Unfortunately I had to sit out on this month’s Daring Bakers Challenge due to spending most of the month traveling. Please check out the Daring Bakers’ blogroll for great photos and read out the experience of making this month’s cake.
I love summer in Iowa because we have Farmer’s Markets that are full of fresh fruit, vegetables, baked goods, local meats and eggs, beautiful flowers and various homemade sewn goods. On Saturday morning I headed with the girls to our Farmer’s Market. Each week there are more and more vegetables and fruits to choose from. My favorite Farmer’s Market finds are tomatoes and sweet corn. BLTs and sweet corn were a staple of my childhood meals.
2 slices cooked bacon
lettuce (or sprouts)
2 slices tomato
2 slices crusty French bread
Preheat oven 425 degrees F. Lay slices of bacon on cookie sheet, cook for about 10 minutes. Once done lay on paper towels to absorb grease.
*This is the best way to cook crispy bacon!
ASPARAGUS WRAPPED IN PROSCIUTTO
1 bunch asparagus
5 slices prosciutto
Blanch asparagus. Wrap prosciutto around 6-7 pieces of asparagus. Lightly spray bundles with canola oil. Roast in 425 degree F oven for 5-10 minutes.
STOP! Please don’t turn away, just not yet. If you’ve had a bad brussel sprouts experience, you MUST give them another try. Let me guess, if you’ve had brussel sprouts before they were probably boiled into a unrecognizable greenish sluge. These are not your mom’s brussel sprouts. Cook them this way and your family will rave. My husband is a fairly picky eater, especially when it comes to the veggie group, he tried these brussel sprouts and asked to have them at dinner the next night.
These baby cabbage lookalikes, once roasted have a delicate green, nutty, buttery flavor. Even my 9 month old daughter enjoyed them. I dare you to eat just one. Welcome to vegetable heaven!
ROASTED BRUSSEL SPROUTS
Brussel Sprouts, ends trimmed and halved
Salt and Pepper
Preheat oven to 425 degrees F. Toss halved brussel sprouts in enough oil to evenly coat, season with salt and pepper. Lay sprouts cut side down on shallow baking pan. Roast 15 minutes, flip sprouts and roast 10-15 minutes more. Serve as is. ENJOY!!!!