Rainbow Trout with Green Bean Succotash

City Market finally had trout! It was cause for much celebration.  We decided to take our favorite farm stand's vegetables and combine them with Miss F's favorite ever fish.  She did eat her corn raw, because she prefers it that way, but she inhaled her most favorite fish.  This was the first meal we enjoyed on our new patio set, that I triumphantly put together all by myself.  It was a true feat.  We only have a few days left of patio dining and then it is back to Houston where patio dining won't be an option for months to come.

Rainbow Trout with Green Bean Succotash

2 rainbow trout filets
2 tablespoons flour
½ teaspoon salt
2 ears corn, shucked and kernels cut from cob
¾ cup chopped green beans
½ cup grape tomatoes, cut into halves
1 teaspoon Italian seasoning blend

Coat the trout filets with the flour and sprinkle with the salt. Heat 1 tablespoon of the butter in a skillet over medium-high heat. Add the trout skin side down, sauté for 5 minutes. Flip and sauté for 3 minutes more. Remove the trout to a plate, cover to keep warm. Add the remaining tablespoon of butter to the pan. Add the corn, green beans, tomatoes and Italian seasoning. Sauté for 4 minutes, stirring often. Plate the succotash and top with a fish filet.

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Roasted Steelhead Trout with Green Beans and Tomatoes

Ever since our visit to the lakes region in Austria, Miss F has been obsessed with fish. Her favorites are char and trout. Seeing that we are in trout country, I decided to have prepare trout for dinner. The only issue we had was that there was only steelhead trout available at the grocer, which isn't a very Coloradoan fish. Nonetheless, the tomatoes and green beans were from the Vail Farmer's Market, so we had a somewhat local meal.  The dish is amazing and the perfect summer weeknight dinner.  Miss F loved the fish and could have probably eaten both filets.

Roasted Steelhead Trout with Green Beans and Tomatoes

4 steelhead trout filets
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon lemon pepper
1 tablespoon olive oil
1 large tomato, cut into wedges
¾ pound green beans, trimmed

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the filets on it. Stir together the butter, 1 clove of minced garlic, and ½ teaspoon of the lemon pepper. Brush the butter over each filet. Whisk the olive oil, remaining clove of minced garlic and ½ teaspoon of the lemon pepper in a bowl. Toss the tomato wedges and green beans in the olive oil. Add the tomato and green beans to the pan. Roast for 12 to 15 minutes.

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Christmas Green Beans

The name says it all! Years ago, my friend Kevin made these amazing green beans for dinner. He said that he always served them for the holidays, due to their festive red and green color scheme.  The  green beans come together so quickly and are the perfect addition to your holiday table.  Some of the grapes tomatoes "pop" during the cooking and the sauce they create is divine.  I served them alongside crabcakes for a simple dinner party meal.  I prefer to get the French green beans at Costco, mainly because they are so much more tender than the green beans I get at my grocer.

Christmas Green Beans

2 tablespoons olive oil
2 cloves garlic, minced
2 pounds green beans, trimmed
1 pint grape tomatoes
½ teaspoon salt
¼ teaspoon pepper

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the greens beans and tomatoes, sprinkle with the salt and pepper. Sauté, stirring often, for 4 to 5 minutes. Serve.

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Spicy Garlic and Ginger Chicken with Green Beans

This is a photograph of C's plate. He was quite proud of his "fancy" sriracha application and insisted I use his plate for the blog.  I guess he was proud of using a squeeze bottle in such a fancy way.  This recipe comes from Taste of Home Cooking, she always has the greatest stir fries that are a hit with my family.  I made a few changes, mainly in not bothering with pre-steaming the green beans.  It was so much easier to just toss the chicken and beans into the pan and fry them right up.  You could easily swap the fresh green beans for a package of frozen green beans, especially since you are stir frying them.

Spicy Garlic and Ginger Chicken with Green Beans

3 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 cloves garlic, minced
2 tablespoons fresh grated ginger
1 ½ tablespoons vegetable oil, divided
2 teaspoons Sriracha
2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
1 pound chicken breast, cut into ½ inch pieces
3-4 cups sliced green beans
Sesame oil
Sesame seeds

Combine the soy sauce, vinegar sugar, garlic, ginger, ½ tablespoon of vegetable oil, and Sriracha in a bowl. Whisk to combine and then set aside.

