Baked Brussels Sprouts (Serves 2)

- (A little twist to this wonderful Italian preparation)

1 10oz (284g) pack of brussels sprouts from the grocery store
4 cloves garlic smashed and cut into medium sized pieces
Salt and pepper as per taste
3 tbsp extra virgin olive oil
1/2 tsp coriander powder
1/4 tsp red chilli powder

Clean the brussels sprouts, drain the water and cut into 4 pieces from the top ( or 2 if the sprouts are small in size). Place them in a baking pan/tray. Crush the garlic cloves and cut them into medium sized pieces. Add the cut garlic to the sprouts. Add salt, crushed black pepper, coriander powder, red chilli powder, and extra virgin olive oil to the sprouts and garlic, and mix everything lightly. Let it stay for 5 minutes as you pre-heat the oven to 400 degrees. Place the pan in the oven at 400 degrees for 20 minutes by which time the brussel sprouts are completely cooked, and nicely roasted and crisp. Serve hot.

Although I love the way this dish is prepared just with olive oil, garlic, salt and pepper, I just wanted to twist it around a bit and see what the result was. I have to tell you that the coriander adds nice flavor to the dish and there is a nice spicy kick to it from the chilli powder. You can find coriander powder and red chilli powder at the local grocery store.

Health Rating: High

Ingredient Substitute/s: You can substitute the red chilli powder with cayenne pepper if you prefer.

Cherry Tomato and Mozzarella Cheese Salad (Serves 3)

1 dry pint cherry tomatoes

1/4 lb solid mozzarella cheese
1/4 tsp salt or as per taste
Black pepper for seasoning
Small bunch cilantro ( 2 tbsp )
1 1/2 tbsp white wine vinegar
1tbsp lemon juice
3 tbsp extra virgin olive oil

Wash and clean the cherry tomatoes. Cut them lengthwise into 2 pieces each and set them aside in a bowl. Cut the mozzarella cheese into more or less similar size pieces as the tomatoes and add them to the bowl. Chop the cilantro finely and add that to the tomato and cheese. Finally add the wine vinegar, lemon juice, olive oil, and salt and pepper. Mix everything well together and let it sit for 10 minutes so that all the flavors and juices in the salad combine together.

Enjoy the fantastic medley of sweetness from the cherry tomatoes, the saltiness of the cheese, the flavor of the olive oil, the  sourness and tanginess of the wine and lemon juice and the aroma of fresh cut cilantro.

For those who aren't fans of cilantro, it can be replaced with fresh basil or parsley which of course would complement the salad in their own individual taste to the overall taste of the salad. If you like a more tangy flavor to your salad, then you can reduce the white wine vinegar to 1tbsp, and use 1 1/2 tbsp lemon juice instead. Serve this cold.

Health Rating: High