To put it all together:

Stir all but 1 tablespoon of the lemon oil into the couscous and season.

Toss the arugula with the lemon juice and remaining olive oil.

Season with salt and pepper.

Transfer the arugula to plates, mound the couscous on top and drizzle with the remaining lemon oil.

Top with lemon slices and pistachios.

It’s that simple!