In a large non-stick skillet, add remaining 1 tablespoon of vegetable oil and heat until shimmering. Add the chicken and green beans, cook about 5 minutes. Pour in sauce mixture and allow to simmer for 2 minutes. Add the cornstarch slurry. Return to a simmer and cool until thickened (it should coat a spoon).

Drizzle with sesame oil and sprinkle with sesame seeds. Serve over rice.

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Meyer Lemon Shrimp Pasta

Miss F is obsessed with shrimp, she can nearly devour an entire pound on her own. Whenever C isn't home for dinner, she usually requests that I make shrimp. I had originally planned to bake shrimp with lemon and have green beans on the side, but when I picked her up from dance class, she requested pasta. Luckily I had a package of spaghetti on hand, so Meyer Lemon Shrimp Pasta was born. This meal comes together incredibly quickly, I picked Miss F up at 5 pm from dance class and by 5:30 pm we were seated at the table having dinner. This was entirely possible because of Fasta Pasta and such an easy sauce.

Meyer Lemon Shrimp Pasta

12 ounces thin spaghetti
1 tablespoon butter
1 pound shrimp, peeled and deveined
½ pound green beans, chopped
¾ cup cream
¼ cup chicken broth
Juice from ½ a Meyer lemon
¼ teaspoon salt
¼ teaspoon pepper

Prepare the spaghetti per package instructions, drain and set aside.

While the spaghetti is cooking, heat the butter over medium-high heat in a skillet. Add the shrimp and green beans, sauté for 5 to 7 minutes, turning the shrimp half way through the cooking time and stirring the green beans. In a two cup measure, stir together the cream, broth, lemon juice, salt and pepper. Pour over the shrimp and toss well to coat completely. Bring to a simmer and reduce the heat to low, simmering for 1 to 2 minutes more. Add the spaghetti and toss with the sauce, shrimp and green beans. Serve.

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Steak and Green Bean Stir Fry

This was inspired by a Cooking Light recipe, but in the end, was very little like its original. Miss F was obsessed with the steak. Even though she insisted that it wasn't steak, it was beef. We tried over and over again to explain to her that steak is beef, but she was insistent that it wasn't. She devoured her whole plate, green beans rice and all. She also covered it with Sriracha, she has always loved spicy foods, but she has gotten even more adventurous with spicy foods, especially Sriracha.

Steak and Green Bean Stir Fry

¼ cup unsalted chicken broth
1 tablespoon oyster sauce
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons minced garlic
1 teaspoon Sriracha
1 teaspoon cornstarch
1 tablespoon vegetable or canola oil
12 ounces boneless sirloin steak, cut into 1/4-inch strips
1 cup chopped green beans
½ onion, sliced

In a two cup measure, whisk together the broth, oyster sauce, soy sauce, ginger, garlic, Sriracha and corn starch. Set aside. Heat the oil in a large skillet or wok, swirl to coat. At the beef, green beans and onion, stir fry for 2 minutes. Add the broth mixture to the pan and cook for 3 minutes, until the sauce is thickened. Serve over rice.

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Sesame Chicken and Green Beans

Sesame chicken and green beans may overtake Sriracha Chicken Stir Fry as my most favorite quick and easy stir fry dish, especially since it doesn't involve peeling any carrots, which I despise.  I had never made a stir fry using boneless chicken thighs before and I totally regret not trying it sooner.  It made for such a flavorful dish that wasn't dried out at all, it really was amazing.  This meal was a huge hit at our house, which meant the leftovers all got sent out for lunch.  Which made me a little bit sad that I didn't get any.  Next time, I will be sure to make more!  This dish was inspired by Tastes Lovely, but very little of the recipe stayed the same.  I really changed up most of it to better suit my tastes.

