Mark Bittman, known as “The Minimalist,” is a regularly featured columnist in the New York Times. Watching his short, instructional videos is my new favorite past time. Last night, I tested the recent Brussels Sprouts with Bacon and Figs recipe. Wow, delicious! (You may know me to be primarily vegetarian, so featuring a recipe with bacon could come as a surprise. While I do encourage my clients to fill 80% of their plates with a variety of colorful vegetables, I also believe in some healthy experimentation now and then to prevent an attack of “orthorexia.” So here’s to being trying new things and keeping an open mind!)
I can recommend two alternate versions:
1. Asian: add in some shitakes sauteed in sesame oil and garnished with sesame seeds.
2. Brunch: leave a portion of the finished dish in the pan and add a whipped egg. Cook until the egg is done on the underside and then flip to finish it off.