The hashed Brussels Sprouts with Lemon Zest recipe from this Bitten post is amazing. After you’ve done it once it’s definitely easy enough to do quickly on a week night. The vermouth and restrained use of butter and olive oil enliven the roughage, while the mustard seeds (my preference over poppy seeds) give them a little extra edge.
I just love this recipe because it’s haute enough to serve on the weekends as a side dish and fun enough that you want to eat it during the week while being “healthy.” I bet it does well in the refrigerator overnight for lunch too, though both times I’ve made it there hasn’t been any left over (a good sign no?).
Other notes: I highly recommend that you use Meyer lemons if they are available. Meyer lemons soothe SO hard. File under constant obsession.
I can’t wait to delve into THIS.
On a search for beautiful images of Meyer Lemons I discovered Robert Stark III, a realist painter who appears from his subjects to live somewhat of a idyllic existence on the eastern seaboard. I quite enjoy the surrealist edge he brings to his paintings because of, or in spite of, his masterfully realist technique.
Meyer Lemon by Robert Stark III