Sesame Chicken and Green Beans

2 tablespoons soy sauce
1 tablespoon oyster sauce
½ cup chicken broth
1 tablespoon corn starch
1 teaspoon Sriracha
½ teaspoon sesame seed oil
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 garlic clove, minced

2 teaspoons vegetable oil
1 pound green beans, chopped
½ yellow onion, sliced
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
1 tablespoon sesame seeds
2 cups cooked white rice

In a small bowl, whisk together the soy sauce, oyster sauce, broth, corn starch, Sriracha, sesame oil, rice vinegar, ginger and garlic. Set aside.

Heat a wok or large skillet over medium-high heat the vegetable oil. Add the green beans, onion and chicken; saute for 3 to 5 minutes, until the beans are crisp tender and chicken is cooked through. Pour the sauce over the chicken and vegetables, toss well to coat. Cook for 1 to 2 minutes, until the sauce thickens. Sprinkle with the sesame seeds and serve over rice.

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Ginger Chicken

I usually make a stir fry on Friday night with whatever vegetables I have leftover from the week. It is a great way to clear out the fridge and money saving as well. This recipe can be easily adapted to use up whatever leftover veggies you have on hand, I have even added tomatoes to stir fry with great success (though not in C's eyes!) I adapted this recipe from Tide and Thyme's recipe for Ginger Pork. Miss F wanted chicken, so I made the change for her. The sauce is incredibly easy to make and tasted just perfect. Miss F ate all her veggies except for the mushrooms. I was a huge mushroom fan as a kid, but I understand that many folks just don't like them.  I am still getting used to cooking rice at 8000 feet.  White rice takes over 20 minutes, so I haven't even bothered with brown rice up here...it would probably take hours!

Ginger Chicken

2 tablespoons soy sauce
4 teaspoons vegetable oil, divided
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 boneless skinless chicken breasts, cut into bite sized pieces
½ cup mushrooms, quartered
½ red bell pepper, chopped
½ onion, chopped
1 cup broccoli florets
½ cup chopped green beans

Sauce:
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sherry

Combine soy sauce, 2 teaspoons vegetable oil, garlic, and grated ginger in a Ziploc bag. Add chicken to the bag and toss to coat. Let marinade 30 minutes at room temperature.

Whisk together the broth, corn starch, soy sauce, oyster sauce and sherry in a two cup measure. Set aside.

Heat two teaspoons of vegetable oil in a wok or large skillet over high heat. Add the chicken and marinade to the pan, stir fry for 2 to 3 minutes. Add the mushrooms, bell pepper and onion, stir fry for a minute more. Add the broccoli and green beans, stir fry for two minutes more. Add the sauce, stirring until thickened, about 3 minutes. Serve over rice.

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Lattice Chicken Pot Pie

As I type this, C is stranded in the Denver airport.  Needless to say, this commuting back and forth between Houston and Aspen has been a bit crazy.  He just missed the last flight to Aspen because of a delayed flight from Houston.  And of course it is the last flight of the day.  As bad as that is, at least I know I sent him off with a new twist on his favorite dish that I make, Chicken Pot Pie.  This was one of the first things I ever cooked for him and after baking the nectarine raspberry pie, I was inspired to actually use a pie crust instead of puff pastry on my pot pie.  And C and Miss F both loved it, both agreed they liked the new crust.  It takes a bit more effort, but it is totally worth it.  Now I just need to get over my bag of frozen veggies crutch...

Chicken Pot Pie

For the crust:
1 ¼ cups flour
1 teaspoon salt
1 stick butter, cut into ½” pieces
1 to 2 tablespoons ice water

For the filling:
½ cup butter
1 garlic clove, minced
1 small shallot, minced
1 cup flour
1 pint of cream (or half and half)
2 ½ cups chicken broth
1 bay leaf
1 teaspoon dried parsley
1 teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
10 ounce package of mixed frozen vegetables of your choice

2 tablespoons cream

In a food processor, process flour and salt until combined. Add the butter and process for 10 seconds. Add the water through the feed tube in a slow stream. Process until the mixture begins to come together. Place the dough in a large Ziploc bag and place in the freezer for 30 minutes.

Preheat the oven to 425 degrees.

Boil potatoes in a small saucepan for 10 minutes. While the potatoes are boiling, melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the cream, whisking more to incorporate into the roux. Add the chicken broth. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Salt and pepper to taste.

