the arugula files

Pan Roasted Brussels Sprouts with Rosemary and Shallots

Fall is my favorite season.  Easily.  For me, fall means apple picking, tights and sweaters, and the drag races.  At 38.5 weeks pregnant, I doubt that any of those things are in my immediate future.  I may attempt a trip to Crafty Bastards. We'll see.

For now I will channel my fall needs through seasonal dishes.  One of my favorite fall foods are brussels sprouts.  Usually I roast them, but I came across this recipe in Fine Cooking and thought I would give it a go.  This dish has a lot of cream and parmesan cheese; it's rich, for sure.  Sorta like a big dish of macaroni and cheese.  I could feel guilt about it or look at it with a different angle:  since I've been craving macaroni and cheese lately this dish fits the bill with a few extra nutrients. 

Cava Mezze Tzatziki

I'm a big fan of Cava Mezze, a local restaurant mini chain that began in Rockville and now has outposts on Capitol Hill and in Clarendon.  This growing and benevolent empire has a product line made up of tasty dips that you can buy at Whole Foods.  You already know I'm a fan of the harrisa.  This week at Whole Foods, the sample lady (my favorite kind of lady) offered me a bite of Tzatziki served on Stacy's Pita chips.  Tart, creamy yogurt with bits of garlic, dill, and cucumber.  Sold.

Sure, I can make my own.  But sometimes it so much better to buy it right off the shelf.  Like, for example, when you would rather lay in bed and watch Something Borrowed, a terrible movie featuring my make believe boyfriend John Krasinski.