Spicy Roasted Broccoli & Scallions - Serves 8

Spicy Roasted Broccoli and Scallions
RealSimple December 2013

Hands-on Time: 10 minutes
Total: 30 minutes
Serves: 8

12 cups Broccoli Florets (about 2 heads)
6 Red Chilies (serrano)
3 Scallions (chopped)
1/3 cup Olive Oil
2 tablespoons Lemon Juice
Salt

Toss ingredients together and roast on 2 rimmed baking sheets in a 450 F oven, tossing once, until tender, 14 to 16 minutes.

Spicy Glazed Brussels Sprouts - Serves 4

From: RealSimple October 2013

Hands-on Time: 15 minutes
Total Time: 35 minutes

Serves: 4

Ingredients

• 1.5 pounds Brussels Sprouts, trimmed and halved
• 1 red jalapeno pepper or serrano chili, halved and sliced
• 3 tablespoons canola oil
• 1 tablespoon grated fresh ginger
• Kosher salt and black pepper
• 1 tablespoon honey

Directions

1. Heat oven to 450 F.
2. Toss Brussels Sprouts, jalapeno, oil, ginger, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet.
3. Roast, tossing once, until the Brussels Sprouts are golden and tender, 15 to 20 minutes.
4. Drizzle with honey and toss to coat.

The Fort's Famous Black Beans - Serves 6-8

The Fort's Famous Black Beans
Tasting Colorado by Michele Morris
The Fort^TM, Morrison / Proprietess Holly Arnold Kinney

Makes 6 to 8 servings

2 cups dried black beans
3 to 4 quarts water
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 ham hock
2 green bell peppers, seeded and chopped
2 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/2 cup extra virgin olive oil or canola oil
1/2 cup white vinegar
Salt

Rinse the beans thoroughly, removing any gravel or broken beans. Soak thge beans overnight in enough water to cover them by 4 inches.

Drain and rinse the beans, and place them in a stockpot with the 3 to 4 quarts of fresh water (enough to just cover them). Add the onions, garlic, ham hock, bell peppers, bay leaves, cloves and pepper. Cover and bring just barely to a boil; reduce heat to a very low simmer and cook until the beans are tender, about 2 to 4 hours. Check beans frequently, and if the liquid level has dropped so as the threaten to expose the beans, add more hot water. Keep heat low (a rolling boil will break the beans) and stir occasionally to prevent burning.

When the beans have softened, remove the ham hock and separate the meat from the bone. Finely chop the meat and add to the beans. Add the oil and vinegar and simmer 30 minutes longer. Just before serving, remove the bay leaves and season with salt to taste.

Sautéed Brussels Sprouts with Chestnuts - Serves 6

From:  Tasting Colorado by Michele Morris taken from C-Lazy U Ranch, Granby / Chef Dennis Kaniger Sautéed Brussels Sprouts with Chestnuts

Makes 6 Servings

Ingredients:

• 2 pounds fresh Brussels Sprouts
• 12 ounces chestnuts (or use favorite cooking nut, ie Pecans or Walnuts), broken into small pieces
• 6 tablespoons unsalted butter
• 1/4 cup veal or beef stock
• Salt & pepper

Directions:

1. Peel off discolored leaves from the Brussels Sprouts and cut off rough stem end. Very thinly slice Brussels Sprouts from top to stem using a knife or mandoline.
2. Heat a large skillet over medium-high heat and melt 4 tablespoons of the butter until browned.
3. Add the Brussels Sprouts and nuts and cook undisturbed until lightly browned, about 5 minutes.
4. Stir once to allow additional browning for a couple more minutes.
5. Add the stock and let simmer until liquid is almost completely evaporated.
6. Stir in the remaining butter and season with salt and pepper to taste.