"To look life in the face, always, to look life in the face and to know it for what it is."
I sit and write in hopes to declutter my mind, to unload a winters worth of frustration. Endless months finally accelerate and I find myself aged by the whole process. I know what it is, and I know my response to stress...eat, EAT, and more eating. My body has become proficient in protecting and comforting itself in the worst possible way. There are those people that loose weight in times of stress, that's not me. But, before I would have punished myself, an inner dialog insistent on beating the message into my head. Now I know better. I can look at the last few months and know it for what it was. I can be gentle on myself this time around. Because getting back into my skinny jeans is really not that important, and brussels sprout salads really do taste delicious.
It is never hard to know those moments when the face of life is beautiful. A little weekend breather was good for all included. Getting some fresh air, though still chilly, did wonders. Not only did it lift spirits, it also had an aftereffect on the sleep schedule of two busy little boys (read that as...I finally got to sleep in one morning). If you aren't already familiar with our little retreat on the bay, this is where summer fun happens. Even lacking the warmth and bright green sea grass, the Great Bay is still a beauty to behold. Walking over mussels exposed from the grass, passing fishermen hoping to catch overwintered stripers and small planes rumbling overhead....back to my home, I dare not go!
So, brussels sprout salad? I can tell you this is one of my favorites, and it fit the bill since lately all the other greens in my grocery store were looking quite sad. I am really aching for the farmers market to start up again and to finally get my garden started. But even with a lack of good salad greens, it is still possible to make up a delicious fresh salad. For some reason raw brussels sprouts taste amazing when paired with beluga lentils, pecorino romano, toasted pine nuts and a little lemon juice and olive oil. The best way I know how to get myself back into the swing of "eating healthier" is to start with something that tastes great no matter how you are eating.
Brussels Sprout Salad
1 lb of brussels sprouts
1/3 cup toasted pine nuts
1/2 cup cooked beluga lentils
1/4 cup grated pecorino romano, plus extra to shave on top
3 Tablespoons extra virgin olive oil
Juice from one lemon
Salt and Pepper to taste
Using great care, shave brussels sprouts into very thin slices on a mandoline. Discard the stems. In a large bowl place the shaved brussels sprouts, toasted pine nuts, cooked beluga lentils, grated pecorino romano, extra virgin olive oil, juice from one lemon and salt and pepper to taste. Toss everything together and divide salad among bowls. Top with extra shavings of pecorino romano and a extra drizzle of extra virgin olive oil.