Fast Pan-Roasted Brussels Sprouts

Brussels sprouts seriously might be my new favorite vegetable.  These are delicious!

Water to cover plus an inch more, well salted (allow 1/2 tablespoon table salt for 4 cups of water)
1 pound fresh Brussels sprouts, trimmed and gnarly outer leaves removed, Xs cut into the cores with the tip of a knife

1 tablespoon butter,
1 clove garlic, finely chopped (I might have used 2... I like garlic)
Juice of half a lemon (about 1 tablespoon) (lime worked well too)
Salt & pepper to taste

Bring the salted water to a boil. Drop the sprouts in, cover and let cook for 3 to 5 minutes until mostly cooked. Drain. (If cooking ahead, drop the sprouts into ice water for a brief moment to stop the cooking and drain again.) Cut the sprouts in half lengthwise.

In a large skillet, heat the butter and garlic until shimmery on MEDIUM heat and let cook for about 3 minutes until the garlic flavor is infused into the butter (don't let the butter or garlic burn). Remove the garlic clove and discard and increase the heat to MEDIUM HIGH. Add the Brussels sprouts and stir to coat with fat. Cook the sprouts, turning only every so often for you want the flat edges to darken, taking on almost a little 'burn' and that won't happen when stirring often. (It takes patience to not stir often but you can do it!) When the edges are browned to the desired level, sprinkle with lemon juice. Season with additional salt (if needed) and pepper (if needed). Savor and enjoy!

Tomato, Basil, Cheddar Soup (with Greek yogurt... not cream)

  2 28-oz. cans of diced tomatoes

  1 yellow onion, chopped

  2 cloves of garlic, chopped

  1 tsp olive oil

  2 cups of vegetable broth (I used chicken broth)

  1 cup of plain Greek yogurt

  1 cup cheddar cheese, grated

  1/2 cup basil, chopped, loosely packed

  2 tsp of oregano

  1 tsp sugar

  salt and pepper to taste

Directions:  Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.