Sunday, December 4, 2011

Red, White and Green

This meal was one of my favorites last week, inspired by 2 bloggers and the farmer's market selection!

Megan posted her zucchini pizzas as she called them over on her blog a few weeks ago and Danielle shared these caprese skewers at her son's birthday!  I had never had brussel sprouts before {can you believe it?!} and thought now was as good as any to try them.  I LOVED them!!  They're like little mini cabbages!  Here's how I  made everything and what you'll need...

20-24 ORGANIC cherry tomatoes
ORGANIC or homegrown basil about 20 leaves {I only had 8}
ORGANIC balsamic vinegar
ORGANIC cloves of garlic
6-10 ORGANIC brussel sprouts
1 {homegrown} ORGANIC zucchini - our's grow really big!
1 cup of pasta sauce (you can save a little from when you make your pasta sauce or from your spaghetti night)
ORGANIC mozzarella cheese in mini ball form.
ORGANIC mozzarella cheese in shredded or block {then you shred} form
ORGANIC extra virgin olive oil

Caprese Skewers:
with 8 reusable skewers stab cherry tomato, cheese, basil leaf and repeat 4 times on each skewer, drizzle with balsamic vinegar just before serving.

Brussel Sprouts:
saute garlic in oil, over medium head, after golden add a 1/2 cup water and brussel spouts allow to cook for 10-15 minutes (until softened) then serve.

Zucchini Pizza:
preheat oven to 375* F, slice zucchini place on oiled baking sheet, top with dollop of pasta/tomato sauce, then sprinkle mozzarella cheese on top. bake for about 20 minutes check cheese, remove when melted before burned.


1 comment:

  1. Oh it all looks so good! And I can't believe you haven't trying brussels sprouts before this. They are my all-time fave veggie! YUM.

    And your caprese skewers look awesome.