Remove the crust from the freezer and roll out six 1 ½ inch strips. Pour the pie filling into a deep dish 10 inch pie plate. Place the crust over top in 3x3 lattice, crimping at the edges. Brush the lattice with 2 tablespoons cream. Place the pie dish on a baking sheet to collect any overflow.  Bake at 425 degrees for 35 to 40 minutes, until golden brown. Serve.

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Chicken and Biscuits

Ah C, it is so much fun to cook for my fussy husband. I thought for sure this would be a winner, but he thought it was too soupy and not enough like his favorite chicken pot pie. Thank goodness I have Miss F around, she loved this dish. Well, she loved everything except the carrots...her favorite was the chicken, shocker!  Thanks go to Stick a Fork in It, I loved this recipe.  I may or may not have had a couple spoonfulls more after I cleared my plate.  Mine did not turn out nearly as pretty as hers, one of my biscuits capsized into the stew...biscuit down...biscuit down.

Chicken and Biscuits

3 cups chicken stock, preferably homemade
6 tablespoons butter
1 yellow onion, chopped
6 tablespoons flour
½ cup half and half
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 bag frozen mixed vegetables
2 cooked chicken breasts, cubed
½ cup minced fresh parsley

For the biscuits:
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon sugar
¼ cup butter, diced
6 tablespoons half and half
¼ cup chopped fresh parsley

Preheat the oven to 375 degrees F.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, basil, oregano and the heavy cream. Add the cubed chicken, mixed vegetables and parsley. Mix well. Place the stew in an oval or rectangular baking dish. Place the baking dish on a sheet pan. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half and half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out six circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

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Chicken Sriracha Stir Fry

I love stir fry, it comes together in minutes and it is usually reasonably healthy. I have been making stir fries since college, but back then I used a trusty bottle of premade stir fry sauce. This recipe is hands down the best stir fry I have ever made. There isn't considerable heat from the Sriracha, but there is just enough spice to make it really pleasant. I came up with this one on my own, which I am pretty proud of. Miss F and C both cleaned their plates...success!  You could do this with any vegetable combination, whatever is in your pantry.  I am going to try it with pork next time I make it.

Chicken Sriracha Stir Fry

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 teaspoon Sriracha

1 tablespoon cornstarch
6 tablespoons water
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce

½ cup green beans, chopped
3 carrots, peeled and sliced
1 cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, Sriracha, soy sauce and oyster sauce in a small bowl.
In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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Garlic Cheddar Chicken Pot Pie

C loves my chicken pot pie, I think it is one of his favorite things that I cook. Sadly, puff pastry is running nearly $5 a box and I was looking for a more cost effective topping for the chicken pot pie. I really love these Garlic Cheddar Biscuits and thought they might work. And they did! C says he prefers the usual puff pastry crust, which means I probably need to try and attempt to make homemade puff pastry at some point soon. C has dubbed this the "Bernanke Pot Pie" since I made it to try to combat rising grocery prices.  Bernanke and the Federal Reserve believe that inflation should be measured by Core Inflation, which excludes both food and energy prices.  Even though food and energy are two commodities that we need to have.  "I can't eat an ipad"

Galric Cheddar Biscuit Chicken Pot Pie

½ cup butter
1 garlic clove, minced
1 small shallot, minced
¾ to 1 cup flour
3 cups chicken broth
2 cups half and half
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried tarragon
¾ lb chicken, cut into bite sized pieces
1 russet potato, cut into bite sized pieces
12 ounce package of mixed frozen vegetables
1 ½ cups Bisquick mix
½ teaspoon garlic powder
½ cup shredded cheddar
½ cup milk

Preheat the oven to 400. Boil potatoes in a small saucepan for 10 minutes. Melt ½ cup butter in a Dutch oven with the garlic and shallot. After the shallot has softened, whisk in the flour a ¼ cup at a time (you may not need all of the flour). When completely mixed in, add the chicken broth, whisking more to incorporate into the roux. Add the half and half. Continue whisking; add the bay leaf, the parsley, the tarragon, salt and pepper. Add the potatoes and chicken, let cook for 10-15 minutes on the stovetop to cook the chicken and thicken the sauce, stirring the whole time. Add the package of frozen mixed veggies (I use the peas, carrots, corn, green beans and lima beans mixture) and stir to incorporate. Pour entire mixture into a large, round casserole or soufflé dish.

