On nights when I get home from work late or go to the gym, I usually try to prepare a quick meal that can be ready to go in less than 30 minutes. Often times I will turn to pre-marinated meats and then cook a side dish to compliment it. When I do this, I like to get inspired by the flavors in the main dish to create a nice, harmonious meal that doesn’t feel thrown together. This week, I got ginger teriyaki marinated chicken as a main and some baby bok choy to be the star of my side dish. I knew that in order to get my husband to enjoy a somewhat bitter green with a crunchy heart, I would need to pair it with something he knows and loves: mushrooms. That’s how this recipe started.
A couple of weeks ago I had one of those inspired moments in the grocery store where I decided to buy some winter squash. After all, we haven’t had a winter quite like this one in New York in many years, so it felt especially appropriate.
The only problem with these on a whim purchases is that I usually don’t have a recipe in mind so have to get creative when it comes to using the ingredient. It also means, that throughout the weeks, my ingredient gets more and more lonely in the fridge as the rest of the groceries get used. Last night, after a trip to the gym I needed a healthy, quick, and comforting dinner and the acorn squash was calling out my name.
I feel like Brussels Sprouts are making a comeback. Over the past few years I have fallen in love with these tiny cabbages and have heard many friends and family members tell me how they’ve “come around to the idea of them.” I’m here to reassure you that there’s nothing to fear– Brussels Sprouts are amazing… you just need to prepare them in the right way!