The Walsh Cookbook

This is a recipe that is ridiculously simple to make, with very few ingredients, but the end result is gorgeous and delicious!  It's a great thing to serve in the winter when you need something colorful and vibrant to perk up your taste buds, but great any time of year because it's so colorful and unusual.  The recipe (adapted only very slightly) is from food writers Marian Burros and Lois Levine's classic book, "Elegant but Easy", and they attribute it to a grocery carryout shop in NYC, Agata and Valentina.   This is best served at room temperature which makes it wonderful for picnics, potlucks; anything really.   Have a wonderful, peaceful Memorial Day as we remember those who sacrifice so much for all of us.  

I've had a recent obsession with brussels sprouts. Usually, I make it with bacon which is fabulous (as bacon always is) but seems like everywhere you look is a brussels sprouts recipe with bacon. Then other day when I went to get something out of the spice cabinet I saw the smoked paprika which started me thinking how good this would be with Spanish chorizo and smoked paprika! what you will need: 3 cups brussel sprouts, shaved on a mandolin or sliced very thinly  2 handfuls chorizo (the kind that's harder, more like salami than sausage) cut into small pieces 1 clove garlic, minced 1/2 tsp smoked paprika (the Spanish kind is the only good kind!) 1/2 tsp sea salt 1.5 Tbsp. olive oil freshly ground pepper

I love whipped cream. I love coconut. When I saw the recipe on Pinterest, I knew I had to try it.   Its tasty, easy to make, and dairy free for your lactose intolerant friends (shout out to Kamauri and Erika!!!!).  I whipped it up and threw raspberries on top and ate it that way, but I've read it is good in coffee too (or hot chocolate!).  Just note that the can of coconut needs to be refrigerated overnight!