The perfect lunch is different for everyone. Some may fall head over heels for a big, juicy cheeseburger and fries. Others might go crazy for a kale and quinoa salad.
|look at those grill marks!!!|
For me, the perfect lunch is dark, crusty bread, thinly sliced lox, a big smear of cream cheese, and a few leaves of spinach for color. I (generously) butter the bread and it gets all crispy and succulent in the panini press. Heaven.
On the side, I love to have some veggies. But not just any old veggies — my famous candied Brussels sprouts. Some of my friends who normally would never touch a vegetable with a hundred yard stick fell head over heels for these Brussels sprouts. It’s true, and mildly creepy — almost like those Hidden Valley Ranch commercials where the kids choose cauliflower over popcorn. These sprouts are mind-bogglingly addictive, in a totally good-for-you way.
What’s your idea of the perfect lunch?
Erica’s Famous Candied Brussels Sprouts
2 cups Brussels sprouts
3 tablespoons olive oil
3 tablespoons dark brown sugar
1/4 cup dried cranberries
salt and pepper to taste
Heat olive oil in a large pan over medium high heat. Add Brussels sprouts. Sprinkle with brown sugar. Cook until outsides are lightly brown and caramelized (3-5 minutes). Add cranberries and salt and pepper to taste.
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Hi Erica! I came across your blog a few days ago and I fell in loooove. I can't believe you're a sophomore… I'm a senior and my pictures are still not as good! I'm obsessed with lox. I once had it for breakfast + lunch for three days: on top of warm bagels and cold cream cheese, on toast with spinach, in salads. I never cooked brussel sprouts before but your picture is urging me to make some… quick! xo, nicole
Thank you so much Nicole — I love to meet other high schoolers who are as interested in food and photography as I am 🙂 I am in the library at school now, and am absolutely beaming at the fact that I gave someone the urge to make brussels sprouts 🙂