Combine Bisquick, garlic powder and cheese in medium bowl. Stir in milk until just combined. Form into 3” disks and lay overtop of the prepared casserole. Place a cookie sheet under the casserole to catch overflow and make it easier to remove the pot pie. Bake at 400 for 30 minutes until the mixture starts to bubble and the biscuit topping is golden brown.

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Easter Dinner

I went very simple this Easter since it was a meal for only three people. I found an easy and great recipe from Epicurious for a ham shank. I went with the holiday standard Potatoes Dauphinois and steamed green beans. I didn't bother premaking the potatoes, I just served them straight from the gratin dish, not as fancy, but just as tasty.








Balsamic and Dijon Glazed Ham

1/2 cup (packed) dark brown sugar
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze.

Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast ~ 2 hours.

Baste ham with some of glaze. Continue to roast ham until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter, slice and serve.

Potatoes Dauphinois

1 ½ cups whipping cream
1 cup milk
½ teaspoon each: dried thyme, salt and pepper
5 russet potatoes, peeled
1 sweet potato, peeled (can sub russet potato)
3 cloves garlic minced

Heat oven to 400 degrees. Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.

Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined baking sheet until they begin to bubble, about 10 minutes.

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Slow baked salmon, truffle mashed potatoes, French green beans

I had the most amazing wedding menu:

Butternut squash ravioli, black trumpet mushrooms, sage brown butter

Sweet pea soup, vegetables, croutons

Steamed shrimp salad, avocado, mushroom, tomato-champagne vinaigrette

Slow baked salmon, truffle mashed potatoes, French green beans

Grilled New York strip steak, gingered mushroom, soy caramel sauce

Wedding Cake

All dishes (minus the cake) were Jean-Georges' creations and everything was amazing. I recently found many of his recipes online, including the salmon. The original dish that I enjoyed at the long gone Bank had brussel sprouts instead. I decided to recreate it for a friend for dinner this evening. Only no fresh truffles here, I had to sub in truffle oil. The first picture is from my wedding, the second is from this evening. I have no clue how he got the emulsion so thick.

Slow Baked Salmon with Truffled Mashed Potatoes
Executive Chef Jean George Vongerichten, Jo Jo and Vong, Manhattan

Mashed Potatoes

Ingredients:
2 lb. Yukon Gold Potatoes
Salt and Freshly Ground Pepper
3 tbls. Butter
3/4 cup Milk (I used half and half)
1/2 lb. Truffle (chopped) (I used truffle oil)

Method: Boil the potatoes in salted water to cover, until soft. Remove, peel and pass through a ricer. Bring milk to a boil. Return potatoes to the pot over very low heat and stir in the butter and the milk until smooth and creamy. Season with truffle, salt and pepper as necessary. Keep warm.

Truffle Vinaigrette

Ingredients:
1 1/2 tbls. Truffle Juice
1 1/2 tbls. Truffle Paste
1/2 tbls. Sherry Vinegar
1/2 cup Grapeseed Oil
1 tbls. Lemon Juice
1 tbls. Boiling Water
Salt and Freshly Ground Pepper

Method: Mix all ingredients except oil in blender. Blend well then drizzle in oil and season with salt and pepper.

To Serve:
4- 6 oz. Salmon Steak (skin on)
2 Brussels Sprout (sliced and blanched)
4 tbls. Chive (chopped)
1 tbls. Butter
Cracked Black Pepper
Coarse Salt

Method: Smear a baking dish with the butter and place the salmon, skin side up, on the butter. Let sit while you pre heat the oven to 275 degrees F. Put the salmon in the oven and set the timer for 12 minutes. Check the salmon after 12 minutes, the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. Lift skin and scrape off the gray fatty matter on the skin side. Sprinkle with some coarse salt and cracked black pepper. Place a portion of mashed potatoes on a plate. Top with a piece of salmon. Drizzle truffle vinaigrette all around the plate and garnish with Brussels sprouts and minced chives.

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