My sister and I were lucky enough to have a girl’s night last week, and we both love shrimp so a stop by San Miguel Seafood was in order. I wanted something hearty because I finished my first triathlon of the season that morning and I decided a risotto would be perfect. It would be simple to make and filling, but also feel like a special meal to my sister.
During my recent trip to Chicago, I had the distinct pleasure to eat at a lovely restaurant called Avec. My friend Beverly and I had a difficult time choosing between the deliciously described items on the menu. We settled on three small plates so we could taste more goodies.
1/2 lb Brussels Sprouts, cleaned and trimmed (cut off the ends)
1 bulb fennel
2-3 bulbs spring onions, how many you use depends on the size of the bulbs
1/4 cup parmesan, shaved or grated
2 tbsps olive oil
juice of two lemons
2-3 sprigs of fresh dill, chopped
salt and pepper to taste
In a skillet, melt the butter over medium-low heat and then gently brown it. You don’t want to burn it, but you do want it to turn a slight brown color. Take the butter off of the heat.
It’s a big week at the Austin Farmers markets so grab your calendar and block some time for food, fun and celebrations.