Grilled Brussels Sprouts with Parmesan Cheese

A true crowd pleaser. If you’ve never liked Brussels Sprouts, you’ll change your mind now. These are slightly charred, crisp, savory with hints of molasses from the balsamic vinegar, accompanied by the sharp, nutty taste of quality Parmesan Cheese.


:: Brussels Sprouts, trimmed and halved
:: Balsamic Vinegar
:: Olive Oil
:: Salt and Pepper
:: Quality Parmesan Cheese

:: Toss trimmed and halved Brussels Sprouts in some balsamic vinegar, olive oil, salt and pepper.
:: Roast or grill until outer leaves are slightly charred.
:: Transfer to a serving bowl and grate Parmesan Cheese over.

Balsamic Strawberries Sundae

These easy and elegant ice cream cups with balsamic macerated strawberries and toasted almonds make a perfectly decadent dessert! Be prepared for lots of ohhhhs and ahhhhs from family and friends, and get ready to provide the answer to “What’s in this sauce?”


:: A good quality vanilla bean ice cream
:: Strawberries, sliced
:: Bottle of balsamic reduction

If you can’t find balsamic reduction, simply mix
:: 1 tsp sugar
:: 2 tablespoons balsamic vinegar
:: optional, a dash of black pepper

To assemble, simply spoon strawberries and balsamic reduction over scoops of ice cream.

Tip: You may also macerate the strawberries in balsamic vinegar ahead of time, but it softens the strawberries, and I don’t like the look of ‘sad strawberries’. So I simply drizzle balsamic vinegar over.