“It’s been a long, cold lonely winter” - but “Here comes the Sun.”

Lately I’ve been obsessed with music from the 60’s and 70’s. Partly because I’ve always been drawn to lyrics and harmonies but lately the meanings really resonate with me. Winter is still trying to hang on, but in keeping with 60’s song lyric theme, we know, “To everything there is a season”.  From the longer daylight hours and the melting of the snow, to seeing our neighbors emerge from their homes and car window’s beginning to crack open we know this winter season is surely coming to an end and spring is making her presence known.

As this winter season draws to an end, so does our bodies need for heartier comfort meals. So I will be wrapping up these last few winter days with some of my favorite winter meals and like everyone else begin looking forward to the next season of life.

This dish can be used as a side for 4 people or used as a main dish for 2 people.

Bacon Roasted Brussels Sprout Salad (makes 4 servings)

25 Brussels sprouts

½ lb pasture raised pork bacon

1 honeycrisp or pink lady apple (cored and diced)

Dressing

Juice of 1 lemon

1 clove of garlic

1 tsp Dijon mustard

1/2 cup parmesan cheese

Couple dashes of hot sauce

¼-1/2 cup cold pressed olive oil

Directions:

1.       Preheat oven to 400 degrees and line baking sheet with parchment paper.

2.       Rinse Brussels sprouts, slice and remove core.

3.       Stack bacon slices together and slice into ½ strips.

4.       Layer Brussels sprouts on baking sheet and sprinkle with strips of bacon.

5.       Roast in the oven for 25-30 min.

While the Brussels sprouts and bacon are roasting, prepare the dressing. Add lemon juice, garlic, Dijon mustard, ¼ cup of parmesan cheese, hot sauce to blender. Blend on low. While blender is running stream in ¼-1/2 cup of olive oil.

When the Brussels sprouts are done, add sprouts, bacon and apple to a medium sized bowl and pour dressing atop. Toss to coat and enjoy!