Creamy Garlic Parmesan Brussels Sprouts with Pancetta
Brussels Sprouts get a bad name, likely due to childhood memories of boiled and salted versions of this underrated veggie. Struggle no more! I absolutely love Brussels, they’re easy to cook and with the right touch, they can stand alone as a main course, or be a wonderful side complimenting a broad spectrum of dishes. Get ready to never eat Brussels Sprouts the same again!
Summer Veggie Medley Risotto
Risotto is one of my favorite dishes to make, and I usually always have it on my Holiday menu; but today I thought to myself, why not make a summer-y version? This is one of those dishes that can be a little intimidating to make, because you have to constantly pay attention to it for 30 minutes while cooking through every step, but it is oh-so-worth it when it’s ready! Cheesy, decadent and perfectly paired with any type of protein, enjoy it on the patio this weekend with a glass of crisp white wine!